Bloody Mary Tomato Soup
45min
Easy
6
Ingredients
olive oil
1 onion, peeled and sliced
Salt and freshly ground black pepper
2 fresh red chillis, finely chopped or a few dashes of tabasco sauce
4 garlic cloves, peeled and grated
1 tsp brown sugar
2 cups tomato juice
1kg ripe plum tomatoes, roughly chopped
1 kg cherry tomatoes , halved
large bunch fresh basil, plus extra leaves to garnish
1 tbsp worcestershire sauce
Method
For the soup, heat the oil in a large, heavy-based pan over a low-medium heat. Add the onion and fry gently until softened, but not coloured. Season with a pinch of salt.
Add the chillies and garlic and continue to fry for a further 2-3 minutes.
Add the sugar, worcestershire sauce and tomato sauce to the pan and bring to the boil. Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly.
Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is simmering, then continue to simmer, covered, until the tomatoes have completely broken down (about 15-20 minutes).
Add the basil and remove the pan from the heat and set aside for about 15 minutes.
Blend the soup until smooth.The soup can be chilled in the fridge if desired, or kept warm until ready to serve.