Spicy Tomato Soup Recipe [easy]

This spicy tomato soup recipe with Calabrian Chili Peppers is one of the best tomato soup recipes you'll find. That's because it's simple, delicious, has a slight kick, and comes together in just 30 minutes. There's really no better weekday lunch than this homemade tomato soup alongside a perfect grilled cheese sandwich.

This comfort food classic is a wonderful recipe to make all year long. Tomatoes scream summer. Soup screams winter. Put them together, and you have yourself an all-year dish that never gets old.

How to make this Spicy Tomato Soup Recipe

The basic process of making this spicy tomato soup is so simple. You just saute, then simmer, then blend. And the use of Calabrian Chili Peppers gives it a perfectly spicy flavorful taste. Check out more ways to use them here.

Ingredients:

You probably already have most of the ingredients in this simple tomato soup recipe in your pantry.

• An onion, cut into large chunks (any kind will work. I like using a mix of red and yellow onions)
• 28 ounce can of whole tomatoes (OR 2 pounds of fresh tomatoes only if they're peak season)
• Vegetable broth, chicken broth, or chicken stock
• Calabrian Chili Peppers
• Tomato paste
• 1 large or 2 small garlic cloves
• Fresh black pepper
• Dry Oregano
• Dry Parsley
• Butter
• Extra virgin olive oil
• Kosher salt to taste (see step 4)
• Red Pepper Flakes (optional)
• Fresh basil for finishing (optional)

See recipe card for exact amounts.

Instructions:

The process of making this easy tomato soup recipe is very similar to that of a basic tomato sauce. The only real difference is the addition of broth.

Step 1: In a large pot such as a 6 quart dutch oven, OR a medium/ large saucepan such as a 3-5qt All Clad, heat oil and butter over medium-high heat. Add the chopped onions and sauté them for about 3 minutes, until they begin to soften. Then add the parsley, oregano, black pepper, Calabrian chili peppers, and tomato pate. Sauté for 2 minutes longer until the mixture darkens and begins to stick to the bottom of the pot.

Step 2: Add the vegetable broth and canned tomatoes, bring the mixture to a boil, then reduce it to a simmer, covered (partially-vented), for 20 minutes.

Step 3: After 20 minutes, grate the fresh garlic directly into the soup using a microplane. Simmer for 3 minutes longer, then blend the soup with an immersion blender.

Step 4: Taste for salt at the end! Notice, the recipe hasn't called for salting the soup yet. That's because when making soup, you never know how salty the end product will be. Tomatoes and broths all have different salt contents. So add ½ teaspoon at a time until you think it's perfect.

Step 5: Spoon into bowls and finish with a sprinkle of red pepper flakes and fresh basil, if desired. Best enjoyed along melty grilled cheese sandwiches.

Substitutions:

• Calabrian Chili Peppers: I HIGHLY suggest buying a jar of thees to keep in the fridge. THey're just so tasty and versatile. But you can also use harissa, a teaspoon of red pepper flakes, or 2 dried chiles de arbol.
• Instead of vegetable or chicken broth, you can use a mixture of bouillon and water. This substitution works perfectly.
• Dry parsley and oregano: if you don't have these dried herbs specifically, you can use Italian Seasoning mix, which contains both of these herbs, plus a couple others
• If you don't have a hand blender, you can of course use a regular blender.

Variations:

• Make it creamy: If you're more interested in a spicy creamy tomato soup, you can add things like a splash of heavy cream, coconut milk, cashew cream, or even a ¼ cup of sour cream.
• Make it chunky: Add a small can of chopped tomatoes after blending the soup, or simply blend the soup just enough for it to still be a little chunky... It's a personal preference.
• Add some protein: Add a can of white beans such as cannelini, garbanzo, or butter beans to the finished soup.
• Fresh herbs: You can add things like parsley, basil, or cilantro to the finished product for an extra pop of freshness.

Storing Leftover Spicy Tomato Soup

Allow the hot soup to cool before placing the leftovers an airtight container. If you'll be eating it the next day or within a week, keep it in the refrigerator. Or you can put it in the freezer for about 2 months.

Spicy Tomato Soup Recipe

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