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SPICY TOMATO AND CHILI SOUP WITH CROUTONS AND FRESH BASIL 

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Serves 6

Dairy-free, vegan

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1.5kg Romastar roma tomatoes

1 chili pepper

3 cloves garlic

2 shallots

2 vegetable stock cubes

olive oil or rapeseed oil

1/2 tsp cayenne pepper

1/2 tsp smoked paprika powder

1 tsp dried basil

sea salt & black pepper

bread

fresh basil

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Slice the chili pepper in half and remove the seeds. Finely chop the chili with the tomatoes, garlic and shallots. Heat 1 tbsp of oil in a large lidded pot, add the chopped vegetables and leave to cook for 5mins. Stir regularly. 

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Add 600ml of recently boiled water along with 2 vegetable stock cubes (or replace with fresh stock) and the herbs. 

Leave to simmer for another 25mins. 

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Transfer to a blender and mix until smooth. 

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Add a tablespoon of oil to a large lidded pot.  Add the veg, chorizo and herbs, and cook for a few 15 minutes whilst stirring regularly. 

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Cut the bread into large cubes and transfer to an oven dish. Drizzle with olive oil and add a sprinkle of sea salt and black pepper. Bake in the oven for 10mins at 200C.

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Serve warm with the croutons and finish with fresh basil. 

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Romanella spicy tomato soup with crouton