Spicy Tomato Soup

Soup is the way forward now that autumn has fully arrived. As the days get colder and wetter, soup is a constant go to. They don’t take much time to prepare and cook, and can be so versatile which I love so you can always mix up these recipes as you like. This recipe is perfect after a long day at work and you’re not quite feeling a long winded time in the kitchen cooking.

Serves 2


  • 1 can (400g) peeled plum tomatoes in tomato sauce.
  • 1 small yellow onion, roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 1/4 tsp cumin
  • 250ml vegetable stock
  • 1 tbsp olive oil
  • 1 small red chilli, deseeded and roughly chopped
  • Salt
  • Pepper


  1. Start by frying the onion and garlic in the oil on medium heat until soft and lightly browned.
  2. Add the chilli, cumin and season with salt and pepper and continue to fry for 2-4 minutes.
  3. Then add the tomatoes and the juice from the can and bring to a gentle boil.
  4. Pour in the vegetable stock, drop the temperature to medium-low and leave to cook for 10-12 minutes.
  5. Using a hand blender, blitz the soup until smooth. Serve immediately in a bowl with your favourite crusty bread.

Best served hot.