Tomato and chilli soup

Great recipe for those cold winter nights

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 30 Minutes


1 Tablespoon vegetable oil
1 large onion, peeled and chopped
2 sticks of celery, chopped
1 red chilli, seeded and finely chopped
2 cloves of garlic, crushed
1 400g tin chopped tomatoes
1 litre vegetable stock
Heat the olive oil in a large saucepan.
When hot add the onion, celery, chilli and garlic.
Now cook over medium heat until softened.
Add the tomatoes, water and stock.
Bring to the boil.
Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Liquidize the soup in a blender.
Serve with homemade warm bread.