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Bowl of spicy tomato soup with omelette strips and spring onion.

Spicy Tomato Soup

A spicy spin on a Dutch takeout classic: sweet tomato soup with omelette strips. Don't let the ingredient count intimidate you, as this spicy tomato soup is ready in 30 minutes!
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine Dutch
Servings 6

Equipment

  • 1 soup pot
  • 1 immersion blender

Ingredients
  

For the omelette strips

  • 2 eggs

For the spicy tomato soup

  • 1 tbsp neutral cooking oil
  • 2 onions chopped
  • 2 cloves garlic minced
  • 1 can tomato purée 15 oz/425 g
  • 1 fresh tomato chopped
  • 5 cups chicken stock or veggie stock
  • 6.5 tbsp applesauce
  • 2 tbsp sweet chili sauce
  • 1 tbsp sambal I used sambal badjak. Use less if yours is very spicy. See notes for sub.
  • 1 tbsp kecap manis see notes for sub.
  • 1 tbsp rice wine vinegar or white vinegar
  • 1/2 tsp ginger powder
  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1 tbsp white sugar or honey, palm sugar, etc.
  • 1 cup vermicelli or your favorite soup noodles
  • 2 spring onions sliced
  • salt & pepper to taste

Instructions
 

  • Heat the soup pot with some cooking oil on medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
  • Add tomato purée, tomato, stock, applesauce, sweet chili sauce, sambal, kecap, rice wine vinegar and ginger powder. Give everything a good stir and let simmer for 10 minutes.
  • In the meantime, preheat a frying pan with some cooking oil on medium heat. Crack the eggs in a bowl, add some salt and pepper and beat with a fork until they're even in color.
  • Pour the eggs into the pan to make the omelette. Once the bottom has set well, flip to cook the other side. Take the omelette out of the pan and slice it into thin strips.
  • Return to your soup: use the immersion blender to blend until smooth. If you like no bits whatsoever in your soup, strain afterwards to remove any tomato or chili seeds.
  • Combine the tbsp of cornstarch and 2 tbsp of water in a small bowl and mix well to create a cornstarch slurry. Add the slurry to the soup.
  • Add the vermicelli. Let simmer for 5 minutes, until the vermicelli has cooked and the soup has thickened.
  • In the meantime, give the soup a taste. Tomato sweetness varies, and if you're not getting a distinct sweet flavor at this point, you can now add the tbsp of sugar (or more if desired). Stir and taste again. Done!
  • Ladle the soup into bowls and top with sliced spring onion and omelette strips. Enjoy!

Notes

1. If you like a soup with plenty of filling, you can add some shredded cooked chicken. Garlicky croutons should also work well, as will mung bean sprouts.
2. Can't find kecap manis (sweet kecap)? That's OK. You can use 2 tsp honey (or maple syrup, agave syrup... whatever you prefer) + 1 tsp soy sauce (or coconut aminos) instead.
3. Can't find sambal? Try nam prik pao (Thai chili paste), sriracha or gochujang. In a pinch, red pepper flakes or cayenne powder will also give heat.
4. Want more fire? Add some red pepper flakes to the egg mixture for spicy omelette strips.
5. If you have it on hand, feel free to add 1/2 tsp lemongrass powder.
Keyword Intermediate, Tomato