Get ready to spice up your soup game with our Spicy Tomato Soup. This recipe elevates the classic roasted tomato soup by infusing it with a tantalizing blend of smoky roasted tomatoes, red peppers, and a fiery kick of fresh chili peppers. It’s a culinary masterpiece that promises to delight both spice enthusiasts and soup lovers, delivering a symphony of flavors that will leave your taste buds craving more.
Ingredients:
- Tomatoes: Ripe and juicy, roasted for smoky richness.
- Red Bell Peppers: Roasted for sweetness and a hint of smokiness.
- Red Chili Peppers: Adds a spicy kick to the soup.
- Red Onion: Brings subtle sweetness and depth.
- Garlic Bulb: Roasted for mellow, nutty garlic flavor.
- Olive Oil: Infuses richness and helps with roasting.
- Fresh Basil: Adds aromatic freshness and brightness.
- Broth: Provides a savory base for the soup.
- Balsamic Vinegar: Adds depth and a hint of sweetness.
- Salt and Pepper: For seasoning and balance.
- Dried Oregano: Aromatic herb for flavor depth.
- Heavy Cream (optional): For a creamy, luxurious texture.
- Parmesan Cheese (optional): Adds a savory garnish.
Recipe Tips and FAQs:
Can I adjust the spiciness level?
Yes, you can definitely adjust the spiciness level of the Spicy Tomato Soup to suit your taste. The amount of fresh chili peppers you use will determine the level of spiciness. If you prefer a milder soup, use fewer chili peppers or remove the seeds and membranes from the peppers before adding them to the recipe. If you enjoy a fiery kick, you can use more chili peppers or choose spicier varieties. Feel free to customize it to your preferred level of heat.
Is the heavy cream necessary?
No, the heavy cream is not necessary for the Spicy Tomato Soup. It’s an optional ingredient that can be added if you want to make the soup creamier and richer in texture. If you prefer a lighter version of the soup, you can omit the heavy cream without compromising the overall flavor. The soup is delicious both with and without the addition of heavy cream, so it’s a matter of personal preference.
What can I serve with this Spicy Tomato Soup?
Spicy Tomato Soup pairs wonderfully with a warm slice of crusty bread or a classic grilled cheese sandwich. You can also opt for a fresh side salad, garlic bread, crostini, croutons, or a sprinkle of grated cheese for added flavor and crunch. Enhance each bowl with a touch of fresh basil leaves for a burst of herbal freshness. Choose from these options to create a delightful meal that suits your taste.
Is this Spicy Tomato Soup suitable for vegetarians and vegans?
While Spicy Tomato Soup naturally aligns with a vegetarian diet, achieving a vegan-friendly version is a breeze. You can effortlessly transition to a vegan rendition by replacing the cheese and heavy cream with plant-based alternatives or choosing to omit them altogether. It’s a flavorful, flexible choice for both dietary preferences.
How can I store leftover Spicy Tomato Soup?
Refrigerate any leftover Spicy Tomato Soup in an airtight container for up to 3-4 days or freeze it for longer storage.
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Spicy Tomato Soup
Ingredients
- 6-8 large ripe tomatoes
- 2 red bell peppers
- 1 whole garlic bulb top trimmed to expose cloves
- 1-2 fresh red chili peppers (adjust to your preferred level of spiciness)
- 1 small red onion peeled and halved
- 2 tbsp olive oil
- 1/4 cup fresh basil leaves
- 4 cups vegetable or chicken broth
- 1 tsp balsamic vinegar
- Salt and pepper to taste
- 1/2 tsp dried oregano
- 1/2 cup heavy cream (optional for a creamier version)
- Grated Parmesan cheese for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the whole tomatoes, whole red bell peppers, fresh chili peppers, halved red onion, and the garlic bulb with the top trimmed to expose the cloves on a baking sheet. Drizzle them with 1 tablespoon of olive oil and sprinkle with salt, pepper.6-8 large ripe tomatoes, 2 red bell peppers, 1 whole garlic bulb, 1-2 fresh red chili peppers, 1 small red onion, 2 tbsp olive oil, Salt and pepper to taste
- Roast all the vegetables, including the garlic bulb, in the preheated oven for about 30-40 minutes or until they start to char and become tender. Check on them periodically.
- Once the roasted vegetables are ready, remove them from the oven and let them cool slightly.
- Squeeze the roasted garlic from their cloves.
- Place all the roasted vegetables, including the roasted garlic, in a large pot. Add the fresh basil leaves, red pepper flakes, dried oregano, and pour in the vegetable or chicken broth.1/4 cup fresh basil leaves, 4 cups vegetable or chicken broth, 1/2 tsp dried oregano
- Use a hand blender to blend the soup directly in the pot until it reaches your desired consistency. Alternatively, you can transfer the mixture to a regular blender, cool it slightly, blend it, and then return it to the pot.
- Heat the soup over low heat, and stir in the balsamic vinegar. If you want a creamier soup, add the heavy cream at this point and stir until well combined.1 tsp balsamic vinegar, 1/2 cup heavy cream
- Taste the soup and adjust the seasoning with salt, pepper, and more balsamic vinegar if needed.
- Serve the spicy roasted tomato, red pepper, and basil soup hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.Grated Parmesan cheese for garnish
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
We made this and it paired great with our shredded mozzarella and aged english cheddar grilled cheese! The perfect soup to warm you up on a rainy fall day. We had a hot pepper Italian olive oil that we used in place of the chilis to give it that little kick, but I’ll make sure I don’t forget the chilis when I’m at the store next time!
So happy to hear you enjoyed the recipe Drew. I am sure the hot pepper Italian olive oil complimented the flavors of this soup perfectly! 🙂 Thank you for your feed back!