A Slightly Spicy Tomato Soup Recipe
Sadly and unexpectedly, our annual Soups & Stews party (that I was planning on co-hosting with some friends) was cancelled. I’m not sure if it’s still considered an annual event, considering there has only been one. But in any case, I found myself with three huge cans of tomatoes that I needed to use up and limited cupboard space.
I had planned on making a creamy tomato soup for the party, much like this one. Now with a clean slate, feeling creative and craving something with a little kick, I came up with this soup.
If you like spicy food as much as I do, I think you’ll love it. Feel free to add some more sriracha sauce if you want to take it up a notch.
Tip: If you want to make your soup extra special, make grilled cheese croutons, as pictured below:
In case you’re wondering: I used another of my three cans of tomatoes to make this delicious and super cheap three-ingredient pasta sauce. The other can is sitting in my cupboard waiting to be made into something delicious. Ideas are welcome!
More Great Tomato-Based Recipes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 28-ounce can tomatoes (crushed or diced)
- 1 teaspoon baking soda
- 2 cups whole milk
- 1 chicken bouillon cube
- 1 tablespoon sugar
- 1 tablespoon sriracha sauce (or more)
- Garlic powder, to taste
- In a large saucepan, saute onion in olive oil for a few minutes, until onions begin to soften. Add tomatoes and cook until heated. Stir in baking soda to evenly distribute. The tomato mixture will foam slightly. Add milk and heat to a low simmer. Crush boullion cube, add to soup, and stir. Add sugar, garlic powder, and Sriracha sauce to taste.
- Use an immersion blender to puree soup. Alternatively, you can allow soup to cool slightly, transfer to a blender, and puree until smooth.