Bragómikil Tómatsúpa — Rich & Spiced Tomato Soup

🛒 Ingredients

• #Main Soup Base;
• 800 g ripe tomatoes — chopped, or 2 cans (400 g each) crushed tinned tomatoes
• 1 large onion — finely diced.. 2 garlic cloves — minced
• 1 red bell pepper — diced.. 2 tbsp tomato paste
• 400 ml vegetable stock.. 150 ml full-fat coconut milk — plus extra for swirling
• 2 tbsp olive oil.. 1 tsp maple syrup or sugar — to balance tomato acidity
• #Spices & Seasoning;
• 1 tsp ground cumin.. 1 tsp smoked paprika
• ½ tsp chilli powder — adjust for heat preference.. ½ tsp dried oregano
• ½ tsp dried oregano.. ¾ tsp salt — adjust to taste
• ½ tsp black pepper.. 1 tsp fresh lime or lemon juice — for brightness
• #Crispy Savoury Topping;
• 150 g vegan mince or crumbled firm tofu/tempeh
• 1 tsp soy sauce or tamari
• ½ tsp garlic powder.. 1 tsp olive oil — for frying
• #Fresh Garnish;
• Fresh coriander leaves — chopped
• Fresh green & red chilli — thinly sliced
• Spring onion — finely chopped
• Coconut yoghurt or coconut cream — for swirling

👩‍🍳 Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Sauté onion for 4 minutes until soft and translucent. Add garlic and bell pepper; cook 2 more minutes.

2. 2

   Stir in tomato paste, cumin, paprika, chilli powder, and oregano. Cook 1 minute until fragrant.

3. 3

   Add tomatoes, vegetable stock, and maple syrup. Bring to a gentle boil, then reduce heat to low. Cover and simmer 15 minutes.

4. 4

   While soup simmers: heat 1 tsp oil in a small pan. Fry vegan mince with soy sauce and garlic powder for 4–5 minutes until golden and crisp. Set aside.

5. 5

   Remove soup from heat. Stir in coconut milk and lime juice. Blend until perfectly smooth and creamy using an immersion blender. Taste and adjust salt, pepper, and acidity.

6. 6

   Reheat gently if needed. Ladle into bowls, then top generously with crispy mince, fresh coriander, chilli slices, spring onion, and a swirl of coconut cream. Serve hot 🍲🌶️✨