Thai-Spiced Tomato Soup

By Mary Berry Mary Berry From the book Mary Berry Cooks
Thai-Spiced Tomato Soup

This is an unusual spicy and fragrant soup, which is lovely to serve on a cold winter’s day.

PREPARE AHEADThis can be made and kept in the fridge for up to 2 days.

FREEZE Freeze for up to 1 month.

For how many? Serves 6


  • 1 tbsp olive oil
  • 1 onion
  • 2 carrots, chopped
  • 1 red pepper, deseeded and chopped
  • 1 tbsp grated fresh ginger root
  • 1 tbsp red Thai curry paste
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can coconut milk
  • 1 lemongrass stick, bashed with a rolling pin
  • 1 tbsp tomato purée
  • 1 tbsp light muscovado sugar
  • 2 tbsp Thai basil leaves, chopped, plus extra leaves to decorate


1. Heat the oil in a saucepan over a medium–high heat. Add the onion, carrots and red pepper and fry for 3 minutes. Add the ginger and Thai curry paste and fry for 30 seconds.

2. Add all the remaining ingredients except the Thai basil. Bring up to the boil, cover with a lid and simmer for 20 minutes until the vegetables are soft. Remove the lemongrass stalk, add the Thai basil then place the soup in a blender or food processor and purée until smooth.

3. Return the soup to the pan, add about 200ml (7fl oz) of water to thin the soup down, and reheat to serve. Decorate each bowl of soup with fresh Thai basil leaves.

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