Now that the weather is frostier most people are looking to make hearty and rich food to warm themselves up, and there is nothing better than soup on a cold winter evening.

Tomato soup is known to be the ultimate comfort dish, but British cooking legend Mary Berry has shared how to perfect this recipe to be even more flavorful by making a Thai version of this dish.

Thai spiced tomato soup is made with coconut milk and Thai red curry paste to make it both creamy and spicy, and can easily be made in less than 30 minutes.

Mary has said her secret ingredient for making this delicious dish is Thai basil, also known as holy basil, which is available in most supermarkets and adds a “very fragrant with a distinctive citrussy and clove-like flavor” to the soup.

Mary said: “This is an unusual spicy and fragrant soup, which is lovely to serve on a cold winter’s day.”

How to make Mary Berry’s Thai spiced tomato soup


  • Two carrots
  • One onion
  • One red pepper
  • One can of chopped tomatoes
  • One can of coconut milk
  • One tablespoon of grated ginger
  • One tablespoon of red Thai curry paste
  • One lemon grass stick bashed with a rolling pin
  • One tablespoon of tomato puree
  • One tablespoon of light muscovado sugar
  • One tablespoon of olive oil
  • Two tablespoons of Thai basil leaves

Kitchen equipment essentials: 

  • Saucepan
  • Blender or food processor

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1. Place the teaspoon of olive oil into a saucepan and heat up the pan over medium-high heat.

2. Chop up your onions, carrots, and red pepper, making sure to also deseed the red pepper.

3. Add the vegetables to a pan and fry for three minutes.

4. Once cooked, add the grated ginger and Thai curry paste to the saucepan, and mix well into the pan to fully coat the vegetables. Fry for 30 seconds.

5. Add all the remaining ingredients except the Thai basil to the saucepan and then bring it to a boil. Cover the saucepan with a lid and let it simmer for 20 minutes until the vegetables have softened.

6. Remove the lemongrass from your soup but add in the Thai basil. Then place the soup in a blender or food processor. Let it puree until smooth.

7. Return the soup to the saucepan and add 200ml of water to thin the soup down. Heat it up again and then your spicy tomato soup is ready to serve. Pour the soup into a bowl and decorate each bowl with fresh Thia basil leaves.

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