Spicy Tomato Soup Recipe - Serves 2

Spicy Tomato Soup Recipe

165 calories each serving

Taste Rating = 8     Heat Rating = Hot


6 black peppercorns
1 teaspoon (5ml) cumin seeds
1 tin/can (400g or 14 oz) tomato soup
1/2 cup (125ml or 4 fl oz) water
2 teaspoons brown sugar
1 teaspoon vegetable oil
6 curry leaves
2 red chillies, with seeds removed and cut into half
1 tablespoon fresh coriander, finely chopped


Heat a saucepan over a medium heat without any oil
Add the peppercorns and cumin seeds and roast them for 2 minutes, stirring them all the time
Coarsely grind the roasted seeds (in a grinder or pestle and mortar or just use a rolling pin)
Set aside
Pour the tomato soup in a saucepan over a low heat
Heat the soup a little for 3 minutes
Add the roasted seeds and the water to the soup and mix well
Turn up the heat and bring the soup to the boil
Add the brown sugar, reduce the heat and boil gently for 3 minutes - do not wait here, keep following the recipe
Whilst the soup is boiling do the following
Heat the oil in a small saucepan over a medium heat
Add the curry leaves and chillies
Stir the leaves and chillies gently until they start to pop and splutter
Tip the leaves and chillies into the soup
When the soup is ready (the final 3 minutes is over), remove from the heat, remove and discard the chillies and serve the soup, garnished with the chopped coriander

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Recipe submitted on 17 April 2008

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