recipes

Spicy Tomato Soup

This is a lovely light soup, suitable for all the family. I make this in large batches, without the pasta. Then I freeze and cook the pasta in the soup when reheating.

Serves 5 - 6

Ingredients

• 1 tbsp Roma Extra Virgin Olive Oil
• 2 red onions, finely chopped
• 1 red chilli, deseeded and finely chopped
• 800g Roma Cherry Tomatoes, lightly crushed
• 1200ml vegetable stock
• 50g Roma Spaghetti, broken into 5cm lengths
• 2 tbsp black olives, sliced
• 1 tbsp capers, drained
• Handful of basil
• Salt and pepper, for seasoning
• Crusty bread, to serve

Method

1. Heat the oil in a saucepan, add the onion and chilli and sauté until the onions have softened but not browned.
2. Stir in the tomatoes and add the stock.
3. Cover and simmer for 5 minutes.
4. Add the broken vermicelli pasta and simmer for 7–8 minutes until the pasta is just cooked.
5. Stir in the capers and olives. Check for seasoning, adding salt and pepper as required. Serve with a drizzle of olive oil and crusty bread.