Try this spicy twist on tomato soup, then check out our classic tomato soup, creamy tomato soup, tomato and red pepper soup and more tomato recipes.

We've also got plenty more healthy soup recipes to try including our lentil soup, red pepper soup and healthy chicken soup.


  • 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 3 cloves garlic
  • thumb-sized piece, peeled and sliced ginger
  • 600ml, cooled vegetable stock
  • ½-1 tbsp, depending on how hot you like it chipotle paste
  • a small bunch, chopped coriander
  • 1, cut into bite-sized pieces green pepper
  • 1 medium, chopped green chillli
  • 5 tbsp basmati rice
  • 4 tbsp natural yogurt


  • STEP 1

    Put the tomatoes, tomato purée, garlic and ginger in a blender or food processor with the stock and whizz until smooth. Pour into a large pan and add the chipotle, ¾ of the coriander, green pepper, most of the chilli and seasoning. Bring to a simmer and cook on a medium heat for 10 minutes, then add the rice and cook for another 10-15 minutes or until the rice is tender. Add a little water or stock if the soup is too thick. Serve in bowls with a dollop of yogurt, the rest of the coriander and chilli, and a generous grinding of black pepper.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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