Warm up on cold days with a delicious BCO Pomodoro Soup made with ripe tomatoes, garlic, onions, and a blend of herbs. It's the perfect comfort food for chilly days, and a great vegan soup option
It's not only a fantastic soup on its own, but it also doubles as a flavorful base for pasta sauce. Whether enjoyed with a slice of crusty bread or poured over your favorite pasta, this BCO Pomodoro Soup is guaranteed to be a hit.
SERVES: 2 - 3
DIFFICULTY: EASY
PREP & COOK: 50 MINUTES
INGREDIENTS:
2 Tbsp Vegan/Salted Butter
30ml Banhoek Chilli Oil
3 Bay Leaves
5ml Cumin
5ml Smoked Paprika
2 Tbsp Sugar
10g Parsley (chopped)
10g Basil (chopped)
10g Garlic (crushed)
1/2 Onion (chopped)
500g Tomatoes (chopped)
2 Tbsp Tomato Paste
250ml Vegan/Regular Chicken Stock
125ml plant-based / Regular Cream
Season to Taste
COOKING METHOD:
1.In a medium-size pot on a low heat, melt the butter. Add Banhoek Chilli Oil, garlic and chopped onions and sauté until onions are transparent.
2. Add the bay leaves and all the spices then stir to mix through. Cook for 5 minutes, stirring regularly.
3. Add the tomato paste and sugar and cook for 2 minutes.
4. Add the chicken stock and the tomato and cook until tomatoes have softened.
5. Add the parsley and basil and cook for a further 2 minutes.
6. Add the cream and cook for 2 minutes.
7.Remove the bay leaves, blend the mixture until preferred consistency and season to taste.
Serve with croutons or fresh bread.
