Warming Spicy Tomato soup: High Blean B&B Bainbridge, Askrigg.

I like piquancy in my food, so adding a bit of spice to a tomato soup is a must for me. If you are not keen on the spicy addition just omit the chilli.


  • Four or five tomatoes.
  • One onion.
  • Good wedge of butter. [A wedge is about twice the size of a knob].
  • One pint of chicken stock.
  • One potato.
  • One green chilli.
  • Squeeze of tomato purée.
  • Salt & Pepper to season.

Start by slicing the potato into fine slices and place these in a pan with the chicken stock and bring to the boil then simmer for 15 minutes.

While the potato is boiling melt a good wedge of butter in a frying pan that can be placed in the oven. Chop the onion into fine slices and cut up the chilli into small pieces. It is best to take out most of the chilli seeds to avoid making the soup too fiery. Fry the onions and chilli until soft but not too coloured.

Tomatoes in a pan at High Blean B&B Bainbridge, Askrigg

Fiery tomatoes.

Next add the tomatoes, which have been chopped, skin, seeds and all. Bring this to the boil and then put into a hot oven for 15 minutes to colour the tomatoes.


Tomato soup being made at High Blean B&B Bainbridge, Askrigg

Nearly soup.





Now mix the tomatoes into the pan of chicken stock and potato and stir. Next blitz with a food processor of some sort, to form a smooth soup. At this point you can add cream if you wish. Season to taste and it is ready to serve. Ideal with no knead or sour dough bread.

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