Tomato Chilli Soup

Winter seems to have taken a hold on my warm, summery city. One of the things I like about winter, apart from boots and snuggling is soup.

Hot, homemade soup with croutons and love will warm the cockles of your heart!

Tomato Chilli Soup

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1 medium onion, chopped
1 large celery stick chopped
1/2 a chilli
Coarse salt and ground pepper
3 cups of reduced-sodium chicken stock
2 cans whole peeled tomatoes in juice

To Serve:
Low fat plain Bulgarian Yoghurt
grated Mozzarella
*Rosemary and Oregano Croutons

In a Dutch oven, melt butter over medium heat; add oil and onion. After a few minutes add celery and chilli (depending how hot or mild you like it add more or less!). Season with salt and pepper. Cook until onion is translucent, about 5 minutes. Add broth, and tomatoes, breaking up tomatoes with the spoon. Bring to a boil; reduce heat and simmer, 30 minutes.
After soup cool for a bit you can puree it. Working in several batches, puree the soup in a conventional blender until smooth; return to pot to reheat. Season with salt and pepper. Divide amongst bowls. Place a spoon on Bulgarian yoghurt in the middle and sprinkle grated Mozzarella and croutons. Serve immediately. Or before adding decorations let cool to room temperature before dividing among airtight containers (leaving 1 inch of space at the top) and freezing.

*Rosemary and Oregano Croutons

3 slices of brown bread, left outside to dry
Olive oil
1 tablespoon Dried oregano
1 tablespoon Dried rosemary
Pinch of salt and pepper

Heat oven to 180ºC. Brush olive oil on both sides of slices. In a mortar and pestle (if you don’t have one, places spices in a bag and beat with a bottle... Fun) add the spices and grind.
Sprinkle on both sides on the bread. Save leftover spice mix! Cut the bread into soldiers and then squares. Place on a baking try and bake for 20 mins or until golden.

Xoxo

PS. Its great to freeze this for lunch at work with a dollop of yoghurt!

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