This spicy chili tomato soup recipe can do wonders when you're sick. Like most of my grandma's old recipes, the food is sprinkled with a hint of nostalgia and you time travel to days when things were much simpler. After all, good food is timeless, and it's incredible how food can open a gateway of childhood memories.
I always associate this soup as a cold remedy, since grandma used to make it whenever I caught a bad cold. But nowadays, it's an everyday favorite in our household since we love soup and spicy recipes! The simplicity of the recipe is another added bonus. With a busy workload it's so nice to prepare a quick meal that doesn't compromise your taste-buds.
Ingredients (2 servings)
All purpose flour (1tbsp)
Bay leaves (2)
Red onion (1)
Big red tomatoes (6)
Chili peppers (3)
Salt and pepper (according to taste)
Chili flakes (for the brave ones)
Heavy cream (1 package, usually around 2-3 dl depending on the package)
On a medium heat frying pan, melt butter and add bay leaves.
Add finely chopped onion and garlic.
Add chopped red tomatoes and chili peppers to the pan and allow them to cook for 10-15 minutes.
Add 1/2 cup of hot water and cover the pan with a lid. Allow the ingredients to simmer on medium heat for another 10 minutes.
Take the frying pan off of heat and allow the ingredients to cool down. Remove the bay leaves from the mixture.
Blend the mixture well in a blender or food processor. Strain the mixture and throw out the tomato skin. Set aside the tomato puree for use.
In a mixing bowl, add molten butter and flour. Mix until flour is golden brown.
Add the tomato puree to the mixing bowl along with spices.
Cook the soup on medium low heat for 5 minutes. Add heavy cream to soup, mix well, and allow the soup to cook for another 5 minutes.
The soup is ready to be served! Feel free to add some more sour cream to the finished soup to make it less spicy and more creamy.