Traditional recipes

Spicy Tomato Soup recipe

Spicy Tomato Soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Tomato soup
  • Roasted tomato soup

I've changed vaious parts of this recipe over the last couple of years but this is my tastiest yet.

County Dublin, Ireland

63 people made this

IngredientsServes: 4

  • 1 large sweet chilli, halved and deseeded
  • 1 yellow pepper, halved and deseeded
  • 1 large onion, halved
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 chicken or vegetable stock cube
  • 1 handful of fresh basil
  • 2 tsp dried oregano
  • 1 tsp sugar
  • freshly ground pepper to taste
  • 1 tablespoon tomato puree
  • 1 tin of plum tomatoes in tomato juice
  • salt to taste

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 220 C / Gas mark 7.
  2. Place the chilli, pepper, onion and garlic onto a baking tray and drizzle a small bit of olive oil over the lot. Put into the oven and allow to roast for 20 to 25 minutes. (Some of the chilli edges may blacken but this improves the flavour.)
  3. While the vegetables are roasting, make up 1 pint of stock with the stock cube, and add to a heavy bottomed pot on a low heat. Add basil, oregano, sugar, pepper, tomato puree and tinned tomatoes. Stir well and leave to simmer.
  4. After 25 minutes, add the roasted vegetables and leave to simmer for a further 30 minutes.
  5. Take the mixture from the pot and put into a blender. Blend the contents until nice and smooth and return to the pot (you may have to do this in batches). Add salt to taste and eat with a lovely big chunk of bread.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

Used different ingredients.Used 2 medium sized red chillis instead of the large sweet one. Bit more kick and went down really well around the bonfire on November 5th. And also left out the oregano-12 Dec 2009

Used different ingredients.I swapped the yellow pepper for sweet red romano pepper and used slightly hotter chillis. I also added a little cream and a generous glug of worcestershire sauce, lovely!-28 Oct 2010

My first recipe I used from this site and it proved to be a success and quite delicious. A good foundation also to alter a few ingredients on the second go-21 Mar 2013

Spicy Tomato Vegetable Soup

This is a delicious spicy soup with a southwestern flair. It is filling but still morish. Serve with a dab of sour cream, some chopped fresh coriander, and some nice tortilla chips on the side: you may even want to crumble a few chips into the soup bowl.

The recipe is from the University of Georgia Extension Service. It comes on the DVD that can be ordered to accompany the book “So Easy to Preserve.”

It is based on the USDA’s Your Choice Soup recipe, and shows just how flexible that recipe is. To recap, the secret to that recipe is:

  • use only ingredients which have a separate, recommended processing time on their own
  • fill jars only half-way with solids.

Though the jars may seem practically empty when you half fill the jars, the corn will swell a great deal during the processing and you will see why they say “half way.”

How spicy you want to take it is down to you.

Recipe Summary

  • 1 tablespoon olive oil
  • 1 medium red onion (about 8 ounces), chopped into 1/2-inch dice
  • 1 medium clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup cilantro stems, cut into 1/2-inch lengths
  • 1/2 jalapeno pepper, seeded and finely diced
  • 1 can (28 ounces) plum tomatoes
  • 1 tablespoon fresh lime juice
  • 1/4 cup sour cream

Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5 to 7 minutes. Add salt, pepper, cilantro stems, and jalapeno.

Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.

The first Cajun tomato soup that came up in search for me was this one from Food Coma. It sounds good, and the ingredient list is short which means you get soup Very Quickly.

My version of spicy tomato soup has a few more ingredients (shocking, right?) but does pay tribute to The Trinity of Cajun and Creole cuisine: onions, celery and bell pepper. Either way: soup! Yay!

For the vegetable stock

  • 1 tablespoon olive oil
  • 1 cup finely diced white or yellow onion
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced mushroom
  • 1 leek, white part only, halved and sliced thinly
  • 3 cloves garlic, chopped
  • 1 quart water
  • 10 black peppercorns
  • 1 dried bay leaf
  • 10 sprigs flat-leaf parsley
  • 5 sprigs thyme

For the harissa

  • 1 red bell pepper
  • 3 tablespoons olive oil
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 2 teaspoons crushed red pepper flakes
  • 1 white or yellow onion, sliced thinly
  • 3 cloves garlic, chopped
  • 1 cup chopped tomatoes*
  • 1 teaspoon cayenne
  • Sea salt and freshly ground black pepper, to taste

For the soup

  • 1 cup farro
  • One 28-ounce can fire-roasted crushed tomatoes
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped flat-leaf parsley, for garnish

Simple Slow Cooked Spicy Tomato Soup Recipe

I’ve recently been given some homegrown tomatoes. For which I am exceedingly grateful.

There were too many to eat with salad, they’d potentially go to waste, so the choice was chutney or soup. As I’ve been promised some more soon I went with soup. It’s a little too early for Christmas chutney and I want to post an updated version here as part of my Simple Christmas series.

I’ve slow cooked tomatoes into a simply smouldering soup before which was super tasty.

This recipe is much simpler and packs a punch. It’s not called spicy on a whim!

Simple Slow Cooked Spicy Tomato Soup – Serves 4-6 depending on portion size.

(you can halve quantities if using a smaller pot)

Large slow cooker (crockpot)

1kg (2lb) tomatoes – chopped roughly (no need to skin or de-seed)

2 carrots – topped/tailed and diced (no need to peel just scrub clean)

2 onions – peeled and chopped

750ml-1ltr (up to 1¾ pints) of vegetable stock

5ml (one teaspoon) dried chilli flakes

Salt and black pepper to season


Roughly chop the tomatoes.

Top and tail the carrots. There is no need to peel – just scrub clean. Dice thinly.

Assemble 5ml of dried chilli flakes, the crushed garlic, and the salt/pepper.

Add everything to the crockpot and mix thoroughly.

Pour in the vegetable stock. Between 750ml and 1 litre is about right depending on how thick the soup is required.

Slow cook for 4 hours on high or 8 on low. Leave to cool and then blend.

Refrigerate for up to 48 hours or freeze for up to one month.

*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.

** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practice makes perfect!

Spicy Tomato Soup

In a large pot over medium- high heat, add 2 tablespoons olive oil and Vidalia onions, celery and fresno chilies, let cook until tender, then add in tomato paste, cook for 2 minutes. Add tomatoes, and chicken broth, let simmer for 8-10 minutes. Add the toasted country bread, then use an immersion blender to blend until smooth. Add a tablespoon of heavy cream. Stir fresh chopped parsley, celery leaves and tarragon. Garnish with a dollop of greek yogurt.

In a large pot over medium-high heat, add 2 tablespoons olive oil, Vidalia onions, celery and fresno chilies. Let cook until tender, then add in tomato paste and cook for 2 minutes.

Add tomatoes and chicken broth, let simmer for 8-10 minutes. Add the toasted country bread, then use an immersion blender to blend until smooth.

Add a tablespoon of heavy cream. Stir fresh chopped parsley, celery leaves and tarragon. Garnish with a dollop of greek yogurt, and some crisp crumbled bacon if you’re feeling naughty.


5. Mix all together 20 seconds, speed 9 - be careful to increase speed gradually so that the hot mixture does not shoot out the top!

6. Serve topped with the natural yoghurt, and some fresh herbs of your choice (I like parsley for extra freshness)

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Serve topped with the natural yoghurt, and some fresh herbs of your choice (I like parsley for extra freshness)

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe Summary

  • 14 ounces (1 can) diced tomatoes in juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small fresh or dried red chile pepper, seeds removed for less heat
  • 1 carrot, peeled and thinly sliced
  • 1 1/2 cups plain soy milk
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper, to taste
  • Parsley leaves, for garnish

Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.

In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice puree until smooth.

Transfer to a medium saucepan bring to a boil over medium heat. Reduce to a simmer cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.

Spicy Tomato and Shrimp Soup

  • dairy-free
  • fish-free
  • peanut-free
  • alcohol-free
  • pork-free
  • sugar-conscious
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 246
  • Fat 6.2 g (9.5%)
  • Saturated 1.2 g (6.1%)
  • Carbs 27.9 g (9.3%)
  • Fiber 1.8 g (7.4%)
  • Sugars 2.8 g
  • Protein 20.6 g (41.2%)
  • Sodium 621.5 mg (25.9%)


Freshly ground black pepper

red pepper flakes, plus more as needed

uncooked peeled and deveined medium shrimp

loosely packed fresh basil leaves


Heat the oil in a 5-quart or larger Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and sauté until translucent and softened, about 5 minutes. Add the garlic and pepper flakes and sauté until fragrant, about 1 minute more.

Add the tomato paste and sauté until the paste has deepened in color, about 2 minutes. Stir in the chicken broth. Bring to a boil, then reduce the heat to low to simmer uncovered for 10 minutes.

Add the pasta and continue to simmer until it's al dente, about 10 minutes or according to package instructions. Taste and season the soup with salt, pepper, and red pepper flakes as needed.

Stir in the shrimp and simmer until they are pink and opaque, 3 to 4 minutes. Thinly slice the basil and serve the soup immediately, as it does not keep well, with basil sprinkled over each bowl.

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food. She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

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