Ready for a perfect weeknight meal that’s ready in 30 minutes or less? You’ve got to try this spicy creamy tomato soup recipe! It’s sure to become a new household favorite because it’s ridiculously cheap and easy, not to mention delicious.
Melt butter in a pot over medium heat. Cook onion and garlic, stirring regularly, until soft and translucent. This probably takes a total of 5 minutes.
Add tomatoes (with their juices) and chicken stock/broth.
Season with salt, pepper, basil, parsley, and cayenne. (I measure seasonings with my heart. A teaspoon of each is a safe place to start.)
Bring to a boil, then reduce heat and simmer for 10-15 minutes.
(If you’re going for the ultimate comfort meal with grilled cheese, now is a great time to prepare what you need for that. Check out my asiago grilled cheese recipe, which is a perfect pairing for this soup.)
Remove from heat and blend.
I have found it easiest to pour the pot of soup right into my crockpot bowl and blend with my immersion blender. The stoneware bowl can handle the blender, whereas my nonstick pot would get torn up.
Once your soup is blended and smooth, do a quick taste test. Add in additional seasonings if desired (I’ll usually add a little more salt, pepper, basil, parsley, and cayenne. Sometimes I’ll decide to sprinkle some onion and garlic powder in there too) and blend until well incorporated.
Whisk in your heavy cream. (Keep in mind that the cream will take away a little of the bite. If you feel like you’ve made your soup too spicy, you can add in some more chicken broth/stock and more cream.)
Ladle into bowls and enjoy!
Servings 0