Chilli Tomato Soup w/ Sweet bread

by Courtney

Serves 3-4

10 min prep time, 30 minute cook time


  • 1 large white onion, chopped
  • 2 crushed garlic cloves
  • 1 tbsp olive oil
  • 2 Birds eye chilli’s, chopped (remove seeds for a mild heat)
  • 1 tsp ground nutmeg
  • 1 tsp mixed herbs
  • 2 maggi cubes
  • 1tsp ground black pepper
  • 1 tbsp tomato paste
  • 1 peeled potato, chopped
  • 800g crushed tomatos
  • 500ml vegetable stock
  • 1 Uncle Johns Sweet Bread Roll
  • 2 tbsp natural yoghurt to serve (optional)


  1. Using a heavy-based pan, heat the olive oil using a low heat.  Add the onion to the oil stirring continually for 3-4 minutes until the onion is soft. Add the garlic, chilli, spices and tomato paste, and stir for an additional minute.
  2. Add tomatoes, potato and stock, and bring to the boil over a high heat. Once boiled, reduce to a low heat, partially cover, and simmer for 20 minutes. Set aside to cool slightly.
  3. Puree the soup in a blender until smooth. Do this in batches to make it easier. Feel free to add some water if the soup is too thick.
  4. Return to the saucepan and season with the maggi cubes and black pepper. Place over medium heat and stir until warmed through.
  5. Serve, with natural yoghurt (optional) along with Uncle John’s Bakery Sweet Bread Roll.

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