It was relatively easy to make and so I decided to make it for my dinner the next day on 14.01.15. Did some modifications to the recipe and made my own spicy version of tomato soup. It somehow resembles Soup Spoon's Tangy Tomato with Basil but of course, this is the home cook version.
(makes 6 bowls or serves 3 person)
3cups organic vegetable broth
1 medium carrot
1 celery stick
(bought pre-washed and pre-cut ones so they were shorter. I used 2 sticks to make 1)
1 medium white onion
1 large garlic clove
1-2 small chilli padi
(depending on own preference on spice level)
3 large tomatoes with vine
(if there's no vine, its alright too)
1 can of tomatoes (approx. 400g)
some olive oil
basil leaves*, sea salt and black pepper
*could not find fresh basil leaves and so I used the dried ones as substitute
1. Wash: carrots, celery and tomatoes. Proceed to roughly slice: onion, garlic, carrot and celery. No need to spend to much time on slicing, just cut it down to smaller pieces for it to cook faster. Remove the stem and seeds of the red chilli as well.
2. In a pot over medium heat, heat olive oil and sauté the onion, garlic and chilli until the aroma is released. Add in the carrots and celery and stir fry a few minutes and cover with lid for it to cook.
3. When the carrot softens or when the onions are turning transparent and slightly golden, add in the broth and tomatoes (including the vines if there is) and bring it to a boil. In the meanwhile, toast some garlic bread slices.
4. When it comes to a boil, lower the heat and let it simmer for about 10-15mins. Be careful not to let it spill over. Leave a small gap when placing the lid. I did a taste test and added salt, pepper and dry basil leaves accordingly.
5. Turn the heat off and stir to mix carefully. Tomatoes at this point breaks apart quite easily. Using the hand held blender, I blitz the contents till its smooth. Alternatively, you could put everything in the blender.
6. Serve hot with garlic bread as sides.