Craving some tomato soup with a little kick to it? This spicy tomato soup with fresh tomatoes is packed with flavor and spice and is so addicting that you’ll definitely be getting up for seconds! You won’t believe how easy it is to make this spiced tomato soup, and we’re here to walk you through a few simple steps. If you like spice, you would love our spicy Italian sausage potato spinach soup recipe too.
There’s nothing better than a bowl of piping hot tomato soup served with a grilled cheese sandwich on a cool day in the fall or winter. We like to serve our spicy tomato soup with an extra cheesy and greasy grilled cheese sandwich that we dip right into the soup.
Why you’ll love this recipe
- FOR THE SPICE LOVERS: This quick and spicy tomato soup is for those who love making almost everything in their life a bit more spicy. Ever find yourself putting hot sauce on everything you eat? We’re doing something similar with fresh chili peppers mixed into this soup.
- COMFORT AT HOME: Tomato soup is the warm and coziest meal to eat on a cool or rainy day, and this easy spicy tomato soup will bring you all the comfort you need at dinnertime.
- EASY: This recipe for tomato soup is easy to make with simple steps in less than 40 minutes. All the ingredients get thrown into a baking dish, roasted, blended in a blender, and your soup is ready!
- TOMATOES: Fresh tomatoes are used in this recipe and give the soup a more authentic taste than canned tomatoes. We use tomatoes on the vine, but you can use any tomato you like, such as roma or beefsteak.
- ONION: A yellow onion is used in this recipe for flavor and pairs well with the other ingredients.
- FRESH GARLIC: Fresh garlic makes the soup fragrant and complements the other ingredients.
- FRESH CHILI PEPPER: A whole red thai chili pepper is used to spice up this soup and bring a lot of flavor.
- OLIVE OIL: Olive oil coats the vegetable mixture before going into the oven to make the veggies crispy and keep them from sticking to the baking dish.
- SALT & PEPPER: To enhance the overall flavor of the soup, a pinch of salt and a sprinkle of black pepper is added to the soup.
- SPICES FOR TOMATO SOUP: The spices in tomato soup add a ton of flavor, and we’re using garlic powder, oregano, and paprika.
See the recipe card below for the ingredient measurements.
- 9X13 BAKING DISH: For roasting the tomato soup ingredients.
- LATEX GLOVES: For safely handling the chili pepper.
- KNIFE: For chopping the tomatoes, onion, and fresh garlic.
- CUTTING BOARD: For safely chopping the ingredients without damaging your counters.
- BLENDER: For blending the roasted tomato soup ingredients.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Prepare: Preheat the oven to 400°F and grease a 9x13 baking dish with oil spray.
- Roast: Add the tomatoes, onions, garlic cloves, and the chili pepper to the baking dish. Drizzle the mixture with the olive oil and sprinkle it with salt, pepper, garlic powder, dried oregano, and paprika. Bake it uncovered for 30 minutes.
- Blend: Let the mixture sit for 5 minutes before carefully transferring it to a blender. Remove the center cap from your blender lid and place a towel over the top, holding the towel and covering the hole while it blends for 1 minute. This will prevent the hot soup from spraying out of the blender.
- Serve: Pour the soup into serving bowls and serve immediately.
Storage and Leftovers
Room-temperature soup should be stored in an airtight container in the fridge for 3-4 days or can be stored in the freezer for up to 3 months.
- Use latex gloves. Chili peppers are spicy! When you’re handling these peppers with your bare hands, you should wash thoroughly with soap and water afterward or wear latex gloves and avoid touching your eyes.
- Let the roasted tomato mixture rest. Before you add the mixture to the blender, we recommend giving it 5 minutes to cool down and stop bubbling before transferring it to the blender.
- Blend the soup carefully. The tomato mixture will be very hot once transferred to the blender. To avoid a mess, you should puree soup in a blender by removing the center cap of the blender lid and holding a towel over the hole while it blends so the steam can carefully escape as it blends.
Frequently Asked Questions
This recipe does not include peeling tomatoes for the soup; however, if you want an ultra-smooth tomato soup, you should consider peeling them. In this case, you can roast the tomatoes whole, and once roasted, the peels will easily fall off.
There are many ways on how to thicken tomato soup, but one of the most common is to add a few tablespoons of tomato paste.
You can add a pinch of salt or sugar.
According to Mayo Clinic, leftover soup will last 3-4 days in the fridge before the risk of food poisoning increases.
- Red Chili Flakes: An alternative option to the fresh chili pepper are red chili flakes. They’re more subtle and easily controlled. Add the chili flakes to the blender with the tomato mixture using ½ a teaspoon until you reach your preferred heat level.
- Red Bell Peppers: Consider roasting a couple of red bell peppers with the tomato mixture to switch up the flavor to a roasted red pepper and tomato soup that will enhance the red color and add a slightly smokey and sweet to the soup.
- Heavy Cream: For a creamier and richer tomato soup, stir in some heavy cream to the soup after it has been blended. You can also garnish the soup as an alternative for a pretty garnish.
The alternative ingredients are just suggestions and have not been tested.Print