Spicy Tomato Soup with Calabrian Chilies Recipe

Introduction

This Spicy Tomato Soup with Calabrian Chilies is a vibrant and comforting dish with a perfect balance of heat and creaminess. Featuring roasted red peppers and fresh basil, it’s a flavorful twist on a classic that’s ideal for any season.

Ingredients

• 1 tablespoon olive oil
• 1 small shallot, diced
• 2 cloves garlic, minced or pressed
• 2 tablespoons crushed Calabrian chilies (adjust to taste)
• 2 tablespoons tomato paste
• 1 cup roasted red peppers, roughly chopped
• 1 (28 ounce) can San Marzano whole peeled tomatoes
• 1 cup vegetable stock (or chicken stock, or water)
• 1 teaspoon kosher salt, to taste
• 1/2 teaspoon black pepper
• 3/4 cup heavy cream
• 1/4 cup fresh basil
• 4 cups sourdough bread (about 1 medium loaf)
• 1/2 cup unsalted butter, melted
• 2 tablespoons parmesan cheese, grated
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: In a large stockpot over medium heat, sauté the diced shallot and minced garlic in olive oil for about 5 minutes, until translucent and fragrant.
2. Step 2: Add the tomato paste and crushed Calabrian chilies along with their oil. Continue to sauté for another 2 to 3 minutes to deepen the flavors.
3. Step 3: Add the canned tomatoes (gently crush them by hand), chopped roasted red peppers, vegetable stock, salt, and pepper. Stir well to combine.
4. Step 4: Bring the soup to a boil, then cover the pot and reduce heat to simmer for 15 to 20 minutes.
5. Step 5: Stir in the heavy cream and fresh basil. Cook for an additional 5 to 10 minutes until heated through.
6. Step 6: Puree the soup until smooth using an immersion blender or a standard blender in small batches. Leave a small opening in the blender lid to let steam escape.
7. Step 7: Taste the soup and adjust seasoning. If it is too acidic, add 1 to 2 teaspoons of honey or sugar to balance the flavor.
8. Step 8: For the croutons, preheat the oven to 400°F and line a baking sheet with parchment paper.
9. Step 9: Cut sourdough bread into 1-inch cubes. Place in a bowl, drizzle with melted butter, and toss to coat evenly.
10. Step 10: Sprinkle with garlic powder, salt, pepper, and parmesan cheese. Toss again to combine all flavors.
11. Step 11: Spread the bread cubes in an even layer on the prepared baking sheet.
12. Step 12: Bake for 10 to 15 minutes until the croutons are golden brown and crispy.
13. Step 13: Remove croutons from the oven and let cool completely before serving with the soup.
14. Step 14: Serve the warm spicy tomato soup garnished with the homemade sourdough croutons, a drizzle of Calabrian chilies, and fresh basil leaves.

Tips & Variations

• Adjust the amount of Calabrian chilies to control heat—start with less and add more as desired.
• For a smoky flavor, try adding a pinch of smoked paprika along with the tomato paste.
• Substitute sourdough bread with any rustic bread for croutons, but avoid very soft breads to maintain crispiness.
• Use coconut cream instead of heavy cream for a dairy-free version with a subtle tropical note.
• Add a splash of balsamic vinegar to the soup before pureeing for extra depth and brightness.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low to medium heat, stirring occasionally. Croutons keep best in a sealed container at room temperature for up to 2 weeks; avoid refrigeration as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply substitute the heavy cream with coconut cream or another plant-based cream alternative and use vegetable stock. Make sure to omit the parmesan or replace it with a vegan cheese or nutritional yeast for flavor.

How spicy is this soup?

The heat comes primarily from the Calabrian chilies, which add a medium level of spiciness with a slightly smoky and fruity note. You can reduce or increase the amount of chilies depending on your preferred spice level.

Spicy Tomato Soup with Calabrian Chilies Recipe

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★★★★★

4.4 from 70 reviews

A flavorful and spicy tomato soup infused with Calabrian chilies, roasted red peppers, and fresh basil, finished with creamy richness and served with homemade garlic parmesan sourdough croutons. Perfect as a comforting, slightly spicy starter or light meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 tablespoon olive oil
• 1 small shallot, diced
• 2 cloves garlic, minced or pressed
• 2 tablespoons crushed Calabrian chilies (adjust to taste)
• 2 tablespoons tomato paste
• 1 cup roasted red peppers, roughly chopped
• 1 (28 ounce) can San Marzano whole peeled tomatoes
• 1 cup vegetable stock (can substitute chicken stock or water)
• 1 teaspoon kosher salt (to taste)
• 1/2 teaspoon black pepper
• 3/4 cup heavy cream
• 1/4 cup fresh basil leaves

Croutons Ingredients

• 4 cups sourdough bread, cut into 1-inch cubes (about 1 medium loaf)
• 1/2 cup unsalted butter, melted
• 2 tablespoons parmesan cheese, grated
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Sauté aromatics: In a large stockpot over medium heat, heat olive oil. Add the diced shallot and minced garlic and sauté for about 5 minutes until translucent and fragrant.
2. Add tomato paste and chilies: Stir in the tomato paste and crushed Calabrian chilies with their oil, cooking an additional 2-3 minutes to develop flavor.
3. Add tomatoes and peppers: Gently crush the canned San Marzano tomatoes by hand and add them to the pot along with the chopped roasted red peppers.
4. Add stock and season: Pour in the vegetable stock, then season with kosher salt and black pepper. Stir to combine everything evenly.
5. Simmer soup: Bring the mixture to a boil, then cover and reduce heat. Let simmer for 15-20 minutes allowing flavors to meld.
6. Finish with cream and basil: Stir in the heavy cream and fresh basil leaves, cooking 5-10 minutes more until heated through.
7. Puree soup: Use an immersion blender directly in the pot or transfer the soup in small batches to a standard blender to puree until smooth. Be cautious to allow steam to escape if using a standard blender.
8. Adjust seasoning: Taste and modify seasoning as needed. Optionally add 1-2 teaspoons of honey or sugar if the soup is too acidic.
9. Prepare croutons: Preheat oven to 400°F (200°C). Toss sourdough bread cubes with melted butter, garlic powder, salt, pepper, and parmesan cheese until evenly coated.
10. Bake croutons: Spread the coated bread cubes in a single layer on a baking sheet lined with parchment paper. Bake for 10-15 minutes until golden and crispy.
11. Serve: Ladle the hot spicy tomato soup into bowls and garnish with the homemade sourdough croutons, a drizzle of Calabrian chili oil if desired, and fresh basil leaves.

Notes

• Adjust the amount of Calabrian chilies according to your preferred spice level.
• For a less acidic soup, add honey or sugar during the seasoning adjustment step.
• To save time, roasted red peppers can be store-bought jarred variety.
• Soup can be stored refrigerated for up to 3 days or frozen for up to 2 months.
• Croutons keep well in an airtight container for up to 2 weeks.
• Use fresh basil for best flavor; dried basil will not provide the same bright taste.
• Be careful when pureeing hot soup; blend in small batches and vent the lid to prevent steam buildup.

Keywords: spicy tomato soup, Calabrian chilies, roasted red pepper soup, creamy tomato soup, homemade croutons, Italian soup