An Easy, Spicy Tomato Soup Recipe
Making tomato soup warms the soul. Keeping things simple also warms the soul. This simple tomato soup is the best of both worlds, and it’s perfect for a cozy night in on the couch … paired with your favorite grilled cheese, of course.
I use San Marzano tomatoes for this tomato soup. If I can find them here in small town North Carolina, you can find them, too! San Marzano tomatoes are sweeter, lower in acidity, and fully of juicy deliciousness. They’re also awesome for pizza sauce, pasta sauce, and anything else Italian-tomato-based.
So this tomato soup has ten total ingredients, and comes together in about 45 minutes. Only about ten minutes of that is hands-on time, so you can let this gem simmer on the stove while you binge watch the next episode of [insert your current Netflix obsession here]. 🙂
The crushed red pepper is optional here, because after it’s blended, the heat really comes out. If you’re weary of the spice, add a tiny pinch of crushed red pepper for just a hint of heat, or feel free to omit it entirely if you’re not in a spicy mood. No big deal, at all. I promise! I add the mint to counter some of the heat, but it’s also just a really unique (and amazing) herb to add to this soup to enhance the flavors.
Feel free to add a pinch of basil or oregano if you can’t imagine a tomato soup without them, too. 🙂
Pair this tomato soup with this super delicious caramelized onion + havarti grilled cheese sandwich, and you’ll be in comfort food HEAVEN. I’m also working on a new grilled cheese to share with you … complete with wine pairings. Bread, cheese, tomato soup, and wine? Looks like comfy Saturdays are in for treat. 🙂
Wine Pairings for Tomato Soup
:: Sangiovese. (Italy) >> Sangiovese, the leading role in Chianti wines, is a classic Italian grape that loves tomatoes. I would suggest a more rustic version of Sangiovese here, so that it’s a little more earthy than fruity. The acidity will be higher, which will be nice with the butter and splash of heavy cream in this soup. If you decide to garnish with the soft pillows of parmesan reggiano like I did, they will also love to be paired with Sangiovese. You can easily snag a bottle for under $20, so definitely do some exploring and ask all the questions!
:: Grenache. (France) >> Grenache is a really fun grape. It varies depending upon where it comes from, but it’s typically medium-bodied, with medium acidity, and higher in alcohol. I suggest a Grenache from France for this tomato soup. French Grenache, especially when it comes from the Rhône, can actually have a little bit less alcohol (but don’t read that as “low” alcohol), and a lot of really wonderful, earthy flavors. Rhône Grenache can exhibit notes of bay, oregano, or rosemary, which all fit really well with tomato soup. The lower alcohol content of French Grenache also helps to balance the heat in this soup.
:: Côtes du Rhône. (France) >> I. Love. Côtes du Rhône. This is such a broad recommendation, because there are 21 varieties of grapes that are grown within the Côtes du Rhône appellation of France. Although Côtes du Rhône wines can vary greatly depending upon the grapes that are used, they’re typically food friendly, fun, and earthy. Côtes du Rhône wines are inexpensive, ready to drink young, and something different to (literally) bring to the table. I highly recommend grabbing a couple of bottles under $15, and making a night of it!
small batch simple + spicy tomato soup
- 4 Tbsp unsalted butter
- 1 clove garlic minced
- 1/4 onion chopped into wedges
- 1 can (28 ounces) San Marzano tomatoes
- 1 1/2 cups chicken broth
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly cracked black pepper
- 1/4 tsp. crushed red pepper
- pinch dried mint
- 2 Tbsp. heavy cream
- Heat a large, deep sauce pan over medium heat. Add butter, and melt until beginning to bubble.
- Add quartered onions, cook for 4-5 minutes until softened and translucent. Add garlic, cook for about one minute, then add canned tomatoes, chicken broth, salt, and pepper. Stir to combine.
- Add crushed red pepper and mint, and stir to mix into the other ingredients. Simmer, uncovered, for about 40 minutes.
- Remove the soup from the heat, and allow to cool about five minutes. Use an immersion blender or transfer the soup to a food processor or blender, and blend until almost completely smooth.
- Add the soup back to the pot it was cooked in, and stir in the heavy cream. Adjust with additional salt and pepper to fit your tastes, if necessary.
- Garnish with chopped basil or parsley, a little grated parmesan cheese, and serve hot!