The Ingredients: Tomato Soup with Roasted Paprika, Balsamic & BasilServes 4, prep time 5 minutes, cooking time 25 minutes
1 tbsp extra virgin olive oil
2 cloves of garlic minced
4 medium shallots diced
3 tbsp roasted paprika
½ tsp of cayenne
4 cups tomato puree
4 cups of chicken stock
4 tbsp freshly chopped basil
4 tbsp of balsamic vinegar
2 tbsp brown sugar
1 tsp sea salt
Aged cheddar cheese (optional)
Heat a large soup pot over medium-high heat for one minute. Add the olive oil and shallots and stir for about three minutes.
Add the garlic and continue stirring for another minute until the shallots are soft and translucent.
Add the roasted paprika and cayenne. The spices can burn quite easily, hence stir consistently for about 30 seconds.
Increase the heat to high and add the tomato puree. Continue cooking for about four minutes, stirring occasionally.
Add the chicken stock, balsamic, basil, brown sugar and salt. Bring the soup to a boil, stirring occasionally, and reduce heat to medium-low.
Let the soup simmer for about 10 minutes to let the flavours meld.
Just before serving, strain the soup through a fine sieve to ensure a beautifully smooth consistency. Shave some aged cheddar cheese on top and sprinkle with fresh basil.
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