Friday | November 30, 2012
Warm up with our Spicy Tomato Soup
This week, warm up with our Spicy Tomato Soup, which we serve in our Terrace Restaurant.
The red finger chili gives the soup an unexpected naughty kick while the aromatic Vidalia onion provides a sweetness that balances the soup’s delicate flavours. Pack a thermos to stay warm during your outdoor activities or as a satisfying light lunch at work!
Spicy Tomato Soup
1 tbsp Grapeseed Oil
½ Large Vidalia Onion, peeled, diced
1 stalk Celery, washed, chopped
½ Medium Carrot, peeled, chopped
2 cloves Garlic, Chopped
1 Piece Scotch Bonnet Pepper or Red Finger Chili (can be found at any grocery store)
1 (500 ml) Can Plum Tomatoes
2 L Water
1 tsp Black Pepper, ground
2 tsp Kosher Salt
Add grapeseed oil to a large soup pot and heat over medium heat. Add onion, celery, carrot and garlic and sauté until tender. Add chili and continue cooking for 1 minute. Add tomatoes, water and season with salt and pepper. Bring to a boil and then reduce heat and simmer soup for 2 hours. Remove pot from heat and allow to cool. Puree the soup and if the soup is too thick, add water to adjust to proper puree consistency. Serve with a slice of warm french bread.