A Slightly Spicy Tomato Soup Recipe

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:

Creamy garlic tomato soup with grilled cheese croutons recipe

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

A Slightly Spicy Tomato Soup
Yield: 4 servings

A Slightly Spicy Tomato Soup

Serve this creamy soup with homemade croutons, grilled cheese croutons, crackers, shredded cheese, sour cream, pesto, or your favorite soup topper.

Prep Time 5 minutes
Active Time 10 minutes
Total Time 15 minutes


  • 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


  1. 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.
  2. Use an immersion blender to puree soup. Alternatively, you can allow soup to cool slightly, transfer to a blender, and puree until smooth.

6 Responses to “A Slightly Spicy Tomato Soup Recipe”

  1. 1

    Eileen — February 27, 2013 @ 7:11 pm

    Yes to tomato soup, please! This is the kind of soup I always have an impulse to just drink out of a coffee mug. So warm and comforting!

  2. 2

    Karen Harris — March 1, 2013 @ 1:44 pm

    I love this simple and fresh recipe. If you don’t mind I would love to use this for a Something From Nothing recipe soon with a link up to you of course. Love it!

    • Haley replied: — March 1st, 2013 @ 4:16 pm

      Of course, Karen!

  3. 3

    Christina Major — March 4, 2013 @ 2:21 pm

    Homemade is best, it really beats the can. And this is a great recipe (and it’s easy to substitute real broth and tomatoes for the processed stuff).

    I love the recipes!

  4. 4

    Romanda — September 22, 2013 @ 7:40 pm

    Sounds yummy! I like the added spice. A simple recipe I used for tomato soup
    Canned chopped tomatoes
    red lentils
    I sauteed the onions in a little olive oil till a bit soft, then added the canned tomatoes and boullion (about 2 cups). Once heated I added a few cups cooked lentils (amount depends on how thick you want the soup…but you can always add more boullion). Once heated through I blended it into a smooth creamy consistency! A great and easy way to get some protein in the soup and it tastes exactly like regular tomato soup!

    • Haley replied: — September 22nd, 2013 @ 10:15 pm

      Sounds delicious! I like the idea of adding a bit more heft to the soup.

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