Spicy Tomato Soup
This spicy tomato soup brings heat to a classic comfort food recipe! This flavorful recipe balances bright tomato flavors with a fiery twist.
I love making my creamy tomato soup and my high-,protein tomato soup, but I wanted to create a version of tomato soup that was bold and spicy. There are a few ways to add heat to tomato soup, but I like using Calabrian chili peppers.
What Are Calabrian Peppers?
Calabrian peppers are a type of chili pepper originating from the Calabria region in Southern Italy. These small, red chilies have a spicy and slightly sweet flavor. They are available in various forms, including whole dried chilies, crushed flakes, and chili paste. For this tomato soup recipe, I used Calabrian chili paste. Italian cuisine often uses these chilies to add heat and flavor to dishes like pasta, pizza, and sauces. It’s perfect for this soup recipe!
Where Can I Buy Calabrian Chili Paste?
I’ve had luck at larger grocery stores like Publix, Fresh Market, Wegmans, and Whole Foods. But you can also order them online from Amazon if you can’t find them in a nearby store. I like the Divina brand, which you can get on Amazon.
Ingredients and Substitutions
- Olive oil – Olive oil is used for sautéing the ingredients and adds a rich flavor to the dish. Be sure to use a high quality olive oil.
- Onion, Celery, & Carrots – The chopped vegetables add a sweet and savory base flavor to the soup and complement the heat from the Calabrian peppers.
- Calabrian peppers– Calabrian pepper chili paste provides the heat and a distinctive, slightly fruity flavor. You can find this spicy paste at most major grocery stores, but you can also order it online. I like the Divina brand, which you can get on Amazon. You can substitute the peppers for 2 teaspoons of crushed red pepper flakes if you can’t find Calabrian peppers.
- Tomato paste – Tomato paste contributes a concentrated tomato flavor and adds an umami flavor to the soup.
Garlic– A little garlic helps build flavor in the soup. I used fresh garlic but you can use one teaspoon of garlic powder, if necessary.
- Crushed tomatoes– I used peeled crushed tomatoes but diced tomatoes work fine, too.
- Vegetable broth– Use a flavorful vegetable broth for this recipe. I like to use Edward & Son’s “Not Chicken” broth or Better than Boullion vegetable soup base.
- Cream– I used cashew cream to balance the flavors and tame the heat just slightly. You can substitute the cashew cream for heavy cream or cream cheese.
How to Make Spicy Tomato Soup
Frequently Asked Questions
- What is cashew cream? This simple “cream” is made from cashews that are soaked, then blended with water to create a cream. It’s incredible how similar it tastes to dairy cream!
- Can I use dairy instead? Yep! I recommend using 1/4 cup of heavy cream or 2oz of cream cheese.
- Do I have to use cream? You really don’t, although you may want to add a pinch of sugar to help balance the acidity of the tomatoes.
- Is tomato soup healthy? Yes! It’s filled with vegetables and it’s a good source of fiber.
- How long will this soup last in the refrigerator? It should last 4-5 days. Allow the soup to come to room temperature, then store it in an airtight container in the fridge.
- What else can I do with Calabrian chilis? Use leftover chili paste to make my Calabrian chili pasta!
Tomato Soup Topping Ideas
If you want to add even more flavor to this soup, try one of these delicious toppings:
- Whole wheat croutons – These crispy homemade croutons are perfect for adding texture and flavor to your bowl of soup.
- Polenta croutons – These are a slightly sweeter and crunchier type of crouton. They’re also gluten-free!
- Fresh basil – Fresh basil adds a lovely flavor to this soup.
- Ricotta or Burrata cheese – If you want to add a little extra creaminess to your soup, add a dollop of ricotta or burrata on top.
This spicy tomato soup brings heat to a classic comfort food recipe! This flavorful recipe perfectly balances bright tomato flavors with a fiery twist.
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 large carrots, chopped
- 2 large celery stalks, chopped
- 1 tablespoon Calabrian chili paste
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1 28oz can crushed tomatoes
- 1/2 cup cashew cream (or 1/4 cup heavy cream or 2oz cream cheese)
- Salt to taste
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and cook for 8-10 minutes until the onion is translucent and the vegetables have softened slightly.
- Add the Calabrian chili pepper paste, tomato paste, and garlic and cook for 2 minutes.
- Add the vegetable broth and crushed tomatoes. Simmer for 20-25 minutes until the vegetables are tender.
- Add the cashew cream and stir until combined.
- Use an immersion blender to blend the soup to your desired consistency. If you don’t have an immersion blender, let the soup cool slightly, then carefully transfer to a blender. When blending, remove the center of the blender cap to allow steam to escape while blending.
- Transfer back to the pot then salt to taste, if needed. Garnish with additional Calabrian chili peppers or crushed red pepper flakes, if desired.
Keywords: spicy tomato soup