This recipe is one of those recipes that is so forgiving. I say this because every time I make tomato soup, I add or omit ingredients from what I had done previously, and somehow it always works out in my favour. If you are just getting into cooking and don’t want a super complicated recipe, THIS IS FOR YOU.
I have always loved good tomato soup. There is just something about it that immediately makes me feel all comfy and cozy. Growing up my mom never added anything spicy into her tomato soups, which was fine, still delicious – but for me, adding in a whole jalapeno and cayenne pepper was such a game changer. These ingredients are ones I am always including in so many of my meals because they are the perfect amount of heat for me.
An ingredient that can be a substitute for jalapeño is a roasted red bell pepper. The red pepper will add the same complexity to the soup as the jalapeño would have, without the heat! I am a big proponent of throwing new ingredients into soups, so if you add anything else to your tomato soup that turned out delicious, let me know in the comments below!
There is a bit of prep for this recipe, however, you are simply cutting the tomatoes and onion into chunks. As well as slicing the jalapeno in half, and cutting the top of the garlic bulb off to reveal the tops of the cloves inside. Put all these veggies on a baking sheet and drizzle them with olive oil, balsamic vinegar, dried oregano, Italian spices, and salt and pepper. You can be generous with the spices and vinegar in this step. Stick the baking sheet full of veggies in the oven and bake until the veggies are fully cooked.
Once the veggies have cooked put them into a blender with the chicken broth, coconut milk, and basil. Typically I start with ½ a can of coconut milk and add more to taste. Once the ingredients have been blended into a smooth consistency, pour them into a pot over medium heat. In this step, feel free to get creative with spices! I recommend adding paprika, cayenne pepper, and chili flakes – but you really can’t go wrong with spices here. If you can eat dairy, adding parmesan cheese is so delicious! I haven’t yet tried it with dairy-free parmesan, but I am optimistic that it would be just as tasty. Make sure to taste the soup to ensure that there is enough salt and pepper to your liking.
Serve the soup warm with my homemade garlic bread, and garnish it with fresh basil and pepper!
Like any recipe, it always pairs with some good tunes! When am I cooking this recipe, as well as stuffing my face with it, I listen to,
If you enjoyed this recipe as much as I do, please let me know at the bottom!
Spicy Roasted Tomato Basil Soup
4 Servings |Prep time: 25 min| Cook time: 10 min | Total time: 35 min
Ingredients
- 2 lb roma tomatoes
- 2 white onions
- 1 garlic bulb
- 1 jalapeño
- Salt & pepper
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tbsp dried oregano
- ½ tbsp Italian spices
- ½ – 1 can of coconut milk
- 1 ½ cups of chicken broth
- ½ cup of fresh basil
- 1 tsp paprika
- ½ tsp cayenne pepper
- Chili flakes to taste
Directions
- Preheat oven to 435° F.
- Cut the tomatoes in half, cut the onions into chunks, slice the jalapeño in half (see note 1), cut off the top of garlic bulb. Put all the veggies on a baking sheet.
- Coat the veggies with olive oil, balsamic vinegar, salt and pepper, oregano, and Italian spices. Toss the veggies in the oven for about 20-25 minutes, or until the veggies are cooked through.
- Once the veggies are cooked, place them in a blender with the basil, chicken broth, and ½ of the can of coconut milk. Add more coconut milk to taste. Blend until smooth.
- Pour the blender contents into a pot over medium-heat. Add the paprika, cayenne, chili flakes, and salt and pepper to taste.
- Serve warm with my homemade garlic bread, and garnish with pepper and basil.
Notes
- If you don’t like your soup spicy, you can remove the seeds from the inside of the jalapeño. I keep the seeds in just because I love a spice kick.
Han's Cuisine 