Spicy Tomato Soup

A rustic, spicy tomato soup made with canned tomatoes, red wine, herbs, cumin and a good dose of red pepper flakes, simmered for an hour and blended to the texture you like.

Course Soup

Cuisine American

Keyword Crushed Red Pepper

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings bowls

Calories 149kcal

Ingredients

2 tablespoons olive oil
1/2 yellow onion diced
1 stalk celery minced
4 cloves garlic minced
1 tablespoon red pepper flakes use 2 teaspoons for a milder soup
1 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup red wine
2 cans diced tomatoes 28-ounce cans, with their juice
1/4 cup fresh basil chopped, divided
1 cup vegetable broth
salt and black pepper to taste

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion and celery and sauté until the onion turns translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
Stir in the red pepper flakes, thyme, cumin and oregano and cook for about 30 seconds. Pour in the red wine and simmer until it has reduced by about half, 3 to 5 minutes.
Add the diced tomatoes with their juice and increase the heat to high. Bring the soup to a boil, then reduce the heat to low, stir in most of the basil (save a little for topping) and simmer for an hour, stirring occasionally.
Add the vegetable broth and simmer for 10 more minutes, stirring now and then.
Blend the soup with an immersion blender until it is as smooth or as chunky as you like. Season with salt and pepper, then serve topped with the reserved basil.

Notes

A full tablespoon of red pepper flakes makes a hot soup. If you're not sure, start with 2 teaspoons and stir in more at the end.

To skip the wine, use another 1/2 cup of vegetable broth. Some alcohol stays in the soup even after an hour of simmering.

Nutrition