To serve, ladle the soup into four serving bowls. Heat a griddle pan until hot, add the ciabatta slices, in batches if necessary, and cook for 1-2 minutes on each side, or until golden brown griddle marks appear on both sides of the ciabatta. Meanwhile, brush the ciabatta slices with the remaining two tablespoons of olive oil. Continue to simmer for a further 1-2 minutes. Pour in the cream and return the mixture to a simmer. Spicy Tomato Soup With Lamb Meatballs and Israeli Couscous Real Simple. Add more salt and pepper to taste if necessary. Let the sauce simmer and reduce for 5 minutes. Saute until the vodka has reduced by half, then add the pureed tomatoes. Return the pan to a low heat to warm through and season, to taste, with salt, freshly ground black pepper and sugar. condensed tomato soup, onion, pepper, black olives, diced tomatoes and 5 more. Add a pinch of red pepper flakes (or more if you like spice). Once ready, remove the pan from the heat and use a stick blender to carefully blend to a purée. Simmer for 3-4 minutes.ĭepending on the water content of your tomatoes, you may need to add more stock to reach a good consistency. Pour in 400ml/14fl oz hot vegetable stock, bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to cook for a further 1-2 minutes. When the pan is hot, add the tomatoes and fry for 4-5 minutes, or until they have started to break down.Īdd the garlic, basil, tomato purée and two tablespoons of olive oil. Heat a large, heavy-based saucepan over a medium to high heat. Ingredients 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes 1 medium onion 1 small carrot 1 celery stick 2 tbsp olive oil 2 squirts of tomato pure (about 2 tsp).