You’re gonna go crazy for this spicy roasted tomato soup. It’s creamy, comforting and packed full of flavour. This soup makes a great side dish and is particularly good for dipping your favourite sandwiches.
While tomato soup is nothing new to most, this one is made with a special addition – Sriracha hot sauce. This spicy condiment is made with red chilli peppers, garlic, vinegar, salt and sugar. Yes, it’s hot, but it’s also tangy and slightly sweet.
You might be surprised to know that this soup requires no stovetop or pot. Simply throw the vegetables in the oven and roast until golden brown and charred. Roasting causes the natural sugars in the vegetables to caramelize, which brings out rich flavour.
Not only is roasting good for flavour, but it’s also super easy.
This spicy roasted tomato soup can be made in just about 30 minutes, which is great for those busy days when you need something nutritious and quick.
I hope you’ll give it a try.
Spicy Roasted Tomato Soup Ingredients
Tomatoes – The main ingredient here is tomatoes. More specifically Roma tomatoes, also known as plum tomatoes. They are about the size of your palm and are slender in shape and firm. They are great for roasting due to their low water content.
Red pepper – One of my favourite foods is roasted red peppers. Roasting brings out the intense flavour and softens the texture in bell peppers. Ideal for blending into creamy soups.
Red onion – These red-skinned onions have a mild flavour when cooked. While offering substantial flavour, they don’t overpower the soup, letting other ingredients shine.
Garlic – Similar to the red onion, roasting garlic mellows the taste. In its raw state, garlic would be too overpowering for this recipe.
Spices – I love using dried spices. I went with an Italian vibe here and used dried basil and oregano. They pair well with all the other ingredients in the soup.
Sriracha – Let’s add some heat. Sriracha is so versatile, it can be used in just about anything. Be careful not to use too much, and gradually add and taste as you go.
Tomato paste – For that extra punch of tomato taste, tomato paste is a must. I buy those little jars and simply freeze what I don’t use for future recipes. Such a little thing makes a huge difference.
Almond milk – Plain unsweetened almond milk is used to cut the acidity and tame the spice in this soup. It provides a creamy consistency, without adding any additional flavour.
Vegetable broth – In order to get a smooth soup, you need to add liquid to the blender. I love using vegetable broth here instead of water for extra flavour.
Garnishes For Tomato Soup
The options are endless, here are a few ideas that I used for this recipe:
- Plain yogurt (optional, garnish): Keep this soup vegan and use plain coconut yogurt or you can use plain greek yogurt as well. It looks pretty but it actually works well with the spicy factor of the soup and it adds extra creaminess.
- Fresh basil and/or parsley (optional, garnish): For a pop of colour and aromatics, fresh herbs are a great addition to this spicy soup.
More Recipes Like This Spicy Roasted Tomato Soup
Here are some tasty and comforting soup recipes to try:
- Roasted Cauliflower + Leek Soup
- Comforting White Bean + Kale Noodle Soup
- Roasted Red Pepper + Tomato Soup with Sourdough Croutons
- Favorite Minestrone Soup
- Carrot Ginger Soup
Please leave a comment and a rating to let me know how this spicy roasted tomato soup turned out for you!
Spicy Roasted Tomato Soup
Equipment
- high speed blender
Ingredients
- 4 Roma tomatoes quartered
- 1 red pepper chopped into large chunks
- ½ large red onion chopped into large chunks
- 3 garlic cloves peeled
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tbsp tomato paste
- 2 tsp sriracha more to taste, desired spice level
- ½ cup almond milk plain unsweetened
- 2 cup vegetable broth
- ¼ tsp salt more to taste
- ⅛ tsp pepper more to taste
- 2 tbsp plain yogurt optional, garnish
- 1 tbsp fresh basil and/or parsley optional, garnish
Instructions
- Preheat the oven to 400°.
- Arrange the tomatoes, red pepper, onion and garlic on a large baking tray.
- Drizzle the olive oil over the vegetables and sprinkle the dried herbs, salt and pepper on top.
- With your hands, mix everything together well.
- Place in the oven and cook for 25-30 minutes.
- Once vegetables are slightly charred and caramelized, remove them from the oven.
- Carefully transfer the roasted vegetables to the high-speed blender.
- Add the tomato paste, sriracha, almond milk, vegetable broth and some salt and pepper.
- Blend until completely smooth.
- Taste and adjust seasonings/spice level as needed.
- Pour into bowls and top with garnish if using.
- Enjoy immediately.
