This twist on the traditional favourite is guaranteed to warm you up on a winters day. It takes no time at all to prepare and will impress your guests!
Recipe: Boozy red tomato soup
Print RecipeIngredients
- One litre of tomato passata is best (or four tins of tomatoes)
- Three sticks of celery (chopped)
- One onion (finely chopped)
- Two cloves of garlic
- Whatever tomatoes you have lying around!
- Basil fresh (or dried will do)
- A good glass of red wine
- Honey
- Fresh cream
- Cooked pasta (penne or shells) optional
Instructions
- Firstly, heat a large pan and add a glug of olive oil.
- Put in the celery, garlic and onion, toss about for a few minutes to soften – but not brown.
- Roughly chop the fresh tomatoes and add to the pan, stirring around to soften.
- Add the contents of the canned tomatoes (or the cartons of passata), bring to the boil and add the fresh basil or dried basil, turn down and simmer for approx. 30 minutes or more if time allows.
- Take off the heat, add the red wine, then carefully place a handheld blender into the pan and zap the soup ‘til smooth.
- Return to the heat, season to taste, add a little honey and the cream – just enough to change the red to a lighter shade. Heat thoroughly but gently.
- Cook the pasta and add before serving, stir well.
- Serve up with lots of crusty breads for dunking!
