Just looking at the photos of this spicy tomato soup makes me hungry, how good it was! And best of all, it is one of those recipes that are prepared at a time when you don’t really want to cook but you want something warm and comforting.
This soup is made with ingredients that I always have at home: garlic, onion or spring onion (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, tomatoes (fresh or canned if not in season), Piquillo or roasted peppers, cumin, red chili (or chilli), salt and pepper. You can add any other vegetable, spice, herb or vegetable milk and if you don’t like spicy, don’t add chili.
Ingredientes
- 2 cucharadas de aceite de oliva virgen extra
- 1/2 chile rojo
- 2 dientes de ajo
- 1 cebolla o cebolleta
- Un puñado de cilantro
- 1 bote de pimientos del Piquillo o asados (290 g)
- 2 botes de tomates enlatados (800 g)*
- 1 cucharadita de comino en polvo
- 1/2 taza de leche de coco (125 ml)
- Sal y pimienta negra al gusto
- Para servir: lima, nachos, verduras crudas troceadas (chile, cilantro, tomates cherry, cebolla morada)
Instructions
- Heat the oil in a pot. Add the chili, garlic and chopped onion or spring onion. Cook for a couple of minutes over medium-high heat.
- Add the rest of the ingredients and cook for about 10-15 minutes. Add more water or coconut milk if you want a thinner soup.
- Blend the soup in a blender and serve with lime or lemon, nachos, and chopped vegetables.
Notes
* Tomato cans weigh 400 grams with liquid and 240 grams drained net weight
** Recipe inspired by Jamie Oliver
