Rich Tomato Soup

Always a comforting classic, our blend enhances the flavour of this humble gorgeous soup. Taking you to a fiesta of flavour explosions. 

5' + 75' preparation & cooking time
4 serve
Advieh Ash spice


  • 1 large yellow onion, chopped (optional)
  • 1 red bell pepper (capsicum), deseeded and diced
  • 1 potato (100g), diced
  • 2 TBSP tomato paste
  • 4 cups vegetable or chicken broth
  • 2 carrots, chopped
  • 4 cloves garlic, minced
  • 1 tin of whole San Marzano tomatoes. They’re the best.
  • 3 tsp Advieh Ash by Camelēr Spice Co.
  • Salt, to taste


  • Drizzle of cream 
  • Toasted croutons
  • Shavings of parmesan cheese


    1. Preheat oven to 220°C/430°F . Place carrots and bell peppers on a baking tray with the garlic cloves. Drizzle with 2 tablespoons of oil, season with salt, and roast for about 25 minutes, or until soft and charred on the tops.
    2. While the vegetables are roasting, heat 1 tablespoon of oil in a medium-sized saucepan over medium-high heat. Add the onion, and potato, sprinkle a little salt; cook while occasionally stirring, until the onion is transparent and the potato begins to crisp on the outer edges (about 6-7 minutes). Stir the tomato paste through the potatoes and onion; pour in the stock; cover and bring to a boil.
    3. Reduce heat to low; simmer for about 15 minutes or until potato is just tender when tested with a fork.
    4. Pour the tinned tomatoes and their juice into a bowl and crush them with your hands. Add the crushed tomatoes and the roasted vegetables, and 2 tsp of the Advieh Ash spice blend to the saucepan, stir and Simmer for 30 minutes.
    5. Puree in batches and return to the saucepan. Add cream if desired. Taste and season with salt and add 1 more tsp of the Advieh Ash spice blend and continue to simmer for about 2 minutes. 

To Serve 

Sprinkle with shaved parmesan cheese, and serve with our BĀQA spiced and herby cheese toastie 

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