I made this soup this week while I was feeling sickly – there’s nothing like tomato soup to perk you up! The recipe I used came from www.taste.com.au, but it’s really similar to one that Mum used to make – back in the day when she used to make massive pots of soup, and freeze them in ice cream containers. I can still remember the major disappointment of thinking you’d discovered a tub of ice cream in the freezer, only to find it was bloody soup!

Anyway, this soup was delicious, filling and happy making – all in one little pot. Sadly, the bread I baked to accompany it was shite, but you win some, you lose some…

Spicy Tomato Soup

  • 1 tbs olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 tbs chilli, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbs tomato paste
  • 800g can crushed tomatoes
  • 1/2 cup red lentils, rinsed
  • 500ml salt-reduced chicken or vegetable stock

Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring, for 3-4 minutes or until the onion is soft. Add the garlic, chilli, spices and tomato paste, and stir for a further minute. Add tomatoes, lentils and stock, and bring to the boil over high heat. Reduce heat to low, partially cover, and simmer for 20 minutes. Set aside to cool slightly. Puree the soup in a blender, in batches, until smooth (add 1/2 cup (125ml) water if soup is too thick). Return to the saucepan and season with sea salt and freshly ground black pepper. Place over medium heat and stir until warmed through.

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