Spicy Tomato Soup

Spicy tomato soup is one of my favorite soups to eat on those cold, rainy, or just plain gloomy days. This soup is one of my favorites not only because it's delicious, but because it's super cozy and easy to make. It's made with the simplest ingredients; tomato, garlic, broth, cayenne pepper, parsley, and onion. During soup season this soup is always on rotation with a side of grilled cheese, my favorite!

What I love about this soup:

• No butter or heavy cream added makes this healthier with less fat
• Cayenne pepper gives it that extra spicy kick
• Simple ingredients and easy to make
• Taste even better the next day
• Grilled cheese + tomato soup is the best combo ever!

Cayenne Pepper:

I enjoy spicy foods and a lot of the time I'm looking for that extra spice in my meals (I add this salsa to a lot of my meals). So, the added cayenne pepper in this soup gives it that extra kick that I really like. If you are like me and like a bit of spice then add a ¼ teaspoon of cayenne pepper or start with ⅛ of a teaspoon if you'd prefer it a bit more milder taste.

Ingredients you will need:

• whole peeled canned tomatoes - the base of this soup
• cayenne pepper- a little bit of cayenne pepper is all you need to add some heat
• chicken broth-I like using unsalted to control the salt added, but low sodium is another alternative
• fresh parsley to add some freshness
• seasoning (black pepper, salt, sugar)
• sugar to neutralize the tomato acidity
• fresh garlic to infuse the soup with its glorious aroma
• onion to add some flavor
• olive oil is perfect to sautéing the onions and garlic
• optional toppings - chopped fresh parsley, fresh grated parmesan and dairy free milk or half and half to add some creaminess

Step-by-step instructions

Start by adding olive olive in a medium saucepan and sauté the onion until translucent, for about five minutes. Add in garlic until fragrant about a minute. Then add the remaining ingredients, tomato, parsley, pepper, sugar, broth, salt and cayenne pepper and combined. With a potato masher mash tomatoes.

Bring soup to a boil and simmer for about 15 minutes. To puree the soup you can use either a immersion blender which would be the easiest or you can use a blender or a food processor (affiliate link) If using a blender or food processor make sure the soup has cool down for a few minutes before transferring in batches into a blender or food processor - you don't want hot soup splattering all over. Then you can bring back to the pot and simmer on low heat for a few minutes before serving.

If you prefer after blending you can add ½ cup of half and half or light cream and ⅓ cup of freshly grated parmesan to saucepan and combine for a more creamy rich consistency.

Favorite ways to eat spicy tomato soup recipe:

• Dipping grilled cheese into it!
• With rice to add extra texture and make it more filling
• With crackers or sourdough bread

Substitutions & Variations

Instead of olive oil you can use one tablespoon of butter. If cayenne pepper is too spicy you can swap in red pepper flakes. For broth you can use any broth of choice, but I normally use chicken broth.

To make a rich and creamy spicy tomato soup just add ½ cup of half and half, dairy free milk or light cream and a ⅓ cup of freshly grated parmesan after the soup has been blended to a smooth consistency.

SPICY LEVEL VARIATIONS:

Mild flavor: add in ⅛ teaspoon of cayenne pepper
Spicy – Add about ¼ teaspoon of cayenne pepper

Storage tips

You can store this soup in an airtight container in the refrigerator up to four days and can be frozen up to four months.

Looking for more spicy recipes? Try some of my favorites.

• Spicy Mexican Red Salsa
• Roasted Tomatillo Salsa
• Easy Restaurant Style Salsa