Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and co-author of The Camper Van Cookbook and Camper Van Coast.

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Tomato soup with whipped dukkah goats’ cheese

  • Serves 4-6
  • Prep 20 mins
  • Total time 45 mins, plus chilling if you’re serving the soup cold
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Tomato soup with whipped dukkah goats’ cheese

step by step

  • 1In a large pan, cook the onion and celery in the olive oil over a lowish heat for 15 minutes, or until softened.
  • 2Add the chopped tomatoes, sugar and the hot stock and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes.
  • Serve this soup warm or chilled. Dukkah is a nutty spice mix and makes a delicious topping mixed with soft goats’ cheese
  • 3Meanwhile, in a small pan, separately toast the sesame seeds, coriander seeds and nuts. The sesame seeds and nuts are ready when they’re golden; the coriander seeds will take about 30 seconds – until they smell fragrant. Leave to cool for a few minutes, then crush the coriander seeds using a pestle and mortar and mix with the sesame seeds. Finely chop the toasted hazelnuts.
  • 4Tip the goats’ cheese into a bowl and whisk it for a few minutes with an electric whisk, then fold in the toasted seeds and half the hazelnuts.
  • 5Whiz the tomato soup in a food processor or blender until smooth, then return it to the pan, season to taste and warm it through. Or, if you are serving the soup cold, cool it before chilling thoroughly.
  • 6Serve in glasses or bowls with a spoonful of whipped dukkah goats’ cheese added to each. Finish with a sprinkling of the reserved hazelnuts.
  • If you would like this to be a gluten-free recipe, please ensure your vegetable stock is guaranteed gluten-free.
  • Recipe photograph by Karen Thomas

Get ahead

Make the soup up to 3 days ahead. It freezes well, too.

You will need

  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 2 tbsp olive oil
  • 1kg tomatoes, skinned and chopped
  • 1 tsp sugar
  • 500ml hot vegetable stock

For the dukkah goats’ cheese:

  • 2 tsp sesame seeds
  • 1 tsp coriander seeds
  • 25g blanched hazelnuts (or almonds)
  • 150g mild soft goats’ cheese
Buy Ingredients

+ Nutritional Information