Spicy Tomato Soup

6 Nov

Spicy Tomato Soup

Winter has become my favorite season. It wasn’t always so, but here in Pakistan it is a respite from a scorching summer that lasts nine months.

With the onset of cooler weather, I have started making soups. I made this delicious dish for lunch today, and it is so simple and easy to make that there is no excuse to buy the kind that comes in tins.

The soup is quite spicy, but it warms you up and gives you energy. Cut the amount of chillies and peppercorns according to your taste, if you like.


8 medium tomatoes

1 medium onion, diced

1 teaspoon flour

6 whole peppercorns

½ teaspoon cumin seeds

1 tablespoon olive oil

3 garlic cloves, diced

salt to taste

4 cups water

2 small green chilies, with stems removed


Peel the tomatoes: Make an x at the bottom of each tomato and soak in boiling water for 3-5 minutes, until the skin starts to break apart. Chop the tomatoes and set aside.

Heat the oil and add the cumin seeds and peppercorns. Fry until the seeds pop then add the garlic and onions. Cook for two minutes.

Add the flour, the tomatoes, chilies, salt and water. Bring to a boil and simmer uncovered for 30 minutes.

Let cool for ten minutes. Remove the chilies. Pour the soup into a blender and puree.

Serve with croutons, steamed rice or a swirl of plain yogurt. You can put back the chillies if you like.


One Response to “Spicy Tomato Soup”

  1. mrsgatt November 8, 2007 at 8:19 am #

    This looks delicious…my family loves spicy. Thanks for sharing.

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