Dairy Council Northern Ireland

Milk it for all it's worth


Tomato and basil soup with a chilli kick

Serves 4

The cooking challenge

The 2014 Football World Cup will be held in Brazil. Students should take inspiration from this global tournament with its Latin American setting to create a celebratory two–course meal for four people.
Tomato and basil soup with a chilli kick

Elizabeth Cathcart

per serving


  • Mrs Catherine McCrossan
  • Aquinas Diocesan Grammar School, Belfast
  • Key Stage 4


  • 500g cherry tomatoes on the vine
  • 100ml Northern Ireland crème fraîche
  • ½ large red chilli, deseeded
  • 2 cloves garlic, crushed
  • 1 small red onion
  • 2 tbsp balsamic vinegar
  • Bunch of fresh basil
  • Olive oil and extra virgin olive oil
  • Sea salt and black pepper


  • Pull the tomatoes off the vine. Quarter larger ones and put all the tomatoes into a roasting tray. Drizzle over olive oil and season.
  • Add the chilli and crushed garlic cloves, toss everything and put on the top shelf of the oven for 12–15 minutes.
  • Peel and roughly chop the onion and put into a saucepan with olive oil and a pinch of salt. Turn the heat up to medium and leave to soften.
  • Stir balsamic vinegar into the onions and let them reduce down.
  • Take the tray of tomatoes out of the oven and add everything to the pan of onions.
  • Carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil along with crème fraîche and whiz up.
  • Season to taste and top with a dollop of crème fraîche, a few basil leaves and a drizzle of the extra virgin olive oil. Serve with homemade tomato bread.

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