Easy Spicy Tomato Soup Recipes

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 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.

EASY SUPER-TASTY SPICY TOMATO SOUP

Steps:

• Combine ingredients and whisk. Warm up to desired temperature. Pour into a bowl. Add fresh cracked black pepper if desired (I do.) Enjoy!

SUPER FAST & EASY SPICY TOMATO SOUP

Steps:

• Pour V-8, tomato paste, and 1/8-1/4 sour cream (depending on how creamy/spicy you want it) into a saucepan and whisk together until combined.
• Stir constantly on medium to medium high heat until desired soup temperature is reached.
• Serve Immediately.

SPICY CREAM OF TOMATO SOUP

Steps:

• Heat a medium-sized pan, melt butter with oil.
• Sweat onion, garlic, celery, pepper and chili until translucent.
• Add tomatoes and vegetable stock.
• Bring to boil, then let simmer until vegetables are soft.
• Liquidise in a blender (I use a hand-held blender, but watch out for the hot liquid splashing!).
• Put the soup back on the fire, add mascarpone cheese (if using), cream and salt to taste.
• Serve with toast or crostini.

EASY SPICY TOMATO SOUP

Steps:

• Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.
• In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.
• Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.

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.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.