So quick and easy to make. This spicy tomato soup is delicious.
My family loves this Indian inspired spicy tomato soup. I made it on a whim over the weekend for lunch. We didn’t finish it all so my son used it as a pasta sauce the following day which was really good too.
Although there is one heck of a lot of flavour in this one, this spicy tomato soup is really easy to make. The ingredients all work so well together.
I used tinned chopped tomatoes but you could use an equal amount of fresh if you have them on hand. To finish the soup off, I added toasted coconut flakes. That was just an afterthought but it worked!
Make this spicy tomato soup your own.
The amount of spice people like in a soup is a personal thing. I have given instructions for how I like it but feel free to adjust! Add more or less or even leave the chillies out all together.
Working ahead…
Soup recipes like this are excellent for preparing ahead of time. You could make this spicy tomato soup a day or two ahead of cooking. In fact, the flavours will develop and the soup will be even better.
Frying the garlic, ginger and chilli paste with the peppercorns and bay leaves.
Adding the tomatoes and coconut water.
The tempering. This tastes so good blended into the soup.
Almost ready to serve.
So good!
Are you looking for other soup recipes? Why not try one or all of these?
Thai Tom Kha Gai Soup
Thai Tom Yum Gai Soup
Spicy Chickpea and Apple Soup
Garlic and Chickpea Soup
Spicy Tomato and Coconut Soup
Ingredients
- 5 cloves garlic
- 1 inch piece of peeled ginger
- 4 green bullet chillies
- 2 tablespoons coconut oil
- 15 black peppercorns
- 2 bay leaves
- 3 x 400ml tins chopped tomatoes
- 800ml water or coconut water
- 2 tablespoons rapeseed oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 3 red bird's eye chillies - split down the centre (optional)
- 10 fresh or frozen curry leaves
- 1 handful dehydrated coconut flakes
- Salt and pepper to taste
- Fresh coriander to garnish
Instructions
- Blend the garlic, ginger and green chillies with a little water to make a paste.
- Heat the coconut oil in a large saucepan. When bubbles begin to form at the bottom of the pan, stir in the paste, peppercorns and bay leaves.
- Let these sizzle for about 45 seconds and then add the tomatoes and water.
- Stir it all up and simmer for about five minutes. Then blend with a handheld blender or normal blender until smooth.
- In a frying pan, heat the rapeseed oil over medium high heat. When bubbles begin to form, add the mustard seeds. When these begin to pop, stir in the cumin seeds, curry leaves and bird's eye chillies if using.
- Temper these ingredients for about 30 seconds and then pour it all over the soup and stir well. Season with salt and pepper to taste.
- Serve in heated soup bowls, topped with the coconut flakes and chopped fresh coriander.