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Nutrition Facts

Serving Size 1 (298g)

Recipe makes 4 servings

Calories 104
Calories from Fat 54 (52%)
Amount Per Serving %DV
Total Fat 6.1g 9%
Saturated Fat 3.7g 18%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 15mg 5%
Sodium 60mg 2%
Potassium 361mg 10%
Total Carbohydrate 12.3g 4%
Dietary Fiber 2.2g 8%
Sugars 7.0g
Protein 1.6g 3%

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Spicy Tomato Soup

Recipe #32406 | 1 hour | 10 min prep | add private note
(5) RATE IT NOW Print Recipe
Chrissyo

By: Chrissyo
Jun 26, 2002

This recipe has been in my family for as long as I can remember. Ever since I was a kid, I can remember my Mother's Tomato Soup on those cold winter's nights while sitting on the poarch on one of the cattle stations, listening to the quiet chatter of the stockmen preparing for an early start on Monday morning. Sunday evening was one of the few times of the week that we could have my Mum to ourselves. The rest of the week was rather busy with early morning starts and busy evenings perparing the bread dough, biscuits and cakes for breakfast and morning teas.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Slice tomatoes, onion and carrot.
  2. 2
    Melt butter in a medium size saucepan.
  3. 3
    Add the onion and carrot, cover, and allow to soften for 5-6 minutes.
  4. 4
    Remove from the heat, stir in the plain flour, add tomatoes, stock or water, bay leaf, sugar, mace or nutmeg and seasoning.
  5. 5
    Stir until boiling, simmer for 20-30 minutes.
  6. 6
    Rub soup through sieve, pour back into rinsed saucepan, and reheat.
  7. 7
    Adjust seasoning, and thicken slightly if necessary with a teaspoon or more of arrowroot blended with a tablespoon of cold water.
  8. 8
    Reboil to cook the arrowroot if used to thicken the soup.
  9. 9
    Add cream if used.
  10. 10
    If cream is added do not boil the soup.
  11. 11
    If required, a teaspoon of tomato paste may be added to the tomato soup for extra colour and flavour.
  12. 12
    Serve with crusty bread, the kind that you have to break apart with your hands.
  13. 13
    Feel free to dip your chunks of bread into the soup.

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Featured Reviews for This Recipe

From: ~TigerJo~

On Sep 16, 2004

My husband had sudden dental surgery yesterday, and requested "grilled cheese & tomato soup" for dinner. I was out of canned soup, but I came home and found I had all of the ingredients for this recipe. I added the tomatoes with the onion and carrot without softening them first (oops) but it smelled wonderful and tasted great! I didn't have arrowroot so I added another T of flour at the beginning, & used nutmeg instead of mace. It was really good; I will definitely make it again.

1 person found this review helpful

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    • From: Anu

    On Sep 25, 2002

    This was nice, but didn't have too much body. I followed all the instructions and did add any cream or arrowroot or tomato paste, but I probably should've added some arrowroot because this was a little too watery. Also the oil/butter floating around the top of the soup didn't make it look too appetising. However this was good when soaked up with crusty garlic bread.

    1 person found this review helpful

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    From: MizzNezz

    On Aug 19, 2002

    This soup is so good!! I used fresh tomatoes from the garden, and vegetable broth. I put 1/4 cup cream in and heated through before serving. Very creamy, comforting, delicious. An easy recipe that I will use again and again! Thanks Chrissy!!

    8 people found this review helpful

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    • From: dale!

    On Jun 30, 2002

    This is the best tomato soup I have ever eaten! It really is that good. I didn't add the cream, arrowroot or any tomato paste and used nutmeg. I was feeling lazy and whizzed the whole lot up in a blender and tried it without straining it. It was really good but then I thought I'd strain the rest of the soup to get rid of the tomato seeds and it came out velvety smooth. Either way it's a incredibly good soup.

    5 people found this review helpful

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    • Read all 5 reviews

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