Looking for something that’s quick and easy to make, but also warm and super comforting? Well, look no further than this spicy tomato soup from The Daly Dish.
Ingredients:
Serves 4
- 6 large tomatoes, halved
- 2 medium onions, halved
- 6 garlic cloves, peeled
- Low-calorie spray oil
- 1 x 400g tin of chopped tomatoes
- 300ml vegetable stock
- 1 tbsp sweetener or brown sugar
- 1 tsp paprika
- 1⁄2 tsp mixed herbs
- 1⁄2 tsp chilli flakes (leave out if you can’t handle the heat)
- A dash of Worcestershire sauce
Method:
- Preheat oven to 220°C.
- Lay out the tomatoes, onion and garlic on a baking tray, spray lightly with oil and roast for 15–20 minutes until they start to take on some colour.
- Place the roasted vegetables into a large pot on a medium then add in the tin of tomatoes and the vegetable stock.
- Stir well and bring up to a boil, then reduce the heat and allow to simmer for 10 minutes.
- Add in the rest of the ingredients and continue to simmer for another 5 minutes, then remove from the heat.
- Pour into a blender and blitz until smooth or use a hand blender placed directly into the pot.
- Serve in warm bowls with a slice of crusty bread if you’re feeling cheeky.
This recipe is from The Daly Dish: 100 Masso Slimming Meals for Everyday by Gina and Karol Daly. It’s published by Gill Books, priced at €22.99.
