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Spicy Tomato Soup with Parmesan Crisps

Posted on June 4, 2014 by in rsg, soups, vegetarian

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Spicy food is just what the doctor ordered for this blistering cold weather! Yikes, winter really has arrived with a dramatic bang and I love it!

Spicy, but not blow-your-brains-out hot! I like the different layers of flavors in a pot of chicken curry or a Moroccan Lamb tagine. My husband and children do not like “spicy food” they say, I think it is hot food they cannot handle, because I have heard them ooh and aaah over a flavorful spicy Thai curry! When I think of spicy food, my mind goes in a million different directions. My most recent pan of spicy food was the Spicy West Coast Paella I made at Palms Market  – a typical example of winter-warm comfort food! When we have a braai, I love to spice things up a bit and this fragrant spatchcock chicken is so delicious and yet, all it took was a few warm spices.


Well, everybody in the Western Cape must be snuggling in front of a fire place with a big fluffy blanket and a hot toddy or hot chocolate. Winter is here and from what I read, she is fierce and frightening! What better way than to have a pot of soup bubbling away on the stove, always ready for a cold, hungry child or friend who comes through the doorway.

The problem at the moment is that we do not eat bread and bread and soup are winter buddies right? To find something to dip in the soup or at least have as an accompaniment, is somewhat tricky. We do not like the so-called cup breads or Tim Noakes breads, but we do like “something” with our soup.

Out of desperation, I made these Parmesan Crisps and they worked so well with the spicy tomato soup, the only problem was that I did not make enough…. not nearly enough! We literally arm wrestled for the last one!


Spicy Tomato soup

serves 4 – 6


1 large onion – finely chopped

2 -3 cloves garlic

30 ml olive oil or coconut oil

20 – 30 ml red curry paste

1 small chili

1 stick lemon grass – bashed to release the flavor

2 x 410g tins chopped tomatoes

80 g tomato paste

2 liters chicken stock

30 ml sugar

juice and zest of 1 lime

250 g wild mushrooms – optional

80 g butter – optional


Heat the oil in a pot and saute the onion and garlic until soft. Add the curry paste, chili and lemon grass and stir through. Add the tomatoes and tomato paste and lastly the stock. Bring to a slow simmer and cook for at least 1 hour. Taste and season to taste. Add salt and pepper if needed and lime juice and zest. Lastly add the sugar. Use a stick blender to make s smooth soup if you wish.

Fry the mushrooms in a little butter and serve with the soup.


Parmesan Crisps

makes 12


250 g finely grated Parmigiano Reggiano

80 g sesame seeds


Preheat oven to 180 C. Line a baking sheet with baking paper. Mix the cheese and sesame seeds and make small heaps of the cheese on the baking paper. Allow spaces in between the little heaps as the cheese runs when it melts. Bake in a hot oven until the cheese changes to a golden colour. Allow the crisps to cool down and keep in a air tight container.


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5 Responses to “Spicy Tomato Soup with Parmesan Crisps”

  1. Flee 6 June 2014 at 9:02 am #

    OOOhhh Wow, Winter just Slapped the bejeevers out of Joburg LOL, and this would be awesome right now. Please email me a pot…. 🙂
    Will probably be making this this weekend. Thanks you

  2. usha 9 June 2014 at 8:36 pm #

    Nina–perfect vegetarian meal–i can just use vegetable stock instead of chicken & oh my word these pics are just stunning and the bowls–to die for

  3. Christine Lambrechts 13 April 2016 at 4:33 pm #

    Ek het ‘n tamatiesop resep gesoek. Ek het baie tamaties gekry. Het hulle in puree vorm gevries. Kan ek daarvan gebruik en miskien net die pasta by gooi. Wat stel jy voor? Baie dankie

    • nerinatimm 14 April 2016 at 8:18 am #

      Jy kan beslis, jy sal net bietjie langer moet kook om al daai natuurlike suikers uit die tamaties te kook. Dit sal ook baie waterig wees so die langer kook sal help. Gooi nog steeds die paste by!


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