Meatless Monday #2: Spicy tomato soup

I have a notebook called "A random log of the things we eat"

No system at all in it. But I still like it! 

I like to make a note of it when I make something especially good, I have my staple grocery list in there, and I use it to keep track of what we actually manage to make during an "Eat-What-We-Have-In-Our-Fridge" week. Today's recipe is from this book.

This is how I like tomato soup; spicy and creamy without containing cream. This recipe is my own, which is not something I can say very often.The amount is fitting for 2 people.

I threw in a couple of tomatoes I had. 

Spicy tomato soup à la Marit 
1 big or 2 small onions
10 garlic cloves
2 tbsp olive oil                                          
2 tsp minced chili
2 tsp pesto rosso
4 tbsp ketchup
2 tsp soup bullion
400 g (1 can) crushed tomatoes (or the same amount in fresh tomatoes)
1 dl red wine
2 tbsp balsamico vinegar
water


Keep the dry skin on the garlic cloves, drizzle them with 1 tbsp olive oil and some salt, and bake them in the oven on 200C (ca. 400F) for 20 mins.

Chop the onion in big chunks (and the tomatoes if you use fresh ones). Sauté it in a big pot with 1 tbsp olive oil. When the onion is glaced, add the garlic (without skin), chili, pesto, and ketchup. When this is heated up, add the bullion, the tomatoes (if you use crushed tomatoes), the red wine, and the balsamic vinegar. Let this simmer for around 30 mins. If it gets too thick, add some water.

Some wine for the soup and some wine for the chef. 

Take the soup off the heat and run it smooth in the blender or with a hand mixer. Add as much water as you need to get the thickness you like. Put the soup back on the heat and let it boil for another few minutes.

We really like our soup thick. 

We had our soup with some bread and an egg.

This recipe is based on what I always have in my fridge and will be adopted to whatever I have available. 

What is your favorite soup?

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For other posts in this series, please look here.