This spicy tomato soup is a delicious and comforting bowl of goodness with just the right amount of kick! It’s perfect for a light and flavorful lunch to warm you up from the inside out.
If you’re looking for a new spin on a classic favorite, this spicy tomato soup is the perfect quick and easy choice! Made with fresh or canned tomatoes, bold spices, and just a touch of heat. It pairs perfectly with a grilled cheese or slice of crusty sourdough bread.
This is a wonderful recipe to make large batches of during the summer months when you have plenty of ripe, garden-fresh tomatoes to use up. Just make this tomato soup, then freeze it in individual portions to enjoy any time of year!
Why This Tomato Soup Recipe Works
- Simple. This recipe uses one pot and is as easy as sauteing, simmering, and blending.
- Perfect for freezing. Tomato soup freezes very well as long as you don’t add cream. Make a big batch and freeze it in individual portions to enjoy any time the craving strikes.
- Dairy-free. This tomato soup skips heavy cream and butter so you can enjoy this recipe even on a dairy-free diet.
- Nutritious. Packed with tomatoes and vegetables like carrots, onions, and fennel, this recipe is full of antioxidants and fiber.
The Spicy Twist
This soup uses spices like ground cumin, red pepper, and chili powder to give a satisfying warmth without being too spicy. If you’ve been looking to spice up your go-to meals, adding a dash of spice could be just what you need for a flavor boost.
Serve it with garlic cheese bread or corn chips to bring out the richness of flavors. Add some diced tomatoes and cilantro for a pop of freshness, and it’s sure to be an instant hit on your dinner table!
Ingredients For Spicy Tomato Fennel Soup
Here is a list of the ingredients you will need for this spicy tomato soup. Scroll down to the printable recipe card for all the details.
- Oil. We like the flavor of olive oil in this soup, but you can use any cooking oil.
- Onions. Yellow or white onions.
- Fennel. Fennel brings a great flavor to this soup and adds a hint of sweetness that brings out the tomato flavors.
- Dried spices. Ground cumin, red chili pepper flakes, chili powder
- White wine. You can use extra chicken broth if you don’t care to cook with wine.
- Tomatoes. This recipe calls for whole fresh tomatoes, but you can easily substitute them with three 15-ounce cans of diced tomatoes.
- Chicken stock. You can use homemade chicken broth or storebought. You can even use vegetable broth or beef broth.
- Bay leaves.
- Lemon juice.
Here’s a quick look at the steps needed for this spicy tomato soup recipe, but be sure to check out the printable recipe card at the bottom of the page.
In a large pot, heat the olive oil over medium-high heat. Add the diced onion, carrot, and fennel, cooking until softened (about 8 minutes), occasionally stirring for even cooking.
Stir in the salt, cumin, red pepper flakes, garlic, and chili powder, cooking for 1 minute, then pour in the wine. Cook, occasionally stirring, for 3 minutes to cook off the alcohol.
Add the tomatoes, chicken stock, and bay leaves. Bring the soup to a boil, then reduce the temperature to medium or medium-low so that the soup is at a steady simmer. Stir occasionally and simmer for 30 minutes.
Discard the bay leaves and blend the soup using a standard blender or an immersion blender. If you use a standard blender, blend the soup in batches, and do not seal the lid of the blender.
Stir in the lemon juice and serve.
Variations to Keep Your Tomato Soup Exciting
- Tomato Soup with a Cajun Twist: Swap out the spices with a Cajun seasoning mix for a Southern-inspired flair. The Cajun spices complement the natural sweetness of the tomatoes.
- Provolone Cheese Meltdown: Before serving the soup float a slice of provolone cheese on top of each bowl and place it under the broiler for a minute.
- Healthy Add-Ins: Toss some extra veggies into the soup like spinach, kale, or even shredded zucchini.
Tips for Success
- If you’re using canned tomatoes instead of fresh ones, keep in mind that some canned varieties are more acidic than others. If the soup seems too acidic, just add a pinch of sugar, stir, and taste it again.
- Important!: If you’re using a standard blender and blending in batches, it is incredibly important to leave the lid vented so the steam can escape. Alternatively, you can place a towel over the top of the blender instead of the lid.
- If you don’t like the extra spiciness, leave it out or cut down on the red pepper flakes. This soup is still fantastic without the extra heat.
- If you want extra spice, add a dash of hot sauce such as Tabasco or Sriracha.
What to Serve with Homemade Tomato Soup
Nothing goes better with a bowl of tomato soup than a grilled cheese sandwich (except maybe a hot meatloaf sandwich). You could also contrast temperatures and serve it with a crisp and cool little gem Cesar salad. Or, try these other ideas to serve alongside this soup!
- Sourdough croutons or homemade garlic croutons
- Texas toast garlic bread
- Hearty spelt sourdough
- Garlic and herb focaccia
- Sourdough crackers
- Chicken sandwich
- Smoked ham and potatoes au gratin
How to Store and Reheat Soup
Let any leftover soup cool to room temperature, then store it in an airtight container in the refrigerator for up to 3-5 days. I recommend storing tomato soup in a glass container since the tomato can stain plastic dishes.
You can freeze this soup as well by storing in an airtight container or bag in the freezer for up to 6 months. When ready to eat it, leave it in the refrigerator overnight and follow the reheating instructions below.
You can reheat your soup one of two ways. To use a microwave, heat the soup in a microwave-safe bowl, covered, for 2-3 minutes, stirring every 30-45 seconds. If you’re using the stove, place the soup in a small saucepan over medium heat and stir until heated through.
⭐️ Helpful Tools
Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on.
? More Recipes You Will Love:
Swedish yellow pea soup is rich, hearty, and super simple to make. With a combination of yellow split peas, smoked ham hocks, and a savory broth, this soup is perfectly hearty and filling for any cold winter day.
Roasted red beet soup is creamy and rich with a complex flavor that’s a little sweet and a little savory. You’ll love the beautiful color and wholesome nutrition packed into each bowl.
With bright green broccoli florets and savory bacon pieces swimming in a thick, creamy, and cheesy broth, you really can’t beat a bowl of potato broccoli cheddar soup!
Connect With Savor the Best:
Please follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 large carrots, diced
- 1 large fennel bulb, diced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 3/4 teaspoon dried red pepper flakes
- 4 large garlic cloves, minced
- 1/4 teaspoon chili powder
- 1 cup dry white wine
- 3 pounds fresh tomatoes, diced or 3 (15-ounce) cans of tomatoes
- 4 cups of chicken stock
- 2 bay leafs
- 1 tablespoons lemon juice
- In a large soup pot, heat the olive oil over medium-high heat. Add the onion, carrot, and fennel and cook, occasionally stirring, until softened, about 8 minutes.
- Stir in the salt, cumin, red pepper flakes, garlic, and chili powder. Cook for 1 minute until fragrant, then pour in the wine. Cook for 3 minutes to cook off the alcohol.
- Add the tomatoes, chicken stock, and bay leaves. Bring to a boil, then reduce the temperature to medium and simmer the soup, occasionally stirring, for 30 minutes. Discard the bay leaves.
- Blend the soup. You can use a standard blender or an immersion blender. If you use a standard blender, blend the soup in batches, and do not seal the lid of the blender.
- Stir in the lemon juice and serve.
If you are using canned tomatoes, some brands of tomatoes are more acidic. If you find the soup too acidic, you can add a pinch of sugar.
For a thicker soup, you can return the blended tomato soup to the stove and simmer for 10 to 15 minutes until reduced.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 3mgSodium: 368mgCarbohydrates: 13gFiber: 3gSugar: 7gProtein: 4g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
This recipe was originally published on September 12, 2014.