Spicy Tomato Soup with Avocado Cream

Claire Macdonald whizzes up a great tasting tomato soup with a hot chilli kick and a cool contrasting avocado cream
By Claire Macdonald
Spicy Tomato Soup with Avocado Cream
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 3 minutes
  • Effort: easy


  • 3 tbsp olive oil
  • 2 medium onions, chopped
  • 1 carrot, peeled and chopped
  • 2 leeks, chopped
  • 1 stick celery, chopped
  • 700 g ripe tomatoes, halved
  • 1 tsp sugar
  • 1/2 tsp dried dried red chilli flakes
  • 1.2 litres chicken stock
  • freshly ground salt and black pepper

For the avocado cream

  • 2 medium avocado, stones removed
  • 1 clove garlic, chopped
  • 2 tbsp lemon juice


1. Heat the oil in a large saucepan, add the chopped onions and cook for about 5 minutes, stirring occasionally.

2. Add the remaining vegetables and continue to cook for a further 5-10 minutes.

3. Stir in the tomatoes, sugar, seasoning and chillies.

4. Stir in the stock, half cover the pan with a lid, and let the soup simmer gently for about 45 minutes. Leave to cool and liquidize until smooth. Pass through a sieve in to a clean pan and gently reheat.

5. Make the avocado cream by simply whizzing all the ingredients together until smooth.

6. Serve the soup in bowls, with a generous dollop of the avocado cream on top.

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