Spicy tomato soup

Season:  Summer, Autumn

Type:  Soups

Difficulty:  Easy

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  tomatoes, carrots, celery, garlic, onion, parsley, coriander

Recipe source: Adapted from Neil Perry’s The Food I Love


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • large saucepan
  • peeler
  • scales
  • mini-food processor
  • food processor
  • wooden spoon
  • small teaspoon


  • 1.5 kg very ripe tomatoes
  • 125 ml extra-virgin olive oil
  • 2 celery stalks
  • 1 small carrot
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • 500 ml water

For the paste

  • 4 garlic cloves
  • ½ small red onion
  • 1 handful flat-leaf parsley
  • 1 handful coriander leaves
  • 1 teaspoon smoked paprika
  • ½ teaspoon chilli powder
  • 2 teaspoons ground cumin

What to do

  • Set out your equipment and ingredients.

Make the paste

  • Peel and chop the garlic.
  • Chop the onion and parsley.
  • Put all the ingredients for the paste in the mini-food processor and purée.  Set aside.
  • Check for seasoning and divide among the serving bowls.

Prepare the vegetables

  • Cut the tomatoes in half and squeeze the tomatoes over a bowl to remove the seeds.
  • Put the tomatoes in the food processor and purée.
  • Trim the top and bottom off each celery stalk and finely chop.
  • Peel and finely chop the carrot.

Cook the soup

  • Heat the olive oil in the large saucepan on medium and add the celery, carrot and paste and cook over low heat for 5 minutes, stirring constantly to avoid burning the spices.
  • Add the tomato purée, vinegar, salt, pepper and 500 ml water.
  • Simmer slowly for 30 minutes until the vegetables are soft.  Return to the food processor and purée until thick and smooth.

Serve the soup

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