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Immerse your taste buds in the fiery embrace of Spicy Tomato Soup. This easy-to-make soup is a tantalizing dance of rich, ripe tomatoes, expertly blended with a symphony of aromatic spices. It’s the perfect balance between heat and comfort, all in a single spoonful.
Just as with Pumpkin Tomato Soup, this version incorporates a subtle tweak to elevate the traditional recipe even further. It’s best served with Garlic Bread Grilled Cheese.
Why You’ll Love This Recipe
Spicy tomato soup is best served with this Garlic Bread Grilled Cheese, but the reasons to make it don’t stop there.
- Made with fresh ingredients. Enjoy the sensational blend of fresh tomatoes, aromatic yellow onion, and minced garlic transformed into a bold and comforting spicy tomato soup. Each spoonful offers a burst of flavor that’s sure to delight your palate and warm your heart.
- Quickly prepared. In under 30 minutes, you’ll have a delightful spicy tomato soup ready to be enjoyed – a perfect blend of fresh ingredients, bold flavors, and comforting warmth.
- Comforting warmth with a twist. This soup offers the best of both worlds – the familiar comfort of a classic tomato soup and an exciting twist of spiciness. The heat gently warms you from the inside out, providing a cozy embrace that’s perfect for both chilly evenings and moments when you crave a comforting yet exhilarating meal.
Ingredients Needed
- Tomatoes – You can use either Roma or plum tomatoes in the recipe for the spicy tomato soup. Both varieties, known for their dense flesh and intense flavor, are excellent choices to create a delicious and hearty soup.
- Red Curry Paste – This recipe is elevated with red curry paste. This paste adds a layer of complex and vibrant flavors, infusing the soup with a delightful hint of spiciness and aromatic spices.
- Coconut Milk – This recipe swaps traditional cream for creamy coconut milk. This plant-based alternative imparts a luscious and rich texture, ensuring a velvety consistency while keeping it vegan-friendly.
- Vegetable Broth – Vegetable broth forms the base of the soup, providing a savory and aromatic backdrop that complements the spicy tomato and other ingredients, resulting in a well-balanced and delicious soup. You can also use chicken or bone broth.
How to Make Spicy Tomato Soup with Fresh Tomatoes
- Prep. Roughly dice the onions, mince the garlic, and wash and chop the tomatoes.
- Sauté. Add a large pot to the stove and set it over medium-high heat. Pour in the olive oil and let it warm before adding the onions. Sauté the onions for 5 minutes until they become soft. Mix in the garlic and continue to sauté for 1 more minute.
- Bloom the spices. Place the red curry paste, smoked paprika, cumin, and red pepper flakes into the pot and toss with the other ingredients. Allow it to cook for 1 minute.
- Add the remaining ingredients. Pour in the vegetable broth, 1/2 the can of coconut milk, chopped tomatoes, and fresh basil. Season with salt and pepper. Bring the mixture to a boil and reduce the heat to love. Cover and let it simmer for 20 minutes.
- Blend. Transfer the soup to a blender and blend it until it’s smooth. Return it to the pot or pour it directly into your bowl. Top it off with some additional coconut milk drizzled on top.
Frequently Asked Questions
Can I use canned tomatoes for this recipe?
Yes, canned tomatoes can be used if fresh ones aren’t available. Opt for whole peeled or diced tomatoes to ensure the best flavor and texture.
How long will tomato soup keep in the fridge?
Tomato soup will typically stay fresh in the fridge for about 3 to 4 days when stored in an airtight container. It’s advisable to refrigerate the soup promptly after it has cooled down to room temperature to maintain its flavor and quality. If you anticipate not consuming the soup within this timeframe, consider freezing it for longer storage.
What are some recommended toppings for this soup?
Garnish your spicy tomato soup with chopped fresh basil, grated Parmesan cheese, a drizzle of olive oil, or a dollop of yogurt for added flair. For this soup, I drizzled some of the remaining coconut milk on top.
How can I adjust the spice level to my preference?
Adjusting the spice level is easy; add more or less red pepper flakes or other spices during cooking, and taste as you go until it suits your palate.
Recipe Notes and Tips
- Tomato Selection: Opt for ripe, flavorful tomatoes for the best taste. Roma or plum tomatoes are excellent choices due to their meaty texture and intense flavor.
- Toppings: Garnish with fresh herbs like basil, parsley, or cilantro for a burst of freshness. Grated Parmesan, croutons, or a drizzle of olive oil or the remaining coconut milk also enhance the overall experience.
- Storage: Refrigerate leftover soup within 2 hours of cooking. Store in an airtight container to maintain flavor and prevent contamination. It can be reheated on the stovetop or in the microwave.
- Freezing: If you want to store soup for an extended period, freeze it. Leave some space in the container for expansion during freezing. Thaw in the fridge before reheating.
More Soup Recipes
Spicy Tomato Soup Recipe
Immerse your taste buds in the fiery embrace of Spicy Tomato Soup. This easy-to-make soup is a tantalizing dance of rich, ripe tomatoes, expertly blended with a symphony of aromatic spices. It's the perfect balance between heat and comfort, all in a single spoonful.
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Servings: 6 Servings
Calories: 126kcal
Equipment
- Large Pot
- Chefs Knife
Ingredients
- 1 large Yellow Onion
- 4 Garlic Cloves minced
- 3 tablespoons Olive Oil
- 1 tablespoon Red Curry Paste
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin
- 1/8 teaspoon Red Pepper Flakes
- 3 lbs Roma Tomatoes or plum tomatoes
- 2½ cups Vegetable Broth
- 1 13.5 ounce can Coconut Milk
- 2 teaspoons Salt
- 1 teaspoon Ground Black Pepper
Instructions
- Prep. Roughly dice the onions, mince the garlic, and wash and chop the tomatoes.
- Sauté. Add a large pot to the stove and set it over medium-high heat. Pour in the olive oil and let it warm before adding the onions. Sauté the onions for 5 minutes until they become soft. Mix in the garlic and continue to sauté for 1 more minute.
- Bloom the spices. Place the red curry paste, smoked paprika, cumin, and red pepper flakes into the pot and toss with the other ingredients. Allow it to cook for 1 minute.
- Add the remaining ingredients. Pour in the vegetable broth, 1/2 the can of coconut milk, chopped tomatoes, and fresh basil. Season with salt and pepper. Bring the mixture to a boil and reduce the heat to love. Cover and let it simmer for 20 minutes.
- Blend. Transfer the soup to a blender and blend it until it's smooth. Return it to the pot or pour it directly into your bowl. Top it off with some additional coconut milk drizzled on top.
Nutrition
Serving: 1cup | Calories: 126kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1181mg | Potassium: 598mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2673IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 1mg
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