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2 Comments If you love soup and if you can stand the heat, this delicious spicy tomato soup is perfect for any season of the year. It’s made with fresh tomatoes so also perfect for the tomato season.
Spicy tomato soup
Last week I had to skip my favorite part of the week, DudeFood Tuesday, because this dude was ill.
And everybody knows: when dudes are ill, they are really very, very, very sick!
The Misses said that my illness wasn’t that much, ‘Just some flu and a small laryngitis. Nothing special.’
Nothing special? Nothing special???! The thing I was coping with was a severe flu and a laryn ‘whatever’ with a capital ‘L’ ! The misses still doesn’t know why sickness works different with men and women. Let me explain it one more time:
When women are ill that’s inconvenient. True. They do have some flu and have to cough every now and then. Just take some aspirin and presto.
But when men have the flu, that’s something else entirely. It is genetically determined that when a man has the flu, he is really very ill. They are in dire need of comforting and they are even dying when they have the flu. When they have that laryn thingie in the throat they can’t talk anymore and even swallowing is a feat of strength. On top of that they sometimes even have fever! Needless to say that men are much more sick than women when they have the flu.
And what do you eat when you are that deadly ill? Soup of course. So here I give you my recipe for the soup that saved my life last week during that severe and traumatizing period of illness. It’s a spicy tomato soup with a devious twist.
Spicy tomato soup
Ingredients
- 4 big tomatoes sliced or diced
- 1 sweet bell pepper deseeded and sliced
- 1 big onion finely sliced
- 150 gr bacon diced
- 1 bottle beer Duvel or other strong beer
- 1 red chili finely sliced (deseeded)
- 1 tbsp mustard
- 500 ml chicken stock
- 500 ml vegetable stock
- salt and pepper
- 2 tbsp heavy cream
- Parsley for serving
- Tobasco
Instructions
- Sauté onion, tomato and sweet pepper together in a large soup pan with some butter or oil until translucent.
- Add half a bottle of beer and let it simmer for a couple of minutes.
- Add a little of the combined stock and the mustard and blend with a stick blender until smooth. Add additional stock until it has the right consistency.
- In the mean time fry the diced bacon until crispy and let it drain on paper towels
- Pour the soup in deep plates or bowls and finish off with some bacon, cream, tabasco and parsley.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Very flavourful. Beer, bacon & chilli, the holy trinity! 😉
Cheers,
Rosa
Amen to that, 🙂