Spicy Tomato Soup

Wow. Talk about the perfect bowl of soup for a cold day. This spicy tomato soup is just fantastic. Super tomato flavor, with a hint of basil, and a really, really nice spicy kick. Perfect by itself and beyond perfect when paired with a simple grilled cheese sandwich.
Spicy Tomato Soup
I used a few cans of San Marzano tomatoes to make this spicy tomato soup, which I’ve heard about before as being great tomatoes. Apparently they are a favorite of many a pizza joint for making top-notch sauce. Well, they truly are great tomatoes. They aren’t cheap, but now I understand why. You can use ‘regular’ canned tomatoes and you’ll still be very, very pleased with this soup. But if you can find San Marzano tomatoes, I definitely recommend them.

Spicy Tomato Soup

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 servings


  • 2 tablespoons olive oil
  • 1 small sweet onion halved, sliced thin
  • 1 teaspoon more, or less, to taste dried red pepper flakes
  • 2 28 ounce cans whole tomatoes, not drained (I used San Marzano)
  • 1 1/2 cups water
  • 1/4 cup loosely packed fresh basil leaves or 1 tablespoon dried
  • Kosher salt and freshly ground black pepper
  • Crème fraîche for garnish (optional)


  • Heat oil in large saucepan.
  • Add the onion and pepper flakes and cook until translucent, about 10 minutes.
  • Add the tomatoes and their juices along with the water.
  • Stir and bring to a boil then reduce heat to a simmer and simmer for 30 minutes.
  • Add the basil and salt and pepper to taste.
  • Remove from heat and let cool slightly.
  • Transfer to a blender and puree until smooth. Alternatively, use a stick blender to blend the soup.
  • Pour blended soup through a sieve to remove any solids. Push liquid through as best you can, but remove any large chunks in the liquid.
  • Return liquid to the saucepan and warm through.
  • Serve garnished with Crème fraîche if desired.

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