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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/spicy-tomato-soup-with-calabrian-chilies-recipe/