Tomato Soup is probably one of the worlds most loved vegetable soup and this recipe has a little chilli spiciness to turn it into something a little different. This recipe is very simple to make and makes a deliciously warming homemade soup that is gently spiced, a winner on cold days and on warm ones.
It’s an awesome combination of tomatoes, (tinned or fresh), thickened with potatoes and flavoured with a fragrant mix of herbs, garlic, fresh chilli and good vegetable stock.
Ingredients in this Spicy Tomato Soup recipe
Potatoes: In this recipe I par-boil the potatoes first. This make the soup quicker to make overall as if you cook them in with the tomatoes the acidity of the tomatoes means it takes a long time for the potatoes to cook to that perfect softness. I also find this is a perfect soup to use any potatoes left over from other meals.
Chilli Heat: If you don’t like a lot of chilli heat in your food then remove the seeds from the chilli as you prepare it for cooking to limit the spicy heat.
Sugar: The sugar is included in this recipe to counteract the sharpness that you sometimes get with tinned tomatoes. I find that there is less need for this if you’re using fresh tomatoes. If you prefer you can substitute a teaspoon of maple syrup or leave it out altogether.
Coriander: Also known as Cilantro – I love the citrusy notes of this herb but if you don’t like it, then feel free to leave it out and perhaps add some flat leaf parsley instead.
So, gather up your ingredients and let’s make some wonderfully, satisfying soup for a lunchtime or for any time hunger strikes.
Making Easy Tomato and Chilli soup
First of all, peel and roughly chop your potatoes and boil them for around ten minutes or so. By this time they should be suitably soft to add to the pan with the rest of the soup ingredients.
Chop the onion and garlic and saute until the onion is translucent. At this point add the chopped chilli (if using). By this time, the potatoes are probably cooked through, so drain them and carefully add them to the saucepan along with the tomatoes and sugar (if using). Give everything a good stir then add the tomato puree, stock, fresh coriander and oregano. Stir once again and cook for a further ten to fifteen minutes.
Check the seasoning and if everything seems ok, serve proudly in warmed bowls with your favourite soup accompaniment. See some of my suggestions below.
Serving Suggestions
These are a few of our ideas for enjoying soup but if you’d like to share any of yours I’d love to hear them.
- Serve this soup with a toasted sandwich and your favourite filling. I’m quite partial to hummus or occasionally cheese which can be either dairy or non-dairy.
- Swirl a little plain yogurt (dairy or non-dairy) on the top which looks stunning and tastes good too.
- Sprinkle a little chopped, green chilli and coriander on top which gives a nice colour contrast.
- This is divine with fresh crusty bread!
- Serve with oven toasted tortilla.
Storing your delicious homemade Soup
This soup will keep in the fridge for up to 3 days. Be sure to give it a good stir and reheat thoroughly before serving.
It will freeze in a suitable freezer-safe container for up to 3 months. Remember to leave a little headroom for the contents to expand whilst freezing. Allow the soup to thaw on the countertop or leave it in the fridge overnight. Again, give it a really good stir before reheating and make sure that it is piping hot before serving.
If you like this …you may also like:
- Creamy Cauliflower Soup
- Sweet Potato and Coconut Soup
- Simple Green Pea Soup recipe
- Spicy Red Lentil Soup
- Pumpkin Soup
- Leek and Potato Soup
- Simple Corn Chowder Recipe
- Creamy Tomato Soup
- 5-Hearty Vegetarian Soups – this is a collection of soup recipes, which includes some of the above
… and things to have with soup…
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Easy Tomato and Chilli Soup Recipe
Equipment
- saucepan
- knives
- spoom or spatula
Ingredients
- 1 onion brown or red – finely chopped
- 1 tablespoon olive oil
- 3 garlic cloves chopped
- 250 gm potatoes
- 400 gm tomatoes tinned
- 1 litre stock
- 1 medium green chilli
- 1 coriander fresh, chopped (cilantro)
- 2 tablespoon tomato puree
- 2 teaspoon sugar
- 1 teaspoon oregano dried
Instructions
- Heat the oil in the pan and add the chopped onions. Saute until soft.
- Whilst the onion is cooking, cook the peeled and sliced potatoes in boiling water until soft. This should take approximately 10 to 15 minutes. Test with a knife to check they are cooked through.
- Add the garlic to the pan with the onions and stir. Add the chopped chilli and stir again.
- Drain the cooked potatoes and add to the garlic, onion mix along with the tomatoes. Give it all a good stir.
- Add the tomato puree, stock and the teaspoon of oregano. Stir once more.
- Cook for another five minutes. Taste and check for seasoning, add more if it needs it.
- Pour the soup into the blender, you may need to do this in two batches, blend until it is smooth. (Leave slightly chunky if you prefer your soups that way.) Add the chopped coriander.
- Serve in your favourite bowl with fresh, warm crusty bread.
Notes
Nutrition
Why not Pin easy Tomato and Chilli Soup for later?
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