Peppery Tinned Tomato Soup with a Kick

Silky, velvety tomato comfort meets a bold kick of spice in this stunning soup. There's something deeply satisfying about a bowl of smooth tomato goodness, especially when it's infused with the warming heat of spice. This is the kind of soup that wraps around you like a cosy hug—but with a cheeky little sting that wakes up your taste buds and leaves you wanting more. Perfect for those moments when you need comfort food with a little attitude.

1. Heat a large pot over a medium heat and add a generous knob of butter. Once melted and foaming, add your sliced onion and let it cook gently for about 3 minutes until it starts to soften.
2. Add the sliced celery sticks to the pot and cook for a further 10 minutes, stirring occasionally, until both the onion and celery are lovely and tender.
3. Stir in the Spicy Disco Mix seasoning and cook for just one minute to let the aromatics bloom and release all their warmth into the pot.
4. Add the tomato purée and give everything a good stir, coating the vegetables beautifully in the rich tomato flavour.
5. Pour in the two cans of tinned chopped tomatoes along with the water (or stock, if you're using that for extra depth). Give it all a good stir to combine.
6. Bring the mixture to a gentle simmer and let it bubble away for about 20 minutes, allowing all the lovely flavours to meld together.
7. Using a hand blender, whizz the soup until it's smooth and silky. If you don't have a hand blender, carefully pour it into a food processor in batches and blend, then return to the pot.
8. Reduce the heat to low and pour in the milk and cream, stirring gently to combine. Let it warm through for a few minutes—don't let it boil.
9. Taste and season with salt and pepper to your liking. If you fancy it, finish with a sprinkle of Salty B*tch Kimchi Salt for an extra flavour kick.