Spicy Tomato & Coriander Soup

Recipe by Sueie
READY IN: 40mins


  • 700
    g tomatoes, peeled and chopped
  • 2
    tablespoons vegetable oil
  • 2
    shallots, chopped
  • 1
    small leek, finely chopped
  • 1
    teaspoon crushed garlic
  • 12 - 1
    teaspoon chili flakes
  • 1
    teaspoon crushed black pepper
  • 2
    tablespoons finely chopped coriander
  • 1
    tablespoon tomato paste
  • 3
    cups chicken or 3 cups vegetable stock
  • 1
    tablespoon cornflour
  • single light cream (to garnish)


  • In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
  • Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
  • Bring to boil and then simmer for 15-20 minutes.
  • Mix cornflour in a little cold water and set aside.
  • Remove from heat and blend to your preferred consistency.
  • Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
  • Pour into bowls and garnish with swirl of cream.