Best 5 Hearty Spicy Tomato Vegetable Soup Recipes

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Indulge in a hearty and flavorful culinary journey with our diverse collection of tomato-based vegetable soup recipes. From the classic and comforting traditional tomato soup to the tantalizingly spicy Mexican tortilla soup, each recipe offers a unique taste experience.

The traditional tomato soup recipe embodies the essence of comfort food, featuring a velvety smooth texture and a rich, tangy tomato flavor. Savor the delightful simplicity of this timeless soup, perfect for a cozy meal on a chilly day.

For those who crave a zesty kick, the Mexican tortilla soup is a must-try. This vibrant soup boasts a symphony of flavors, combining the tang of tomatoes with the warmth of chili peppers, cumin, and oregano. Crispy tortilla strips add a delightful textural contrast, making this soup a fiesta for the senses.

If you're looking for a vegan-friendly option, the roasted red pepper and tomato soup is a culinary delight. Bursting with the roasted sweetness of red peppers and the tangy goodness of tomatoes, this creamy and flavorful soup is sure to satisfy.

For a taste of Tuscany, the Italian tomato soup transports you to the heart of Italy. Fresh tomatoes, aromatic basil, and a hint of garlic come together in perfect harmony, creating a rich and savory soup that captures the essence of Italian cuisine.

Last but not least, the spicy tomato vegetable soup brings a fiery twist to your taste buds. Packed with a variety of vegetables and brimming with bold flavors, this soup is a symphony of heat, spice, and tanginess.

Here are our top 5 tried and tested recipes!

EASY VEGETABLE SOUP RECIPE



Easy Vegetable Soup Recipe image

Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.

Provided by Natalya Drozhzhin

Categories     Easy

Time 1h

Number Of Ingredients 15

2 Tbsp olive oil
1 medium yellow onion (chopped)
2 large carrots (chopped)
1 cup chopped celery
28 oz canned diced tomatoes
60 oz vegetable broth ( low-sodium)
3 medium potatoes (diced)
1 cup green beans (chopped)
3 bay leaves
2 tsp salt (or to taste*)
1 tsp ground black pepper
1 cup frozen sweet corn
1 cup frozen sweet peas
1/2 cup green onions (chopped)
1/4 cup fresh parsley (chopped)

Steps:

  • Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
  • Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
  • Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

THE BEST EVER TOMATO SOUP



The Best Ever Tomato Soup image

Creamy, rich and bursting with brightness, this tomato soup recipe is the ultimate sidekick to a grilled cheese sandwich. You can't beat this homemade version of the classic. - Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 16 servings (4 quarts).

Number Of Ingredients 15

3 tablespoons olive oil
3 tablespoons butter
1/4 to 1/2 teaspoon crushed red pepper flakes
3 large carrots, peeled and chopped
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons dried basil
3 cans (28 ounces each) whole peeled tomatoes, undrained
1 container (32 ounces) chicken stock
2 tablespoons tomato paste
3 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup heavy whipping cream, optional
Fresh basil leaves, thinly sliced, optional

Steps:

  • In a 6-quart stockpot or Dutch oven, heat oil, butter and pepper flakes over medium heat until butter is melted. Add carrots and onion; cook, uncovered, over medium heat, stirring frequently, until vegetables are softened, 8-10 minutes. Add garlic and dried basil; cook and stir 1 minute longer. Stir in tomatoes, chicken stock, tomato paste, sugar, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer, uncovered, to let flavors blend, 20-25 minutes. , Remove pan from heat. Using a blender, puree soup in batches until smooth. If desired, slowly stir in heavy cream, stirring continuously to incorporate; return to stove to heat through. Top servings with fresh basil if desired.

Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

HEARTY VEGETABLE SOUP



Hearty Vegetable Soup image

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

Steps:

  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

HEARTY TOMATO SOUP WITH LEMON AND ROSEMARY



Hearty Tomato Soup with Lemon and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 15-ounce can cannellini (white) beans, drained and rinsed
1 28-ounce can crushed tomatoes
3 cups chicken broth
1 bay leaf
1 sprig of fresh rosemary, plus 1 teaspoon, minced
1/2 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2/3 cup creme fraiche
Zest of one lemon

Steps:

  • In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 teaspoon rosemary, and red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
  • Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to a soup pot and keep warm over low heat. Season with salt and pepper.
  • In a medium bowl fold in the lemon zest and the remaining teaspoon of rosemary to 2/3 cup creme fraiche. To serve, ladle the soup into bowls and dollop each bowl with the lemon rosemary creme fraiche. Serve immediately.

SPICY VEGETABLE SOUP



Spicy Vegetable Soup image

A soup that hits the spot no matter what time of year. You can add as many types of vegetable as you like. Cooking the raw vegetables with the oil and spices before you add any type of broth intensifies the flavor of the soup. Store bought broth works fine. Need to consider salt content when using store bought broth.

Provided by LOUISE GOLDEN

Categories     Stocks

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 diced onion
5 potatoes (about 2 cups diced)
2 carrots (about 1 cup diced)
celery (about 1 cup chopped)
14 1/2 ounces green beans
2 cups frozen corn
8 ounces fresh spinach
14 1/2 ounces petite diced tomatoes
10 ounces Ro-Tel diced tomatoes with peppers
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 bay leaves
6 -8 cups chicken stock or 6 -8 cups beef stock

Steps:

  • Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
  • In a large stock pot saute onion in vegetable oil.
  • Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
  • Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
  • corn, green beans, bay leaves and stock.
  • Add water if needed.
  • Bring to a boil and then simmer for two to three hours.
  • The last hour simmer with a lid on stock pot.

Nutrition Facts : Calories 215.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.3, Sodium 803.9, Carbohydrate 39.7, Fiber 6.4, Sugar 6.4, Protein 8.9

Tips:

  • Use fresh, ripe vegetables. This will give your soup the best flavor.
  • Don't be afraid to experiment with different vegetables. You can use any vegetables that you like, so feel free to get creative.
  • Sauté the vegetables before adding them to the soup. This will help to bring out their flavor and make them more tender.
  • Use a good quality broth. This will make a big difference in the flavor of your soup.
  • Season the soup to taste. Add salt, pepper, and other spices to taste.
  • Serve the soup with a side of bread or crackers. This will help to soak up the broth and make a complete meal.

Conclusion:

This hearty and spicy tomato vegetable soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with vegetables and has a flavorful broth that is sure to warm you up. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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