Easy Creamy Spicy Homemade Tomato Soup

Easy Creamy Spicy Homemade Tomato Soup

Why You Should Give This Recipe a Try

There’s nothing better than a bowl of hot soup on cold winter day, especially when it is homemade soup prepared just the way you like it. This Easy Creamy Spicy Homemade Tomato Soup is the ultimate comfort food classic, the kind of thing to serve alongside your favorite grilled cheese sandwich or a big hunk of crusty bread. And while this recipe is super simple to make, it really elevates the traditional tomato soup with a bit of heat and a smooth, creamy texture. Quickly whip up a batch and enjoy immediately, or double the recipe and freeze some for future coziness emergencies.

Some of the best features of this recipe:

A smooth creamy texture is easily achieved with an immersion blender and the addition of a little heavy cream. Prefer a chunkier soup? Leave some pieces unblended.

You decide on the spice level. Like foods with more heat? Add a touch more crushed red pepper.

It is ready super fast! You should be able to get in done in about 30 minutes. There is very little prep work!

Because it contains vegetable broth and not chicken broth, this is a vegetarian recipe.

Excellent for meal prep! Double your batch and freeze for later.

As always, this Easy Creamy Spicy Homemade Tomato Soup is truly one of those simple recipes: no complex cooking techniques and all ingredients are easily found at an average grocery store.

Recipe Ingredients

28 oz can of whole peeled tomatoes

1 tablespoon olive oil

1/2 medium yellow onion

3 cloves of fresh garlic

1/2 tsp dried oregano

1/2 tsp dried basil

pinch red pepper flakes (up to 1/4 tsp for extra heat)

2 cups vegetable broth

2 tbsp all purpose flour

1/2 tsp smoked paprika

1/4 cup heavy cream 

Salt and black pepper

Optional toppings:

• Crème fraiche or sour cream
• Homemade croutons (packaged are fine as well)
• Fresh dill

Helpful Tools

• Sharp knife
• Cutting board
• Small colander or fine mesh sieve
• Medium bowl
• Large soup pot or Dutch oven
• Wooden spoon
• Immersion blender/regular blender/food processor

Ingredient Notes

Through a series of trial and error, I discovered that canned, whole peeled tomatoes work best in this recipe. Fresh tomatoes didn’t have enough taste. 

Crushed red pepper flakes provide quite a bit of heat, so be cautious. I used 1/4 tsp the first time and we found it to be too hot. If you love spicy food, try increasing the amount a little bit at a time.

You can replace the oregano and basil with 1 tsp of Italian seasoning if that is what you have on hand. 

Step-by-Step Instructions

1. Place a small colander or fine mesh sieve over a medium bowl and drain. Reserve the juice to put into the soup later.

2. Chop the tomatoes into large chunks. Add them to the bowl with the reserved juice and set aside.

3. Peel and mince the garlic cloves and set aside.

4. Chop the onion.

5. Add 1 tbsp of olive oil to the soup pot and heat on medium-high heat. 

6. Carefully add the minced garlic and chopped onion and cook until translucent, about 4 minutes. If the onion and garlic start to brown, reduce to medium heat. Stir regularly with a wooden spoon.

7. Add the oregano, basil, and crushed red pepper flakes and cook for one minute, stirring regularly.

8. Pour the drained, chopped tomatoes into the pot and cook on medium-heat for 10 minutes. Stir occasionally. If the tomatoes boil too vigorously, you can reduce the heat. You don’t want all the juice to cook off.

9. While the tomatoes are cooking, stir 2 tbsp of all purpose flour into the vegetable broth. Try to break up any chunks of flour.

10. At the end of the 10 minutes, pour the broth into the tomato mixture. 

11. Stir the smoked paprika into the soup.

12. Cook for 10 minutes, adding salt and black pepper to taste.

13. Remove the pot from the heat. If you are using an immersion blender, you can mix the soup directly in the pot. See Tips & Tricks for other means of blending. 

14. Move the immersion blender around the inside of the pot, until you achieve the desired consistency. This is a matter of personal preference, so check regularly. We like a very smooth soup, so I blend everything.

15. Pour the heavy cream into the blended soup in a steady cream. Stir until combined.

16. Garnish with your choice of toppings. I recommend a tablespoon of crème fraiche, a sprinkle of croutons, and a snip of dill.

Check out the printable recipe card below for complete directions!

Storage

Store leftover soup, cooled to room temperature, in an airtight container in the fridge for up to three days. Be sure to stir before reheating.

You can also freeze the cooked soup in an airtight, freezer safe container for up to two months.

Tips & Tricks

Remember that hot soup can be dangerous. Be careful when using the immersion blender in the pot. If you only have a standard blender, add the soup into the blender little bits at a time, not all at once. You can also use a food processor, also adding the soup in increments.

Always taste your soup as you go along. It is easier to add more salt, pepper, and spice as you go, but you cannot fix a soup once you have put in too much.

FAQs

Can I make this a vegan soup?

You can make this a vegan soup by replacing the heavy cream with coconut milk.

How can I make this soup even hotter?

You can make this soup hotter by adding some diced chili peppers (serrano or jalapenos), a bit of hot sauce, or a touch of cayenne pepper.

Inspired by this Easy Creamy Spicy Homemade Tomato Soup? Try some of the following for the chilly days ahead:

• Creamy Butternut Squash and Carrot Soup Recipe
• Best One Pot Loaded Baked Potato Soup Recipe 
• Easy Recipe for One Pot Tortellini Soup with Chicken