... Spicy Tomato Soup Recipe | Dance of Stoves

Spicy Tomato Soup Recipe

Tomato soup recipe | danceofstoves.com #vegan
Just looking at the photos of this spicy tomato soup makes me hungry; how good it was! And the best of all is that it is one of those recipes that are prepared at a time when you don't want to cook, but you want something warm and comforting.

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This soup is made with ingredients that I always have at home: garlic, onion or chives (depending on the time of year), coriander (or any other fresh herb, although you can also use dried herbs), extra virgin olive oil, coconut milk. 

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Tomatoes (fresh or canned if not in season), roasted or Piquillo peppers, cumin, red chilli (or chilli), salt and pepper. 

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You can add any other vegetable, spice, herb or vegetable milk, and if you don't like spicy, don't add chilli.

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Tomato soup | danceofstoves.com #vegan
You do not need anything special to make this soup, you only need a pot and a mixer, and it is ready in 15 or 20 minutes, although if you want, you can let it simmer for a longer time so that it has more flavour.

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To make it a little more consistent, I usually add nachos, raw vegetables (cherries, onion or spring onion, coriander, chilli, etc.) and a splash of lime, and sometimes I even add tofu grilled and cut into strips; it is of scandal!

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Vegan Tomato Soup | danceofstoves.com #vegan
RECOMMENDED TOOL FOR MAKING THIS RECIPE (AFFILIATE LINK):

BioChef High-Performance Blender

Spicy tomato soup | danceofstoves.com #vegan
Spicy Tomato Soup

Tomato soup recipe
Spicy tomato soup, an easy recipe, ideal for those days when you don't want to complicate your life, but you want something warm and comforting.

  • Author: Dance of Stoves
  • Preparation: 5 mins
  • Cook: 15 mins
  • Total: 20 minutes
  • Servings: 5 (1x), 10 (2x), 15 (3x)

Ingredients SCALE (1x)

  • Two tablespoons of extra virgin olive oil
  • 1/2 red chilli
  • Two cloves of garlic
  • One onion or chive
  • A handful of coriander
  • One jar of Piquillo peppers or roasted (290 g)
  • Two cans of canned tomatoes (800 g) *
  • One teaspoon ground cumin
  • 1/2 cup of coconut milk (125 ml)
  • Salt and black pepper to taste
  • To serve: lime, nachos, chopped raw vegetables (chilli, cilantro, cherry tomatoes, red onion)

Ingredients SCALE (2x)

  • Four tablespoons of extra virgin olive oil
  • One red chilli
  • Four cloves of garlic
  • Two onion or chives
  • A handful of coriander
  • Two jars of Piquillo peppers or roasted (580 g)
  • Four cans of canned tomatoes (1600 g) *
  • Two teaspoon ground cumin
  • 1 cup of coconut milk (250 ml)
  • Salt and black pepper to taste
  • To serve: lime, nachos, chopped raw vegetables (chilli, cilantro, cherry tomatoes, red onion)

Ingredients SCALE (3x)

  • Six tablespoons of extra virgin olive oil
  • 1 1/2 red chilli
  • Six cloves of garlic
  • Three onion or chives
  • A handful of coriander
  • Three jars of Piquillo peppers or roasted (870 g)
  • Six cans of canned tomatoes (2400 g) *
  • Three teaspoon ground cumin
  • 1 1/2 cups of coconut milk (375 ml)
  • Salt and black pepper to taste
  • To serve: lime, nachos, chopped raw vegetables (chilli, cilantro, cherry tomatoes, red onion)

Instructions

  1. Heat the oil in a pot. Add the chilli, garlic and chopped onion or chives—Cook for a couple of minutes over medium-high heat.
  2. Add the rest of the ingredients and cook for about 10 or 15 minutes. Add more water or coconut milk for a thinner soup.
  3. Beat the soup in the blender and serve with lime or lemon, nachos, and chopped vegetables.

Notes

  • Tomato cans weigh 400 grams with the liquid and 240 grams of drained net weight.
  • Recipe inspired by Jamie Oliver

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