" This soup reminds me of my Nana and Granda's in Cumbria; as a child I helped grow these ingredients from their greenhouse. The best part is its cheap, bursting with flavour and super easy to make.
- 600 mls Passata (or tinned tomatoes)
- 5 peppers (mixed colours)
- 6 Vine Tomatoes
- 3 red chilli peppers (less or more depending on how hot you can take it)
- 1 onion (finely chopped) - OPTIONAL
- 1 crushed clove of garlic OPTIONAL
- 1 pinch of salt
- 2 tbsps Muscavado Sugar (if too spicy)
It is perhaps unnecessary to use a variety of tomato products – but I find that the variety can add more depth to the flavour and consistency. The beauty of this reciepe is that its quick, easy and low cost yet full of flavour and thick with goodness.
- Get large deep bottom pan with a lid. Pour in passatta, dice tomatoes and throw both in.
- Cut off the stem and de-seed the core or the peppers. Chop into chunks (doesn’t matter how big) and throw into the pan.
- De-seed the chilli peppers and chop into small pieces, throw them in too.
- For added flavour crush garlic and finely chop onion. Add to the pan.
- Stir after adding each ingredient to ensure distributed prior to cooking.
- Add pinch of salt.
Bring the soup to boil and then simmer on a low heat for 50mins. Stir occasionally.
Once cooked, add to a blender and give it a few bursts until the the soup is fully broken down and chunks removed.
TIP: if it is too spicy blend in 2-3tbspn of Muscovado sugar.
If the soup is left to cool, it can be reheated when necessary to serve as a main course with crusty bread or as a starter. I am yet to try it cold…