It’s exam time of year yet again and I’m home for lunch, something of a rare occurrence during the rest of the year! What could be better for lunch than a nice bowl of soup, especially with the extremely cold weather we’ve been having lately!
Below is a recipe I’ve made up myself from the limited ingredients I had in the house when I first made it!
Ingredients (2 Portions)
- 1 400g tin of Chopped Tomatoes
- Half a Chopped Onion
- One stalk of celery chopped finely
- A nice slab of butter for frying in.
- A teaspoon of corn flour
- An inch of Chorizo, chopped finely.
- 1 clove of garlic
- Teaspoon of basil.
- About 1/2 to 1 a cup of milk
- Firstly fry your onions and celery together in the butter until the onions are soft. Then add the cornflour and mix in to form a paste.
- Slowly add your tin of tomatoes mixing in well.
- Add the remainder of your ingredients and stir in well, add the milk to make it a creamy tomato soup, but it probably isn’t required nor is the Chorizo!
- Allow it to simmer for around 10 minutes with a lid on and 15 minutes with the lid off to reduce it a bit, taste it every now and again to see if it tastes good and has reached a soup consistency, i.e. not too watery, but not ketchup either.
- Serve on a plate with some nice bread, personally I used ciabatta roles (£1 for 5 at Morrisons) slice them up and toast them slightly in the oven so they have a slightly stale texture. Great for dipping into soup!