Best Spicy Tomato Soup Recipes

SPICY TOMATO AND LENTIL SOUP

Steps:

• Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
• When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

SPICY TOMATO SOUP

Steps:

• Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
• Cook onion, garlic, chile, and ginger in oil in a 4- to 5-quart heavy nonreactive pot over moderate heat, stirring frequently, until onion is softened, about 8 minutes. Add cumin and cook, stirring, 1 minute. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer, uncovered, stirring occasionally, 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids). Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
• Stir in sugar and salt to taste. Reheat in cleaned saucepan if necessary.

SPICY FRESH TOMATO SOUP

Steps:

• Heat oil in a large stockpot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic; cook and stir until fragrant but not brown, about 2 minutes. Add tomatoes, wine, water, basil, tomato paste, sugar, pepper flakes, oregano, salt, and pepper. Cover, bring to a simmer, and cook, stirring occasionally, for 45 minutes.
• Remove from the heat and puree soup with an immersion blender until smooth, or blend in batches in a blender. Return to the heat, stir in Parmesan cheese, and cook until heated through, about 3 minutes more. Serve immediately.

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP

Steps:

• Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
• Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
• Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.

SPICY CHICKEN TOMATO SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.

SPICY TOMATO SOUP

Steps:

• Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
• Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
• Remove bay leaves and serve with cream if desired.

SPICY TOMATO CABBAGE SOUP

Steps:

• Heat oil in a stockpot over medium heat. Add cabbage and onion. Cover and cook, stirring occasionally to keep from burning, until onions are translucent and cabbage is tender, about 35 minutes.
• Add water, tomato soup, potatoes, garlic, beef bouillon, cayenne pepper, hot sauce, and salt. Cover and simmer until potatoes are tender, about 25 minutes.

SPICY SAUSAGE, BEAN / LENTIL, AND TOMATO SOUP

Steps:

• Heat 2 tsp. olive oil, add chopped onion and celery and saute until it's just starting to brown, about 5 minutes. Add minced garlic and saute 1 minute more, then add red pepper flakes, dried thyme, dried oregano, and ground fennel seed and saute 1 minute more. Cook beans / lentils separately with combo of water and chicken broth. When tender add onions. Add the rest of the chicken stock, diced tomatoes and juice, and bay leaves to the soup pot. Heat soup until it's barely boiling, then reduce heat. Add 2 tsp. more olive oil to pan that had onions, squeeze turkey sausage out of casings and saute until the sausage is nicely browned, breaking it apart with a metal turner as it cooks. (You may need a bit more olive oil if you don't use a non-stick pan.) Add browned sausage to soup pot, then deglaze the pan with 2 cups of the chicken stock, scraping the browned sausage bits off the bottom of the pan, and add that to soup pot. When lentils are soft, remove about 1/3 of soup mixture and use an immersion blender, food processor, or blender to puree the mixture until it's very smooth, about 2 minutes. (Be very careful with the hot soup if you use a food processor or blender.) Taste soup, season to taste with salt and fresh ground black pepper, and serve hot, garnished with chopped parsley if desired. This soup freezes well, so you might want to make a double batch and freeze some for lunches to take to work.

HOT 'N' SPICY ROASTED RED PEPPER & TOMATO SOUP

Steps:

• Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

HEARTY SPICY TOMATO VEGETABLE SOUP

Steps:

• Wash and drain pinto beans.
• Peel and cut carrots into inch long pieces.
• Mince garlic, dice leek and onion.
• Saute leek, onion and garlic in the olive oil. When the leeks and onion become soft, add the carrots and beans, saute for about five minutes. Add the spices and salt. Then add the beans and the strained tomatoes. Mix well for about a minute, then add the broth and the water. Bring to boil.
• Simmer the soup for about 20 minutes or until the vegetables are cooked.
• Dice the tomato and the tofu. Add to the soup and simmer for about 5-10 minute.
• Take the soup of the heat. Add the lemon juice. Garnish with few sprigs of fresh cilantro. Serve hot and enjoy!

SPICY COUSCOUS & TOMATO SOUP

Steps:

• In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until flavors are blended., Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SPICY PEPPER & TOMATO SOUP WITH CUCUMBER YOGURT

Steps:

• Heat the oil in a large saucepan. Tip in the onions, carrot and peppers. Cook gently for 15 mins, to soften. Add the garlic and chilli, and cook for a few mins more. Pour over the chopped tomatoes and 800ml of the stock. Bring to the boil and simmer for 10-15 mins until the veg is completely tender.
• Meanwhile, mix the yogurt, cucumber and mint in a bowl, and season.
• Blitz the soup with a hand blender until smooth, using the extra stock to thin if it has become too thick. Heat through, season and spoon into bowls. Serve with a dollop of the yogurt mixture on top and a drizzle of olive oil.

JAMIE OLIVER'S SPICY TOMATO SOUP

Steps:

• Put the onion, garlic, carrot and cilantro stalks into a large pot with the olive oil. Cover and cook gently for 10 mins, stirring regularly to prevent colouring.
• Meanwhile, drop the tomatoes into boiling water for a minute or two. Take them out, run them under the cold tap, then pinch the skins off, discard, and roughly chop the flesh. Add to the pan with broth and pasta sauce. Simmer for another 20 mins with the lid on.
• Whiz your soup in a blender, then pour it back in the pan and season well. Serve with a sprinkling of cilantroleaves and a few chopped chili peppers if you dare!

SPICY TOMATO SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onions and red pepper flakes and cook, stirring occasionally, until the onions are translucent and very tender, about 10 minutes.
• Stir in the tomatoes and their juices, plus the water, and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors have melded, about 30 minutes. (If you're in a hurry, you can skip the simmer time -- just add a bit less water.)
• Add the basil, season with salt and pepper, remove from the heat, and let cool briefly, about 5 minutes.
• Set a fine-mesh strainer over a large, heatproof bowl.
• Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off).
• Pour the blended soup through the strainer, pressing on the solids with a rubber spatula or ladle; discard the solids. Taste the soup and season with additional salt and pepper as needed.
• Return the soup to the saucepan and reheat on medium low until hot.
• If you choose, serve topped with a tablespoon of crème fraîche.

SPICY TOMATO SOUP

Steps:

• Slice tomatoes, onion and carrot.
• Melt butter in a medium size saucepan.
• Add the onion and carrot, cover, and allow to soften for 5-6 minutes.
• Remove from the heat, stir in the plain flour, add tomatoes, stock or water, bay leaf, sugar, mace or nutmeg and seasoning.
• Stir until boiling, simmer for 20-30 minutes.
• Rub soup through sieve, pour back into rinsed saucepan, and reheat.
• Adjust seasoning, and thicken slightly if necessary with a teaspoon or more of arrowroot blended with a tablespoon of cold water.
• Reboil to cook the arrowroot if used to thicken the soup.
• Add cream if used.
• If cream is added do not boil the soup.
• If required, a teaspoon of tomato paste may be added to the tomato soup for extra colour and flavour.
• Serve with crusty bread, the kind that you have to break apart with your hands.
• Feel free to dip your chunks of bread into the soup.

SPICY TOMATO JALAPENO SOUP

Steps:

• Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained).
• In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes).
• Add in cumin; cook stirring 1 minute.
• Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes.
• At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!).
• Force the liquid over a sieve to remove any seeds.
• If needed heat the soup.
• Ladle into bowls and drizzle with whipping cream.
• Delicious!

CHILAPACHOLE (SPICY TOMATO CRAB SOUP)

Steps:

• Place the onion, tomato, red pepper and chili peppers into a large bowl. Add the oil and toss to coat.
• Heat a 10-inch nonstick skillet over medium heat. Add the vegetables and cook for 3 minutes, stirring occasionally. Add the garlic and cook for 2 minutes or until the vegetables are well browned, stirring occasionally. Remove and reserve the chili peppers from the skillet.
• Remove the remaining vegetables to a blender. Add the broth and parsley. Cover and blend for 2 minutes or until the mixture is smooth. Pour the vegetable mixture into a 2-quart saucepan and cook over medium heat until the mixture is hot and bubbling. Stir in the crabmeat and cook for 2 minutes or until the mixture is hot. Season with kosher salt and ground black pepper.
• Mince the reserved chili peppers. Sprinkle the soup with the chili peppers and serve with the lime wedges.

CHILLED SPICY TOMATO SOUP

Steps:

• Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle witholive oil, sprinkle with 1/4 teaspoon sugar, and season with salt and pepper. Roast tomatoes until edges begin to wrinkle and juices release, about 35 minutes.
• Transfer tomatoes and juices to a bowl. Heat olive oil in a medium saucepan over medium heat. Add diced onion, ground coriander, ground cumin, and caraway seeds, and cook, stirring occasionally, until onions are tender, about 4 minutes. Add chiles or red-pepper flakes to saucepan. Add tomatoes and juices, and toss to coat. Add chicken stock, and bring to a boil. Reduce heat, and simmer,about 10 minutes.
• Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with 1 teaspoon plain yogurt. Top with thinly slicedcherry tomatoes if desired.

SPICY TOMATO SOUP

Steps:

• 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.

QUICK SPICY TOMATO SOUP

Steps:

• In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown.
• Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with chilies, olives, salt, pepper, garlic powder, parsley, and hot pepper sauce if desired. Heat through. Ladle hot soup into bowls over broken tortilla chips. Serve with shredded cheese and dollops of sour cream.