Recipe of Tasty Spicy Tomato and basil Soup with Cheezy Meatballs

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Spicy Tomato and basil Soup with Cheezy Meatballs. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Spicy Tomato and basil Soup with Cheezy Meatballs Recipe.

You can cook Spicy Tomato and basil Soup with Cheezy Meatballs using 18 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Spicy Tomato and basil Soup with Cheezy Meatballs

1. Make ready of preparing the tomatoes.
2. Make ready 5 of Large Tomatoes.
3. Take dash of olive oil.
4. Take dash of Tabasco sauce.
5. It’s of salt and pepper.
6. You need of stuffing the meatballs.
7. Take 10 of ready made meatballs.
8. Take 10 blocks of sharp cheddar cheese.
9. Prepare of for the soup.
10. You need 1 of Tblsp Olive Oil.
11. Prepare 4 Cloves of Garlic roughly chopped.
12. It’s 1/2 cup of torn basil leaves.
13. Take 10 of roughly chopped jalapenos (vinegar jalapenos drained).
14. You need 70 g of tomato paste (small can).
15. You need 2 of Tblsp Red Pepper and Chilli Pesto.
16. Prepare 1 Tsp of Cumin Powder.
17. Prepare 1 Cup of Cream.
18. Take to taste of salt and pepper.

Spicy Tomato and basil Soup with Cheezy Meatballs step by step

1. Place ripe tomatoes onto a baking sheet with bottom end facing upwards..
2. Score tomatoes in a cross cross fashion and drizzle with some olive oil and Tabasco sauce. Season with salt and pepper..
3. Roast in oven at 100°C until tomatoes are cooked. Remove from oven and let cool..
4. In the mean time….
5. Prepare meatballs for stuffing.
6. Place block of cheese into meatball.
7. Close meatball around cheese..
8. Put 1 Tbsp Olive oil into a saucepan. Toss in Garlic pieces and sautè briefly..
9. Add in stuffed meatballs..
10. Cook meatballs until lightly browned then remove from saucepan..
11. Put chopped roasted tomatoes, basil, jalapenos, cumin powder, tomatoes paste and roasted red pepper and Chilli Pesto into saucepan and heat through..
12. Add in the cream and season with salt and pepper then bring to a boil. Remove from heat and cool..
13. Once cooled blend until smooth. (I find that a stick blender works best with soups). I've also added about 1/4 cup of water to thin soup to my desired consistency..
14. Drop meatballs into SOUP and return to heat until meatballs are cooked..
15. Serve with garlic bread or cheesy chilli and garlic rolls..