Red Hot Tomato Soup
A spicy, comforting tomato soup with a hint of heat from red pepper, perfect for chilly days and pairs well with crusty bread or a grilled cheese sandwich.
Ingredients
Instructions
- Saute minced onions and crushed garlic in olive oil and butter in a large saucepan or kettle.
- Cook until the onions are translucent.
- Add salt, black pepper, red pepper, honey, chopped canned tomatoes with their liquid to the saucepan.
- Cover and simmer on low heat for 1 hour.
Tips & Substitutions
For a richer flavor, consider adding a pinch of smoked paprika or a dash of Worcestershire sauce. If you want to make this vegetarian, substitute the butter with additional olive oil. You can also use fresh tomatoes instead of canned; just adjust the quantity accordingly. If you prefer a creamier soup, blend in some heavy cream or a dollop of sour cream before serving.
Serving Suggestions
Serve the Red Hot Tomato Soup hot, garnished with a swirl of sour cream, chopped parsley, and sliced scallions for added freshness. This soup pairs beautifully with Bill Bailey Corn Bread for a comforting meal. For a complete dinner, consider a simple green salad or grilled cheese sandwiches as sides.
Storage & Reheating
Store leftover Red Hot Tomato Soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. You can also microwave it in short intervals, ensuring to stir in between for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Red Hot Tomato Soup contains roughly 1127 calories, with 20g protein, 144g carbohydrates, and 55g fat. It is an excellent source of protein (39% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (37% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1496mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes in this recipe! About 3-4 pounds of ripe tomatoes should be equivalent to the 6 cups of canned tomatoes. Just peel and chop them, and remember to add some extra liquid since fresh tomatoes contain less juice than canned.
How can I adjust the spiciness of the soup?
To adjust the spiciness, you can simply decrease the amount of red pepper or omit it entirely. Alternatively, you can add more black pepper or even a splash of hot sauce for a kick. Taste as you go to find the perfect balance for your palate.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).