My quick creamy spiced tomato soup is so easy to make and perfect for chilly days!
A comfort soup classic with a bit of a kick.
I will let you in on a secret, my oldest daughter has a thing for supermarket tomato soups and loves the ‘burn’ it leaves at the back of her throat. I don’t have the heart to tell her its all the preservatives – so hence the little chilli kick of my own here in my version.
Because the tomatoes are the star here, I prefer the taste of Italian organic canned tomatoes, as they tend to be sweeter. If using other canned tomatoes, you might want to add a pinch of sugar to balance their acidity.
Italian fontina cheese is a semi soft cow’s milk cheese with a lovely melting quality, which I lathered liberally on some toasted ciabatta – the perfect dunking tool!
Getting Ahead: the soup can be made 2 days ahead
Seasonal Swaps: You can use mozzarella instead of fontina and feel free to use any good sliced bread for the recipe. You can off course use fresh and ripe tomatoes