Homemade tomato soup (with a kick)

    30 min

    Hi. I always seem to do things to excess, so this is a handy recipe to transfer into tupperware containers and freeze for a later date...


    31 people made this

    Serves: 6 

    • 500ml chicken stock
    • 12 to 15 fresh tomatoes, quartered
    • 2 (400g) tins plum tomatoes
    • 1 squeeze tomato puree
    • 4 to 5 large carrots
    • 1 large red onion
    • 2 large red peppers
    • 1 teaspoon garlic powder (optional)
    • 1/2 teaspoon paprika
    • 1/2 teaspoon chilli powder
    • salt to taste
    • good slug of black pepper
    • 1 teaspoon sugar (optional)
    • cornflour to thicken
    • fresh parsley to garnish

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Add the chicken stock, fresh tomatoes, tinned tomatoes and a good squeeze of tomato puree into a stock pot and turn up the heat.
    2. Chop your onion and carrots as roughly or as finely as you like and add to the pot. De-seed and chop the peppers and add to the mix.
    3. Bring to the boil. Simmer till veg is soft. Using a hand blender, carefully blitz the entire contents of the stock pot.
    4. Now, add your salt and spices; have a cheeky taste to see if it needs sweetening with a bit of sugar.
    5. Sieve the soup into another pan, to get rid of the pulp and seeds. Transfer back into the original (now washed) pot and add the cornflour to your desired thickness. Simmer till thickened.
    6. Ladle into a bowl, add fresh parsley and enjoy!!


    My method may be a wee bit 'rough and ready', but trust me, this soup is delicious...in my opinion, anyway.

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