Spicy Tomato Soup! A handful of ingredients are all you need for a warming bowl of comfort food! This satisfying soup has just enough spice to heat you up on a cold day.
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Is there anything better than a bowl of piping hot soup on a cold day? Maybe a bowl of spicy, piping hot soup?
This simple, easy-to-make Spicy Tomato Soup is sure to hit the spot whether you're trying to warm up from the chilly weather or soothe a winter cold. Made with just a handful of ingredients, it's easy to toss together for a quick lunch or dinner.
Served with a grilled cheese sandwich or a hunk of crusty bread, this soup is the ultimate cold weather meal. Make sure to check out the Variations section below for more delicious versions!
Soups, Stews & Chili
- Grape tomatoes or cherry tomatoes
- Olive oil
- Sea salt
- Red pepper flakes
- Vegetable broth or chicken broth
- Cloves of garlic
- Basil leaves
Start by preheating your oven to 400°F. Toss grape or cherry tomatoes and smashed garlic cloves with olive oil to coat, then sprinkle them liberally with salt.
Place the tomatoes in the oven and let them bake for 25-30 minutes until they burst and blister, releasing their juices. Once done, take them out and let them cool slightly.
For the next step, transfer the roasted tomatoes along with their flavorful juices into a blender (or into a pot if you want to use an an immersion blender) Add broth and blend until you reach your desired consistency.
Move the blended soup into a saucepan over medium heat. Add fresh basil leaves to infuse the soup. (Alternatively, you can blend it with the other ingredients, but it will change the color of the soup.) Allow it to simmer for 10-15 minutes.
Remove the wilted basil leaves if desired. (Or blend the basil directly into the soup using your immersion blender right in the pot for added convenience.)
Serve this spicy tomato soup piping hot, accompanied by your choice of croutons, crackers, or a heavenly hot grilled cheese!
Absolutely! You can control the spice level by adjusting the amount of red pepper flakes or chili used in the recipe. Start with a smaller quantity and add more to suit your taste. You can also use cayenne in place of red pepper flakes for a different kind of heat!
Yes, canned tomatoes can be used as a convenient alternative. Opt for whole or diced canned tomatoes and adjust the seasoning accordingly.
Yes, this soup freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
Yes, you can prepare the soup 2-3 days in advance. Store it in the refrigerator in an airtight container and reheat it when ready to serve.
Variations & Substitutions
Try these variations!
- Roasted Red Pepper and Tomato Soup: Blend in jarred roasted red peppers for added flavor. Sprinkle in touch of smoked paprika for an extra depth of flavor.
- Creamy Tomato Soup: Add ½ cup of heavy cream or half and half to the soup for a bisque-lique version.
- Creamy Coconut Curry Tomato Soup: Incorporate coconut milk into the soup while blending for a creamy and luxurious texture. Enhance the flavor profile with curry powder, ginger.
- Tomato and Tortellini Soup: Incorporate cheese tortellini into the spicy tomato soup for a heartier dish. Add Italian herbs such as oregano, thyme, and a touch of balsamic vinegar for a Mediterranean flair. Top with freshly grated Parmesan cheese.
- Fire-Roasted Tomato and Chipotle Soup: Use fire-roasted tomatoes and chipotle peppers in adobo sauce for a smoky and intense flavor. Adjust the heat by adding more or less chipotle. (A little goes a long way!) Garnish with a dollop of sour cream or Greek yogurt to balance the heat.
Spicy Tomato Soup
- 1 pound cherry tomatoes or grape tomatoes
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon red pepper flakes
- ½ cup vegetable broth or chicken broth
- 2 cloves of garlic smashed
- ¼ cup basil leaves
- Preheat the oven to 400°F. Toss the whole tomatoes and smashed garlic cloves with about a tablespoon of olive oil, then season liberally with salt.
- Bake for 25-30 minutes until the tomatoes start to burst and blister in parts. Remove from oven and cool slightly.
- Pour the tomatoes & their juices into the blender; blend to desired consistency.
- Pour the blended soup into a saucepan over medium heat. Add basil leaves. Bring up to a simmer and cook for about 10-15 minutes.
- Remove wilted basil leaves (or blend the basil into the soup directly in the pot with an immersion blender).
- Serve hot with croutons, crackers or a hot grilled cheese.