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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


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)


  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. 


  • Serving Size: 1 Cup
  • Calories: 85
  • Fat: 4g
  • Carbohydrates: 7g
  • Protein: 2g