Spicy Creamy Tomato Soup Recipe, ready in half an hour

A peek inside this post: 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.

I was never the hugest fan of tomato soup when I was growing up. As I grew older, I realized most tomato soups just needed to be heavily doctored. I’ve spent some time tweaking and have gotten it just right!

(If you like long, drawn out personal stories before you get to the recipe, keep it moving, this ain’t for you.)

If you like somewhat spicy food that’s full of flavor, you’ve stumbled to the right place. This recipe is customizable to your preferred level of spiciness. 

This soup is insanely quick and easy to throw together, but it never tastes thrown together. (Have I eaten the leftovers for breakfast the next morning? Yes, I have.)

Spicy Creamy Tomato Soup Recipe PIN

It’s the perfect meal for chilly weeknights or Sunday lunch after church. They’re the kind of ingredients that are easily kept on hand for spontaneous fellowship.

And it’s cheap! 

Don’t miss the video towards the end of this post so you can see how easy it really is!

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Spicy Creamy Tomato Soup Recipe

For this recipe, you’ll need the following:

  • 2 TB butter
  • 1-2 TB minced garlic

Honestly, I measure with my heart. I buy this stuff from Walmart and just pour a good bit straight from the jar into the pot.

  • 1 onion, diced
  • 2 14.5 oz. cans fire roasted tomatoes, crushed or diced

I love the Muir Glen Organic brand, but it’s been hard to find at my local store lately. 

My most recent batch I used Hunt’s brand and it turned out great. 

  • 1½ c. chicken stock or broth
  • ½ – ¾ c. heavy cream
  • Seasonings: Salt, Pepper (I prefer freshly ground), dried basil, dried parsley, and ground cayenne red pepper. Sometimes after a taste test, I’ll decide it needs a little onion and garlic powder too!

You’ll also want some sort of a blender. I prefer to use my immersion blender. It’s a lot less work than transferring an entire pot of hot soup over to a traditional blender. Here’s the one I have and love:


5 Easy Steps for Making the Spicy Creamy Tomato Soup

Step 1

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.

Step 2

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.)

Step 3

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.)

Step 4

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.

Step 5

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! Watch me make it:

Printable Spicy Creamy Tomato Soup Recipe

AuthorJenna Punke BendtCategoryDifficultyBeginner

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.

Spicy Creamy Tomato Soup in a bowl with a side of grilled cheese

Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 tbsp Butter
 1 tbsp Minced Garlic
 1 Onion, diced
 29 oz Fire Roasted Tomatoes, crushed or diced (2- 14.5oz cans)
 1 ½ cups Chicken Stock or Broth
 ½ cup Heavy Cream
 1 tsp Salt
 1 tsp Pepper
 1 tsp Dried Basil
 1 tsp Dried Parsley
 1 tsp Ground Cayenne Red Pepper

1

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.

2

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.)

3

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.)

4

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.

5

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!

Ingredients

 2 tbsp Butter
 1 tbsp Minced Garlic
 1 Onion, diced
 29 oz Fire Roasted Tomatoes, crushed or diced (2- 14.5oz cans)
 1 ½ cups Chicken Stock or Broth
 ½ cup Heavy Cream
 1 tsp Salt
 1 tsp Pepper
 1 tsp Dried Basil
 1 tsp Dried Parsley
 1 tsp Ground Cayenne Red Pepper

Directions

1

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.

2

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.)

3

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.)

4

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.

5

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!

Spicy Creamy Tomato Soup Recipe

Let Us Know How This Spicy Creamy Tomato Soup Turns Out For You!

We hope this soup is just what your taste buds have been looking for! Tell us when you’ve tried this recipe and what you thought about it. And definitely consider pairing it with asiago grilled cheese for the ultimate comfort meal!

Read Also:

Easy Weeknight Crockpot Dinners

Gluten Free Dairy Free Dinners

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Spicy Creamy Tomato Soup Recipe

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