Spicy Tomato Soup with Herbed Flatbreads
A comforting and budget-friendly homemade spicy tomato soup served with freshly made herbed flatbreads for dipping.
Ingredients
- 1 tbsp olive oil (plus extra to drizzle)
- 1 onion (chopped)
- 1 carrot (chopped)
- 2 celery sticks (trimmed and chopped)
- 1 tsp mild chilli powder
- 2 tins (14.1oz each) chopped tomatoes (400g tins)
- 3.4 cups vegetable stock (800ml (1⅓ pint))
- 1 tsp granulated sugar
- 8.8 oz strong white bread flour (250g, plus extra to dust)
- 0.5 tsp fast-action dried yeast
- 1 tsp mixed dried herbs
- 4.4 oz ball mozzarella (125g, chopped)
- 0 Balsamic vinegar (to drizzle)
- 0.5 tsp salt
- 0.75 cup warm water (175ml (6fl oz))
Instructions
- Heat the oil in a large pan over medium heat and fry the onion, carrot and celery for 8-10min until beginning to soften. Stir in the chilli powder, fry for 1min more, then add the tomatoes, stock and half the sugar. Bring to the boil, then simmer for 20min until the vegetables are tender.
- Meanwhile, put the flour in a bowl and stir in ½tsp salt, the yeast, herbs and remaining sugar. Stir in 175ml (6fl oz) warm water to make a smooth dough. Tip out on to a floured surface and knead for about 5min, until the dough feels smooth and elastic. Put dough back into bowl, cover and rest for 15min.
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