Spicy Tomato Soup

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.

Spicy Tomato Soup with jalapenos on top and a sandwich nearby.

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.

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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

  • Author: Megan
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 6 Cups 1x

Ingredients

Units Scale
  • 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)
  • 1/41/2 teaspoon salt, plus more to taste
  • cilantro (optional)
  • cheddar cheese (optional)

Instructions

  1. 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.
  2. Add smoked paprika and pepper to the pot and cook for another minute.
  3. 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. 
  4. 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. 
  5. 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

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