For a thicker sauce, simmer the soup uncovered for an additional 30-45 minutes after pureeing, stirring occasionally, until the desired consistency is reached. Feel free to adjust the amount of crushed red pepper flakes to control the spiciness of the soup. For a richer flavor, roast the tomatoes in the oven before adding them to the soup. Toss the tomatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 30-40 minutes, or until softened and slightly caramelized. A splash of heavy cream or coconut milk can be added at the end for extra creaminess.
Spicy Fresh Tomato Soup
-
PREP TIME20 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 20 mins
-
SERVING4 People
-
VIEWS12
Transform garden-fresh tomatoes into a vibrant and fiery soup that's sure to warm you from the inside out. This recipe beautifully balances the sweetness of ripe tomatoes with a delightful kick of spice, creating a truly unforgettable culinary experience. Perfect as a comforting starter or a light meal, and it freezes wonderfully for a quick and easy dinner anytime.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate23 g
-
Cholesterol9 mg
-
Fiber5 g
-
Protein8 g
-
Saturated Fat3 g
-
Sodium917 mg
-
Sugar14 g
-
Fat10 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a large stockpot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
02
StepAdd the minced garlic and cook, stirring constantly, until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
03
StepAdd the chopped tomatoes, Pinot Grigio wine, water, fresh basil, tomato paste, sugar, crushed red pepper flakes, dried oregano, salt, and black pepper to the pot. Stir well to combine. (2 minutes)
04
StepBring the mixture to a simmer, then reduce the heat to low, cover, and cook, stirring occasionally, for 45 minutes, or until the tomatoes are very soft and the flavors have melded.
05
StepRemove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Return the pureed soup to the pot. (5 minutes)
06
StepReturn the pot to medium-low heat. Stir in the grated Parmesan cheese and cook until the cheese is melted and the soup is heated through, about 3 minutes. Do not boil.
07
StepLadle the soup into bowls and garnish with additional grated Parmesan cheese and a sprig of fresh basil, if desired. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Shanelle Aufderhar
Jun 21, 2025This soup is amazing! The perfect balance of sweet, tangy, and spicy. I will definitely be making this again.
Juvenal Bechtelar
Jun 14, 2025So easy to make and tastes like something you'd get in a fancy restaurant!
Astrid Volkman
Jun 11, 2025I added a can of diced tomatoes along with the fresh ones and it turned out great. It's a new family favorite!
Garfield Dickinson
Jun 10, 2025The spice level was perfect! My family loved it.
Louie Mccullough
Jun 9, 2025I simmered it for the extra 45 minutes to make a sauce and it was incredible over pasta!