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.
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