Chilli Tomato Soup Recipe

We had a couple of over-ripe tomatoes last week that needed to be used, and fast! I’m loving the soup vibe at the moment (especially now that the weather has turned) and thought I’d try my hand at something I don’t normally eat – tomato soup, with a kick!

Hubby loves it in general so wasn’t too worried, but turns out, I quite enjoyed the result myself!

Here’s the quick and easy recipe – a lovely winter warmer! Sadly I didn’t take any pics, but I’m sure you can use your imagination on that front…



  • 1 onions, peeled and chopped
  • 1 carrot, peeled and chopped finely
  • 1 stick celery, chopped finely
  • 2 tbsp olive oil
  • 6 large, fresh, ripe tomatoes, washed and quartered
  • 1 litre vegetable stock
  • 1 tsp sugar
  • salt and freshly ground black pepper to taste
  • half to 1 tsp of crushed dried chillies to taste
  • 175ml single cream


  1. Heat the oil in a large saucepan and add the onions, carrot and celery. Cover and cook gently for 10 minutes until soft.
  2. Add the sugar, salt, pepper, chilli and tomatoes – stir and cook for another 5 minutes.
  3. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in at the end.

{ Adapted from BBC Food recipe }
{ image courtesy of }



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