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Spicy Tomato Soup

Tomato soup wasn’t always my thing—my first encounter was with Spanish gazpacho, a cold and super acidic soup.

However, this one hits different— roasting the vegetables adds a deep and smokey flavor, and the coconut milk makes it rich and complex— and it’s also hot and spicy, eheh, so it’s quite different 🙂 Try it, you’re gonna like it!

Tomato Soup

📝 Ingredients for this spicy tomato soup

These are the ingredients I’ve used to make this soup:

  • Olive oil: 4 to 5 tablespoons of olive oil.
  • Onion: 200 grams, or 1 to 2 large onions.
  • Garlic: 1 entire garlic bulb.
  • Green chili peppers: 2 green chili peppers, which you may adjust depending on how spicy you want your soup.
  • Tomatoes: 1 kilogram of varied tomatoes, or 6 to 7 medium-sized tomatoes.
  • Carrots: 200 grams, or 2 to 3 medium-sized carrots.
  • Red bell peppers: 200 grams, or 2 to 3 medium-sized red bell peppers.
  • Seasoning: 1 teaspoon of dried basil, 1 teaspoon of dried thyme, 1/2 teaspoon of fennel seeds, 1/4 teaspoon of ground black pepper, and 1 and 1/2 teaspoons of salt (adjusted according to taste).
  • Water: 200 milliliters of hot water.
  • Coconut milk: 200 grams of coconut milk.
  • Croutons: optional, but I’d definitely recommend adding it— as it adds a bit of a crunch to a soup that is quite creamy.

👨🏻‍🍳 How to make this spicy tomato soup

I started this recipe by preheating the oven to 180°C/356°F.

I quartered the onions, halved the tomatoes, and chopped the carrots and red bell peppers into small pieces. For the green chili peppers, I simply trimmed off the tops. Everything was arranged on a baking tray.

As for the garlic, I sliced off the top, drizzled it with olive oil, wrapped it in foil, and placed it on the same tray with the rest of the vegetables.

Drizzled all the veggies with olive oil and salt. Shoved the tray in the oven for 60 minutes – which softened everything and gave it a smokey flavor.

After the 60 minutes — I grabbed the roasting tray and dumped all the roasted veg straight into the pot. Squeezed the whole garlic bulb right in there (the roasted cloves just slid right out).

Adding the veggies and seasonings to the pot
Adding the hot water

Added all the seasonings – the basil, thyme, fennel seeds, and black pepper. Poured in the water, gave it all a good stir, and let it simmer on low-medium heat for 20 minutes.

Then I hit it with the immersion blender until smooth. This took a few minutes – because of the skin and the seeds, so having a bit of patience here to obtain a creamy consistency makes the difference.

After blending the soup
Adding the coconut milk

Then I added the coconut milk and let it cook another 10 minutes on low-medium heat.

At this point I tasted the soup to see if it needed more salt, but it actually didn’t, so I served it up hot, topped with a bit more coconut milk and croutons for an interesting crunch (which I really recommend!).

Tomato Soup is ready!

The soup came out awesome – deep flavor from all the roasted veggies, nice heat from the chilies, and the coconut milk made it rich without being too heavy.

💬 Questions people ask about this soup

Do I need to peel the tomatoes or red bell peppers after roasting?

Nope. Everything goes straight from the roasting tray into the pot – skins, seeds and all. The immersion blender takes care of breaking it all down— assuming you’ve got a good one. 🙂

Can I skip wrapping the garlic in foil?

No, don’t skip this step. The foil helps the garlic get soft and roasted without burning. It makes it super easy to squeeze out after.

How spicy does this turn out?

With 2 green chilies, you get a nice kick but it’s not overwhelming. You can adjust by using more or less chilies, or removing their seeds before roasting.

Can I use an ordinary blender instead of an immersion blender?

Yes, but be careful with hot soup in a regular blender – blend in batches, and don’t fill it more than halfway.

How long does it keep?

This soup keeps well in the fridge for 3 to 4 days. It can also be frozen for up to 3 months.

Does this tomato soup contain gluten?

No, the soup itself does not contain gluten. Only the suggestion to pair it with croutons contains gluten, as they are made with bread.

tomato soup
spicy tomato soup

Spicy Tomato Soup

Alexandre Valente
A deeply flavorful roasted tomato soup with a spicy kick, creamy coconut milk, and a hint of herbs to keep you warm.
Prep Time 10 minutes
Cook Time 30 minutes
Roasting 1 hour
Total Time 1 hour 40 minutes
Course Soup
Cuisine Vegan, Vegetarian
Servings 4 portions

Ingredients
  

  • 5-6 tbsp olive oil
  • 200 grams onion in quarters
  • 1 garlic bulb
  • 2 green chili peppers adjust to taste
  • 1 kg varied tomatoes halved
  • 200 grams carrots peeled and chopped
  • 200 grams red bell peppers chopped
  • 1 tsp basil dried
  • 1 tsp thyme dried
  • 1/2 tsp fennel seeds
  • 1/4 tsp ground black pepper
  • 1 1/2 tsp salt adjust to taste
  • 200 ml hot water
  • 200 grams coconut milk
  • Croutons optional, to garnish

Instructions
 

  • Preheat the oven to 180°C (356°F).
  • Place the onions, tomatoes, green chilies, carrots, and bell peppers on a baking tray. For the garlic, cut off the top, drizzle with olive oil, wrap it in foil, and also place it on the tray.
  • Drizzle all the veggies with olive oil and sprinkle with salt. Roast in the oven for 60 minutes.
  • Transfer the roasted vegetables to a pot. Squeeze the roasted garlic cloves into the pot. Add basil, thyme, fennel seeds, and ground black pepper. Pour in the hot water, stir well, and let it simmer on low-medium heat for 20 minutes. (Note 1)
  • Use an immersion blender to blend the soup until creamy. (Note 2)
  • Stir in coconut milk and cook for another 10 minutes on low-medium heat, and adjust the salt, if necessary.
  • Serve hot, topped with a drizzle of coconut milk and croutons for crunch (optional). Enjoy!

Video

Notes

  1. Cooking the veggies, especially the tomatoes, a bit longer helps reduce their acidity, so the flavor doesn’t come out too strong.
  2. Take extra time when blending to achieve a smooth consistency – the skins and seeds need time to break down completely.
Keyword spicy tomato soup
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spicy tomato soup

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