I don’t need to tell you again how much I love tomato based soups; I could literally live on a diet of them. This is not my first tomato based soup recipe, and I doubt it will be my last. We don’t always have bread in the house but as my body craves carbs I thought I would fill this soup with spaghetti and it was so good! So good infact I even had it for breakfast the next day, it was just a shame I didn’t make a bigger batch!
– 1 red onion – cut into quarters
– 5 cloves garlic
– 1 red chilli – halved
– 1 tbsp rape seed oil
– 1 x 400g tin plum tomatoes
– ½ dsp balsamic vinegar
– 2 tbsp tomato puree
– 500ml hot vegetable stock
– Large handful basil
– 50g Spaghetti – snapped in half
– Cream cheese to serve
Preheat the oven to 180’C
Roast the onion, garlic cloves and chilli in the rape seed oil for 15 minutes.
After this time, the garlic should be soft enough to squeeze out of the skin. Add the tomatoes, vinegar and puree to the pan and stir so well combined. Return to the oven for 15 minutes
Transfer the oven mix to a sauce pan and add the stock and the basil to the mixture. Blend until smooth.
Add the spaghetti to the pan and place on medium – low heat for 15minutes until the spaghetti is cooked through.
Season to taste and top with a dollop of cream cheese.