I love tomato soup – you can really play around with the flavour, giving you a completely different end result every time! (Or, you can stick to a tried-and-true classic).
For this particular version, I sweated red onion and garlic before adding large and cherry vine tomatoes, sun-dried tomatoes and artichoke hearts. I added dried paprika, black pepper, coriander, parsley, basil, turmeric and a little chili for heat. I topped it up with some hot water and left to simmer for about half an hour. About 5 minutes before blending, I turned off the heat and added fresh basil and a little fresh parsley.
To serve, I topped with more sun-dried tomato pieces, fresh basil and a drizzle of balsamic vinegar. I also cooked some mussels to stir in 🙂
