Recipe: Spicy Tomato Soup

I really love this soup. Its creamy but contains no dairy (or milk alternative), its filling, it has a slightly spicy undertone, and its a great thing to have around your house during all seasons.

We made a big batch yesterday and ended up freezing the entire thing. Its just so good to have on hand if you’re in need of a quick meal, an additional to a meal, or perhaps even a dose of comfort food (tomato soup will always be one of my go-to comfort foods).


Spicy Tomato Soup
(adapted slightly from Food Babe)


1 tsp of olive oil
1 medium white onion chopped
4 carrots chopped
2 garlic cloves minced
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (or more if you want it spicier)
1 tbsp fresh rosemary
1 tbsp fresh basil
24 ounces of pureed tomatoes
1 quart of vegetable broth or stock
1 can of Eden Farms white beans (can be Cannelloni or Great Northern) strained and rinsed
2 cups water
diced fresh tomatoes (optional; if you have them around the house)
1 bunch Dino kale, chopped (optional)


  1. Heat olive oil on medium heat in a large pot
  2. Add onion and carrots and cook for about 4-5 mins
  3. Add garlic next and cook another 2 mins
  4. Add spices, broth, water, and tomatoes to pot and bring to a boil
  5. Once soup is at a boil, reduce to simmer and add beans
  6. Simmer soup for 25 mins
  7. Puree soup using an immersion blender

Food Babe recommends adding a bunch of chopped kale to the soup just prior to serving, and I have to agree. The addition of kale not only adds tons of great nutrients to the soup, it also adds a wonderful flavor and texture to it as well.

Pair the soup with crackers, roasted veggies, or even a grilled cheese sandwich (the second part of my go-to comfort food dish).

Freezes well!


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