Spicy Tomato Soup
This soup is one my husband makes every winter. It’s delicious and can be made suitable for vegetarians by omitting the bacon and using vegetable instead of beef stock.
1200 g tinned crushed tomatoes
1 chopped onion (fresh or frozen)
1 clove garlic (or 1 tsp crushed in jar)
¼ cup rice
olive oil or margarine
2 rashers bacon
1 tablespoon tomato paste
1 teaspoon sambal oelek (or 1½ teaspoons tabasco sauce)
4 cups of beef stock
Heat oil in a large saucepan.
Add chopped onion and bacon and cook for 10 minutes until the onion is soft.
Add chopped carrot, sambal (if using ), crushed garlic and cook a further 2 minutes.
Add rice and crushed tomatoes, stirring to combine with other vegetables
Cover pan and cook gently for around 5 minutes, stirring occasionally.
Do not let the vegetables brown.
Add tomato paste, tabasco (if using) and beef stock.
Simmer gently for 1½ hours until carrot and onion are tender.
Blend in food processor or use hand held processor.
Gently reheat and season with salt and pepper if required.
Serve with a dollop of fresh cream. Delish…