Back to Recipe Menu

Spicy tomato soup


  • Drain two cans of the tomatoes well and blend with the unstrained ones. 
  • Then heat a little oil in a heavy-bottomed pot and gently sauté the onion, ginger and garlic until tender. 
  • Add the cumin, sambel and sugar. Toss to toast the spices and then add the pureed tomatoes, salt and 3 cups stock. Turn the heat down, stir and gently cook for about 15-20 mins, adding more stock if needed. Taste for seasoning.
  • Serve the soup in individual bowls with a dollop of sour cream and the chopped coriander sprinkled on top.
  • from Iain's brother, Don


  • 4 cans diced tomatoes
  • olive oil
  • 1 large onion, chopped
  • 2 tspn grated fresh ginger
  • 2 garlic cloves, crushed
  • ½ tspn ground cumin
  • ¼-½ tbsp sambel oelek (or any chilli paste)
  • ½-1 tbsp sugar
  • 2 tspn sea salt
  • 3-4 cups vegetable (or chicken) stock
  • sour cream
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm