We absolutely love this spicy tomato soup recipe, it’s got a wonderful depth to it, leaving your mouth full of flavour – it really is a taste to relish.
We’ve combined spices such as coriander, turmeric and chilli to give this tomato soup a lingering warmth to it.
What tomatoes are best for making soup with?
Fresh tomatoes are always the best to use for making soup, they give a lovely vibrant colour and taste to the dish.
In this recipe, we’ve used a mixture of cherry tomatoes and plum tomatoes and by roasting them, it gives a wonderful sweet flavour and smells divine.
Do you need to peel the tomatoes for soup making?
You don’t need to peel the tomatoes, we didn’t and it’s delicious.
Once you’ve put the tomatoes through the food processor, then the skins really aren’t an issue and it saves you a fair bit of time!
But if you really want to, then of course you can peel them.
How can I spice up my vegetable soup?
With a combination of carefully added spices, you can turn a run of the mill tomato soup into an amazing spicy tomato soup!
The key with adding spices – especially any kind of chilli, either fresh or in powder form, is to add it in small quantities and keep tasting!
We really can’t stress the importance of tasting enough.
Your palate will be different to ours and so tasting as you are making is essential, this way you can either add more or tone down specific ingredients.
What do I serve tomato soup with?
Bread is definitely the number one food to serve with soup in our opinion.
There’s nothing like a freshly made loaf of bread to dip in your bread!
If you’re a dab hand at making bread, then timing a fresh out of the oven loaf to eat with your soup will be devine!
If you haven’t the time or inclination to make your own bread, then a shop bought crusty loaf will do just as well – you can pop it in a preheated oven at 120 degrees for 5 minutes to give that freshly baked feel to it.
How to make your own tomato soup from scratch?
Maybe we’re biased, but we think that if you follow the recipe below then you’ll be able to make your very own, incredibly delicious tomato soup!
Spicy Tomato Soup
- Large saucepan
- Two baking trays
- Chopping board
- Sharp kitchen knife
- 1 kg Tomatoes – use large ones
- 1 kg Cherry tomatoes
- 4 Red onions – small ones
- 2 tbsp Balsamic vinegar
- 1 Red chilli – fresh is best
- 4 Garlic cloves
- 2 tbsp Ground black pepper
- 6 Green cardamom pods
- 1 tsp Cumin seeds
- 2 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Cayenne pepper
- Salt & black pepper
- 4 tsp Virgin olive oil and extra for drizzling
- 30 g Basil leaves use fresh
- 6 Slices of bread
Preparing the tomatoes
- Preheat your oven to 180°C
- Spread all of your tomatoes across two baking trays
- Drizzle half of the olive oil between the two trays
- Season to your personal taste with salt and pepper
- Keeping the skins on, gently crush your garlic cloves and place two in each tray
- Cut your chilli in half lengthways and put half in each tray. If you like spicy and hot then leave the seeds, if not then remove the seeds
- Open the cardamom pods and scatter them over both trays
- Now cover both trays of tomatoes with all of the remaining spices
- Give them a good mix around and then put them in the oven for 15 minutes
Preparing the onions
- Peel and finely chop your onions
- Heat the remaining oil in your saucepan over a medium heat
- Now add all of your chopped onions, along with salt and pepper
- Cook for approximately 8 – 10 minutes ensuring you stir regularly
- Now add the balsamic vinegar and stir it in for 2 minutes
Cooking the soup
- Remove both trays of tomatoes from the oven
- Take the skins off the garlic cloves
- Put the tomatoes in the saucepan
- Add in the garlic and ensure that you scrape out all of the lovely spice remnants from both trays
- Stir to combine the flavours
- Now transfer the tomato mixture into your blender
- Depending on the size of your blender, you may have to do this in batches
- Blend the soup, this is personal taste, if you want a thicker soup, then you don't need to blend for long, just keep an eye on the consistency until it's right for you
- Pour into bowls
- Garnish with some lovely fresh basil leaves
- Serve with crusty bread
- So simple – enjoy!
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