In need of some serious comfort food? This Spicy Tomato Soup made with canned diced tomatoes and served with a grilled cheese sandwich is exactly the meal you're looking for!
Is there anything in life that can't be cured by a cup of tomato soup and a grilled cheese? OK fine, I suppose tomato soup and grilled cheese can't fix all the worlds ails... But the food combo does often have the power to make us feel a whole lot better.
While I absolutely love a tomato soup made with garden fresh tomatoes, I also like the idea of a tomato soup recipe that can be made in a pinch, even when you don't have fresh tomatoes on hand (i.e. in the middle of winter when I tend to crave tomato soup most!). This tomato soup is made with canned diced tomatoes.
And even better? It has a little bit of a kick thanks to a red chili pepper. If you don't have chili peppers on hand, you can always use a jalapeño or habanero or whatever you do have. Or you can add a dry chili pepper. And if you don't have fresh or dried peppers, simply add in some red chili flakes instead!
Spicy Tomato Soup Recipe
The good news is that this spicy tomato soup couldn't be easier to make. Which means you'll have plenty of time to whip up a side of grilled cheese. In my opinion, grilled cheese makes every bowl of tomato soup that much more delicious.
To prepare the diced tomatoes, simply strain them from their juices, being sure to reserve the juices in a separate small bowl.
Then spread the tomatoes on a baking sheet and toss them with olive oil. Broil them on a rack in the middle of the oven until they're starting to brown, about 8-10 minutes.
Once tomatoes are broiled, add them to a food processor with garlic, chili pepper, carrot, milk, reserved tomato juice, and lemon juice.
Puree until the mixture is smooth.
Then transfer the tomato soup mixture to a medium saucepan and bring it to a boil over medium heat. Reduce to a simmer and cook for about 5 minutes. Stir in salt and pepper.
Serve in bowls and garnish with parsley and a little more cracked black pepper prior to serving.
Oh and serve a grilled cheese sandwich on the side. Obviously. It will cut the spiciness of the spicy tomato soup a bit.
Plus, are we ever too old for tomato soup and grilled cheese for dinner? I don't think so. Especially when it's really cold out and you've had a tough day and want minimal work in the kitchen.
Seriously though, this spicy tomato soup hit the spot. I personally think it had the perfect kick, but you can always take the seeds out of the pepper if you're worried it will be too spicy. Or add hot pepper flakes in at the end so you can easily adjust the spiciness level.
Also, don't forget to dip the grilled cheese into the tomato soup while you eat it. Because that's the best part 😉
Do you agree that sometimes tomato soup and grilled cheese is a necessary dinner?
If you're looking for more delicious soup recipes, I have another spicy tomato soup (this time with quinoa and feta!) and also a really comforting Chipotle Butternut Squash Soup. I also can't wait to make this Instant Pot Chicken Soup the next time I need a little TLC!
Spicy Tomato Soup
- 14 oz. (1 can) diced tomatoes in juice
- 3 Tbsp olive oil
- 1 Tbsp minced garlic (from about 3 cloves)
- 1 small red chili pepper (can also use jalapeño, habanero, or dried chili pepper), scrape seeds out if you don't like a lot of heat
- 1 medium carrot, peeled and thinly sliced
- 1 ½ cups 2% milk (can also use soy milk)
- 1 Tbsp freshly squeezed lemon juice
- ½ tsp salt
- ¼ tsp black pepper, plus more for sprinkling on top
- 2 tsp finely chopped parsley, for garnish
- Heat your oven's broiler and place oven rack in the middle position. Strain tomatoes, reserving the juices in a small bowl. Spread tomatoes on a baking sheet, drizzle with olive oil and broil until tomatoes are browning; about 8-10 minutes.
- In a food processor or blender combine broiled tomatoes, garlic, chili pepper, carrot, milk, reserved tomato juices, and lemon juice. Puree until the mixture is smooth.
- Transfer pureed soup to a medium saucepan and bring to a boil over medium heat. Reduce to a simmer and cook for about 5 minutes, until heated through. Stir in salt and pepper.
- Serve in bowls and garnish with parsley and additional black pepper. For extra comfort, be sure to serve the soup with a side of grilled cheese!
- Recipe adapted from Martha Stewart