Spicy Tomato Soup Recipe


Regardless of your country of origin, there is very little quite like a comforting bowl of tomato soup in winter. Our recipe has a little added heat owing to the addition of green masala. “Masala” means mix and refers to the subtle blend of spices that go into a masala. Add to this traditional Xhosa pot bread for dunking, and you have a relatively easy, utterly delicious hearty meal to share with friends and family.

Recipes by: GOLD Restaurant
Serve: 8 (starter)
Difficulty: Easy / moderate
Preparation: 10 minutes
Cooking: 30 minutes

T = tablespoon
t = teaspoon

GOLD Restaurant tomato soup


  • 800 g very ripe tomatoes or 800 g tin peeled tomatoes, chopped in their juice
  • 30 g butter
  • 1 medium onion, finely chopped
  • 1 litre hot vegetable stock
  • 2 ml (½ t) Green Masala (or half a chilli)
  • 5 ml (1 t) paprika
  • 5 ml (1 t) sugar
  • 1 ml (¼ t) ground cinnamon
  • 4 whole cloves
  • Salt and milled black pepper1 bay leaf, lightly crushed


  1. If using fresh tomatoes, blanch in water, skin and roughly chop.
  2. Melt the butter in a large saucepan, add the onion and fry long and slow on a medium heat until richly coloured and caramelised. This will bring out the sweetness of the onion, which is key to the flavour of the soup.
  3. Add the tomato, stock, Green Masala (or chilli), paprika, sugar, cinnamon, cloves and bay leaf.
  4. Season with salt and pepper.
  5. Cover and simmer for 20 minutes.
  6. Serve hot.

Tip: Delicious served chilled in summer.

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