- 1 onion, cut into large chunks
- 1 28 ounce can of whole tomatoes
- 2.5 cups of vegetable broth, chicken broth, or chicken stock
- 1 tablespoon of crushed Calabrian chili peppers
- 2 tablespoons of tomato paste
- 1 large or 2 small garlic cloves
- 1/2 teaspoon fresh black pepper
- 1/2 teaspoon Dry Oregano
- 1 teaspoon Dry Parsley
- 2 tablespoons of butter
- 1 tablespoon extra virgin olive oil
- Kosher salt to taste (see step 4)
- Red pepper flakes for finishing (optional)
- In a medium/ large pot or saucepan, 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.
- Add the broth and canned tomatoes, bring the mixture to a boil, then reduce it to a simmer, covered (partially-vented), for 20 minutes.
- 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.
- Taste for salt. Notice, the recipe hasn't called for salting the soup until now. 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 1/2 teaspoon at a time until you think it's perfect.
- Spoon into bowls and finish with a sprinkle of red pepper flakes and fresh basil, if desired. Best enjoyed along melty grilled cheese sandwiches.
Keywords: spicy tomato soup, spicy tomato soup recipe