Spicy tomato soup

Spicy tomato soup (aka “adult soup” or sunrise soup)

Served with anelli pasta, this is the ultimate grown-up version of spaghetti-o’s (and might I add… so much better). It’s rainy and grey here in the UK this June (hope the sun comes soon) but this is like a big bowl of spicy sunshine!

Ingredients:
1 carrot
1 yellow pepper
1 yellow or white onion
5 garlic cloves
1 red chilli (de-seeded)
5-6 large tomatoes (or mix of large and cherry)
100-200ml chicken or veg stock (choice of thickness)
100ml cream (I used vegan cream)
1 tbsp Italian herb seasoning mix
1 tsp garlic powder / granules
1 tsp onion powder / granules
+ salt, pepper and olive oil

Preheat oven to 200c fan. Simple chop your veg into similar sized cubed pieces and arrange on a baking tray. Sprinkle all herbs and spices over the veg. Drizzle a good glug of olive oil so everything is covered. Pop in the oven for 30 minutes. Once ready, add all cooked veg into your blender or food processor (or to a bowl if you are going to use a handheld blender) and add stock (chicken or veg) and cream. Blend until smooth. Cook anelli pasta as directed on the packet (as much or as little as you like). When ready, drain pasta and serve soup with pasta mixed in. Add basil, a drizzle of olive oil, and a little pepper on top! It’s got some kick from the chilli and it’s creamy and delicious, with bites of beautiful pasta!

I call it adult soup because it’s my grown up version of spaghetti-o’s!