This easy spicy tomato soup has a little kick of heat with a touch of smokey. It’s simple, healthy, and would pair perfectly with a sandwich. It’s a great easy lunch recipe.
You’ll love this twist on a classic tomato soup! I added jalapeno for a bit of heat and smoked paprika for umami flavor. It’s easy to make ( I use canned tomatoes) and it only takes 30 minutes. The recipe yields 2 large bowls or 6 one-cup bowls that are perfect for dipping a grilled cheese into.
Let’s talk about spice. I would say the spice level is similar to that of mild salsa. Not too spicy on your first sip, but the more you eat, the heat builds up. I really don’t think this will get “too spicy” for you, but you can mellow the spice out with cheese or sour cream.
EASY SPICY TOMATO SOUP VIDEO:
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I hope you love this Easy Spicy Tomato Soup recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!
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Spicy Tomato Soup
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: 6 Cups 1x
Ingredients
- 2 tablespoon butter
- 1 medium yellow onion, chopped
- 1 chopped jalapeno, chopped including seeds
- 2 garlic cloves, chopped
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon of pepper
- 1 (28 oz) cans whole tomatoes in juice (preferably organic)
- 1 cup reduced-sodium chicken broth (8 fl oz)
- 1/4 – 1/2 teaspoon salt, plus more to taste
- cilantro (optional)
- cheddar cheese (optional)
Instructions
- Add olive oil to a large pot. Heat the pot on medium heat until the oil is shimmering. Add onions, jalapenos, garlic, and cook until they are soft and the onions are a little translucent, about 5-7 minutes.
- Add smoked paprika and pepper to the pot and cook for another minute.
- Then add canned tomatoes and chicken broth. With the back of a wooden spoon, gently smash the tomatoes to break them up slightly. Bring the soup to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Remove the soup from the heat and let it cool. Then, using an immersion blender, blend the soup till it’s smooth. If you are using a regular blender, make sure the soup has cooled down and carefully pour into a blender, only filling 3/4 of the way full. When blending, make sure to not close the cap all the way, or the pressure from the hot air will make the cap fly off.
- Salt to taste. Start with 1/4 teaspoon and add more if needed.
Nutrition
- Serving Size: 1 Cup
- Calories: 85
- Fat: 4g
- Carbohydrates: 7g
- Protein: 2g
