John Myers
Spicy Tomato Soup
The perfect spicy tomato soup recipe with a picture and simple step-by-step instructions.
- 2 Shallots, diced
- 3 Cloves of garlic, chopped
- 30 g Ginger, finely diced
- 3 Dried tomatoes in herbal oil, diced
- 1 Cinnamon stick
- 150 ml White wine
- 300 ml Vegetable broth
- 2 Cans Peeled tomatoes – 480 g drained weight
- 2 tsp Dried oregano
- 2 tbsp Raw cane sugar
- 1 shot Vodka
- Espelette pepper
- Black pepper from the mill
- Salt
- 2 Branches Fresh basil
- Olive oil
- Heat a little olive oil in a saucepan. Then add the shallots, garlic, ginger and sun-dried tomatoes and sauté for a few minutes. Then add the cinnamon stick and sugar and let caramelize while stirring.
- Then deglaze with the white wine and let it reduce almost completely. Now add the vegetable stock and the peeled tomatoes and season with salt and pepper as well as the pimento d’Espelette and also add the oregano. Bring to the boil once.
- Then turn the heat to the lowest level and let the soup simmer for at least 2 – 3 hours. The longer – the more intense the taste. Now take out the cinnamon stick and puree the soup finely.
- Add the shot of vodka and, if necessary, season again with salt, pepper, Espelette pepper and maybe even sugar. Serve the soup in deep plates and serve with chopped basil.
tip
- If there is any leftover soup, either eat it the next day or freeze it and use it as a base for a sauce with pasta.
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