Tomato Soup for Lovers of Spice
Ignite your taste buds with "Tomato Soup for Lovers of Spice," a bold and comforting twist on the classic favorite. This vibrant recipe pairs the rich acidity of canned diced tomatoes with a fiery blend of fresh red chili, smoked paprika, cumin, and red pepper flakes, creating layers of smoky heat and tantalizing complexity. Creamy heavy cream or coconut milk balances the bold spices, while optional sugar smooths out any acidity for a perfectly balanced bowl. Ready in just 35 minutes, this spicy tomato soup is ideal for weeknight dinners or warming up chilly evenings. Finish with a garnish of fresh cilantro for a pop of freshness and serve alongside crusty bread or croutons to complete this satisfying, spice-filled meal. Perfect for fans of spicy recipes, tomato-based soups, and quick comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 fresh red chili, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red pepper flakes
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon sugar (optional, to balance acidity)
- 0.5 cup heavy cream or coconut milk
- to taste salt
- to taste black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- as desired crusty bread or croutons (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and fresh red chili, cooking for 1-2 minutes until fragrant.
Add the smoked paprika, ground cumin, and red pepper flakes, stirring to coat the onions and chili in the spices.
Pour in the canned diced tomatoes and vegetable broth. Stir well to combine.
Bring the mixture to a simmer and allow it to cook for 15 minutes, stirring occasionally.
If the soup is too acidic, add the sugar to balance the flavors.
Using an immersion blender (or transferring the mixture to a blender in batches), purée the soup until smooth.
Return the soup to the pot, reduce the heat to low, and stir in the heavy cream or coconut milk.
Season with salt and black pepper to taste, stirring well.
Ladle the hot soup into bowls and garnish with chopped fresh cilantro if desired.
Serve immediately with crusty bread or croutons for dipping.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2211 mg | 96% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 47.0 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3128 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
