As the days grow shorter and the temperature drops, it’s clear that the season is shifting towards autumn. With the evenings drawing in earlier, many of us find ourselves craving comfort food to warm both body and soul.
Soup is often the ultimate comfort dish, especially when enjoyed with a generous slice of buttered bread. Tomato soup has long been a beloved classic, cherished for its simplicity and flavour. If you’re looking to elevate your usual tomato soup, Mary Berry offers a delightful twist with her Thai-inspired version.
The beloved chef and television personality infuses the traditional tomato soup with vibrant Thai flavours, transforming it into a warming and satisfying meal that’s perfect for colder, darker nights.
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This recipe originally appeared in Mary Berry’s 2014 cookbook, Mary Berry Cooks, and has since been lauded by enthusiasts such as The Happy Foodie blog as “ideal for cold, darker nights.” Best of all, it’s straightforward to prepare, making it a great choice for a quick midweek lunch or dinner.
Mary Berry describes her creation as “an unusual spicy and fragrant soup, which is lovely to serve on a cold winter’s day.”
The soup takes less than half an hour to prepare and can be stored in the fridge for up to two days or frozen for up to one month.
Ingredients:
- Oil for frying
- 1 onion, chopped
- 2 carrots, chopped
- 1 red pepper, chopped
- Fresh ginger, grated
- Thai red curry paste
- 1 lemongrass stalk
- Chopped tomatoes
- Tomato purée
- Vegetable stock
- Thai basil leaves
Method:
- Heat the oil in a saucepan over medium-high heat. Add the onion, carrots, and red pepper, frying for three minutes until slightly softened.
- Stir in the grated ginger and Thai curry paste, cooking for 30 seconds to release the aromas.
- Add the chopped tomatoes, tomato purée, lemongrass stalk, and vegetable stock, reserving the Thai basil for later.
- Bring the mixture to a boil, then cover with a lid and let it simmer for 20 minutes until all the vegetables are tender.
- Remove and discard the lemongrass stalk. Stir in the Thai basil leaves.
- Blend the soup in a blender or food processor until completely smooth.
- Return the soup to the pan, adding approximately 200ml of water to reach your preferred consistency. Warm through gently.
- Serve the soup garnished with a few fresh Thai basil leaves alongside buttered bread for a comforting meal.
This vibrant tomato soup brings together the familiar comfort of a classic favourite with the exciting flavours of Thai cuisine - perfect for warming up on cold evenings.