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Spicy tomato cream soup served
Silky and spicy tomato soup served with cream

Spicy Creamy Tomato Soup

Author: Flavelo
Recipes Main Courses Soups
This isn't your average cafeteria tomato soup, but a Mediterranean-inspired, fiery dish. The natural acidity and sweetness of tomatoes are the perfect playground for chili heat. The secret lies in roasting or sautéing the fresh tomatoes: heat concentrates the tomato flavor as excess water evaporates. Basil adds a cooling, aromatic counterpoint to the hot, spicy soup at the end. Refreshing in summer, warming in winter.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 170 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot: For cooking.
  • Immersion Blender: For pureeing.
  • Knife: For chopping vegetables.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash tomatoes, remove cores, and cube them (skin-on is fine if you have a strong blender, or blanch and peel). Chop the onion and garlic. Slice the chili.

Tip: Removing seeds from the chili reduces heat, as most capsaicin is in the ribs and seeds.
2 ✓

Sauté onion in olive oil until soft. Add garlic and chili, sauté for 1 minute.

Tip: Oil extracts flavors from chili and garlic, intensifying the base.
3 ✓

Add tomatoes, season with salt, pepper, and basil. Simmer in their own juice for 10 minutes until they collapse.

Tip: Heat makes lycopene (red pigment) in tomatoes more bioavailable.
4 ✓

Pour in broth and simmer for another 10-15 minutes.

Tip: Don't cook too long to preserve fresh tomato flavor.
5 ✓

Puree until smooth with immersion blender. Pass through a sieve if seeds/skins bother you.

Tip: Straining gives a more elegant, silky texture.
6 ✓

Stir in cream and warm through (don't boil long). Taste and correct acidity with a pinch of sugar if needed.

Tip: Cream fat rounds out tomato acidity.

Recipe FAQ

The soup is too sour.
Tomato acidity depends on the variety. Add a teaspoon of sugar or a tiny pinch of baking soda to neutralize acids.
The soup isn't red enough.
Cream turns it pink, which is natural. If you want deep red color, sauté a spoonful of tomato paste with the vegetables.

Ingredients

  • 1.75 lbs Ripe Tomatoes
  • 1 medium Yellow Onion
  • 3 cloves Garlic
  • 1 pc Hot Chili Pepper (or to taste)
  • 2 tbsp Olive Oil
  • 2 cups Vegetable Broth
  • 1/2 cup Heavy Cream (or Half-and-Half)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Dried Basil (or fresh for serving)