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Spicy tomato soup Recipe

American · Soup · 40 min total

A bold and comforting tomato soup with a kick of heat from chili flakes and black pepper, perfect for chilly days.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1/2 cup heavy cream (optional)
• Salt to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, red pepper flakes, smoked paprika, and black pepper. Cook for 1 minute until fragrant.
3. Stir in crushed tomatoes, vegetable broth, and sugar. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, carefully blend in batches in a blender.)
5. Stir in heavy cream if using, and season with salt to taste. Serve hot, garnished with fresh basil.

Tips

• For extra heat, add a pinch of cayenne pepper.
• Store leftovers in the refrigerator for up to 5 days.
• To make vegan, omit heavy cream or use coconut cream.

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