Nothing is better than a hot bowl of tomato soup on a chilly day, and Mary Berry has spiced up this classic recipe to make it even more flavourful and warming.
Thai-spiced tomato soup is a fantastic recipe for anyone who wants to try something new but also wants some hearty comfort food to cheer them up during the dreary weather.
In her cookbook ‘Mary Makes It Easy’, Mary Berry said: “This is an unusual spicy and fragrant soup, which is lovely to serve on a cold winter’s day.”
This tasty recipe takes less than 30 minutes to make and despite being a twist on tomato soup, it is made with simple ingredients that you can easily find at the supermarket.
This is the perfect dish to make as the UK is experiencing a cold snap and you want a bowl of something delicious. It serves six people, so it can also be a great family meal.
Recipe:
To begin, heat the olive oil in a saucepan. Add the onions, carrots and red pepper to the pan and cook for three minutes.
Add the ginger and Thai curry paste and cook everything for 30 seconds. Then add all the remaining ingredients except the Thai basil.
Bring the soup to a boil, cover with a lid and then reduce the heat to simmer for 20 minutes until the vegetables have softened.
Remove the lemongrass stalk and add the Thai basil. Place the soup in a blender or food processor and blitz until smooth.
Return the liquid soup to the pan. Add 200ml of water to thin it and then reheat to serve.
While serving, add some fresh Thai basil leaves to each bowl and your delicious soup is ready to eat.
