Spicy Tomato Basil Soup
Spicy tomato basil soup is a perfect balance of rich, tangy tomato flavor with a hint of heat and the fresh, fragrant essence of basil. This comforting soup is an ideal meal for any time of year, offering a cozy and delicious experience.
The smooth texture of tomatoes, combined with the punch of chili flakes and the aromatic touch of fresh basil, creates a vibrant dish that is both satisfying and packed with bold flavors.
Whether enjoyed as a starter or paired with a grilled cheese sandwich for a classic combination, this spicy tomato basil soup is sure to warm you from the inside out.
Ingredients
For the Soup:
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-2 tsp red pepper flakes (adjust based on spice preference)
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes, with juices
2 cups vegetable broth
1/2 cup heavy cream (or coconut milk for a dairy-free version)
1 tbsp brown sugar
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp black pepper
1 cup fresh basil leaves, chopped (plus extra for garnish)
1 tsp dried oregano
1/2 tsp dried thyme
Lime wedges (for serving, optional)
How to Make Spicy Tomato Basil Soup
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 4-5 minutes until the onion becomes soft and translucent.
Add the minced garlic and red pepper flakes to the pot. Sauté for another minute, stirring frequently to avoid burning the garlic. The garlic should become fragrant, and the red pepper flakes will release their heat.
Step 2: Add the Tomatoes and Broth
Pour in the crushed tomatoes, diced tomatoes (with juices), and vegetable broth. Stir to combine. Bring the mixture to a boil over medium-high heat.
Once the soup is boiling, reduce the heat to low and let it simmer for 15-20 minutes. This allows the tomatoes to break down and the flavors to meld together.
Step 3: Blend the Soup
After simmering, use an immersion blender to blend the soup directly in the pot until it reaches a smooth consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a blender. Once blended, return the soup to the pot.
If you prefer a chunky soup, you can blend only half of the soup and leave the rest for texture.
Step 4: Add Cream and Seasonings
Stir in the heavy cream (or coconut milk if using a dairy-free version) to make the soup rich and creamy. Add the brown sugar, balsamic vinegar, salt, black pepper, chopped fresh basil, oregano, and thyme. Stir to combine and bring the soup back to a simmer for another 5-7 minutes, allowing the herbs and spices to infuse into the soup.
Step 5: Adjust Seasoning
Taste the soup and adjust the seasoning if needed. You can add more salt, pepper, or red pepper flakes if you prefer a spicier soup. The brown sugar will help balance the acidity of the tomatoes, but you can add more if you prefer a sweeter soup.
Step 6: Serve and Garnish
Ladle the soup into bowls and garnish with extra fresh basil leaves for a burst of color and flavor.
Serve the soup with lime wedges on the side for a fresh, citrusy twist, or enjoy it with your favorite bread for dipping.
Chef’s Notes
Spice Level: The red pepper flakes are the main source of heat in this soup. If you like it spicier, feel free to add more flakes or even a diced jalapeño. If you prefer a milder version, reduce or omit the red pepper flakes.
Tomatoes: Using a combination of crushed and diced tomatoes adds both a smooth base and some texture to the soup. If you prefer an extra-smooth texture, you can opt for all crushed tomatoes.
Cream: Heavy cream makes the soup indulgent and velvety, but if you’re looking for a lighter or dairy-free version, coconut milk works wonderfully and complements the spice nicely. You can also use a plant-based cream or oat milk for a similar creamy texture.
Fresh Basil: Fresh basil is key to this soup’s flavor. Adding it at the end allows its bright, herbal taste to shine through. You can also add a bit of basil pesto as a garnish for an added flavor boost.
Freezing: This soup freezes well for up to 3 months. Allow it to cool completely before transferring it to an airtight container or freezer bag. To reheat, simmer gently on the stove, adding a bit of broth or water to adjust the consistency.
Nutrition Information (Per Serving, based on 4 servings)
Calories: 220
Protein: 3g
Carbohydrates: 26g
Fat: 13g
Fiber: 5g
Sugar: 10g
Vitamin A: 20% of the Daily Value
Vitamin C: 35% of the Daily Value
Calcium: 6% of the Daily Value
Iron: 10% of the Daily Value
(Note: Nutritional values are approximate and depend on portion sizes and specific ingredients used.)
Spicy tomato basil soup is a deliciously comforting dish that’s perfect for any season. The combination of the sweetness of tomatoes, the richness of cream, and the subtle heat from red pepper flakes makes this soup a true crowd-pleaser. It’s simple to make, yet it packs in complex flavors that will leave everyone coming back for more. Enjoy it as a cozy meal or serve it as an appetizer for your next dinner gathering. Either way, this spicy tomato basil soup is sure to become a family favorite!