Description
This spicy tomato soup brings heat to a classic comfort food recipe! This flavorful recipe perfectly balances bright tomato flavors with a fiery twist.
Ingredients
Units
Scale
- 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
Instructions
- 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.