About Recipe

I dare to say that this is one of, if not the best, spicy tomato soup you’ll ever eat. Big statement, I know. But for such a simple soup it packs some really big flavours.

The basil marinated mozzarella really finishes the dish off and makes it surprisingly filling. The best part is that it tastes just as good the day after, perhaps even better. I know this because I used to make a big batch of soup and bring it with me to work.

If you’re not a fan of chili or you want to make it a bit more child-friendly you can just cut this part out. But as you probably know by now, I love a bit of spice.

Following a vegan diet? Remove the mozzarella, add garlic roasted croutons (I like to make these myself using bread, olive oil and minced garlic) and drizzle the basil oil over your soup.

  • Serves4
  • Prep15m
  • Cook20m
  • Difficulty4/10


    Spicy tomato soup

  • 1l tomato juice
  • 1 whole roasted red pepper
  • 1dl/0.2 cups sundried tomatoes
  • 2 tbsp white wine or cooking wine
  • 2 tbsp tomato ketchup
  • 1 vegetable stock cube
  • 1 chili, deseeded
  • 2 garlic cloves, thinly sliced
  • salt and pepper to taste

    Basil marinated mozzarella

  • 125g mozzarella
  • 3 dl/1.2 cups packed fresh basil leaves
  • ½ dl/0.2 cups olive oil
  • a pinch of sea salt

    To serve

    Roasted pine nuts


Start by cutting the mozzarella into small bite-size pieces (2x2cm) and place them in a small bowl.

To make your basil oil, add fresh basil, olive oil and a pinch of salt to your blender (I use this one) or food processor and mix until you reach a puree-like texture. Pour the basil oil over the mozzarella and let it marinate while you make the tomato soup.

Cut the garlic, red pepper and sundried tomatoes into rough pieces. There’s no need to be thorough here as almost all ingredients will be blitzed in the blender.

Pour 1 liter of tomato juice into a big pot, add garlic, red pepper, sundried tomatoes, wine, vegetable stock cube, ketchup, the deseeded chili (this should stay whole so that it can easily be removed) and cook on a medium-high heat.

Let it simmer for a good 15 minutes before you remove the whole chili fruit and pour the rest of the soup into your blender or food processor. Blitz until you have a smooth texture without chunks. Pour the soup back into the pot and season with salt and pepper.

Serve hot with basil marinated mozzarella and a sprinkle of toasted pine nuts.