Spicy Tomato Soup

Spicy Tomato Soup

One of the best things about cold weather is that there are so many occasions to eat soup. I love soup of almost any variety, but I’m pretty partial to a good bowl of Spicy Tomato Soup. I first tried my hand at Spicy Tomato Soup when I came across Edie’s recipe at LifeInGrace. Edie is one of those people you wish lived next door to you because you’d really like the chance to discuss with her the important things of life like homeschooling, liturgy, the perfect recipe for pizza dough, and Loretta Lynn songs. And she makes a mean pot of soup.

While Edie’s was the first spicy tomato soup recipe I made from scratch, I have honed it over the years to the degree that it has become my own. Isn’t that the hallmark of any good recipe? I make this recipe for my gang at least once a month, and I always make extra so that I can have a couple of bags in the freezer. It is delightful with a grilled cheese sandwich, a pan of Homemade Loaded Cornbread, or as pictured with my Feta Pull Apart Bread. If you aren’t as keen on spiciness as we are, feel free to adjust the level of sriracha or leave it out entirely. But since I almost always have a hankering for sriracha in all its glory, I add in a couple of extra squirts.

*Note: For this recipe, you’ll need a submersion blender. If you don’t have a submersion blender, you can blend it in a regular blender, but DO NOT fill the blender more than half full. Don’t ask. Just trust me on this.

To make a big pot of Spicy Tomato Soup, here’s what you’ll need:

3 14-0z cans of diced tomatoes
1 can chicken broth
2 tablespoons olive oil
1/2 of a medium onion, diced
A 6-oz can of tomato paste
1/2 cup buttermilk
1 teaspoon garlic powder
1 tablespoon leftover coffee
1 tablespoon dried basil
Kosher salt and freshly ground black pepper

In a large dutch oven, heat the olive oil over medium heat and saute the onion until soft.

Add the canned tomatoes, chicken broth, garlic powder, coffee, basil, salt, and pepper. Simmer for about 30 minutes.

Add in the can of tomato paste and stir until blended. Heat for about 5 minutes.

Remove from heat and stir in buttermilk.

Blend with submersion blender until smooth.

Spicy Tomato Soup can be served immediately, but it is also good after being refrigerated. It freezes beautifully.

Spicy Tomato Soup
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 3 14-0z cans of diced tomatoes
  2. 1 can chicken broth
  3. 2 tablespoons olive oil
  4. 1/2 of a medium onion, diced
  5. A 6-oz can of tomato paste
  6. 1/2 cup buttermilk
  7. 1 teaspoon garlic powder
  8. 1 tablespoon leftover coffee
  9. 1 tablespoon dried basil
  10. Kosher salt and freshly ground black pepper
Instructions
  1. In a large dutch oven, heat the olive oil over medium heat and saute the onion until soft.
  2. Add the canned tomatoes, chicken broth, garlic powder, coffee, basil, salt, and pepper. Simmer for about 30 minutes.
  3. Add in the can of tomato paste and stir until blended. Heat for about 5 minutes.
  4. Remove from heat and stir in buttermilk.
  5. Blend with submersion blender until smooth.
  6. Spicy Tomato Soup can be served immediately, but it is also good after being refrigerated. It freezes beautifully.
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Comments

  1. Definitely making this! Thanks for following me, Ashley.

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