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Creamy spicy tomato soup served
Tasty and creamy tomato soup with spicy flavours

Spicy cream of tomato soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
The 'Pomodoro', or golden apple, is the soul of Italian cuisine. This soup balances the tomato's natural sweetness and acidity. Lycopene, the tomato's most valuable antioxidant, is fat-soluble, so cream and olive oil are responsible not just for taste but health too. The 'cream soup' texture here comes not from flour but tomato fibres and mechanical force of blending.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Stick blender (for creaminess)
  • Pot
  • Chef's knife

Allergen Information

⚠️ Milk
⚠️ Celery

Instructions

1 ✓

Chop onion finely and sweat until translucent in olive oil.

Tip: Heat evaporates onion's pungent oils, bringing out sweetness.
2 ✓

Add crushed garlic and chilli flakes, fry 1 minute until fragrant.

Tip: Capsaicin (chilli heat) dissolves best in fat, so oil extracts power now.
3 ✓

Add chopped tomatoes, sugar and stock. Cook on medium heat 20-25 minutes.

Tip: Cooking softens and breaks down tomato cell walls (pectin), thickening soup naturally.
4 ✓

Blend soup until smooth. For very silky texture, pass through sieve to remove seeds.

Tip: Blending aerates soup, making colour brighter and more orange [Emulsification].
5 ✓

Stir in cream, heat through (don't boil long), and serve sprinkled with torn basil.

Tip: Never cook basil in, heat destroys fresh scent and blackens it.

Recipe FAQ

Why is the soup sour?
Acidity varies by tomato variety. If too sour, correct with a pinch of sugar or bicarbonate of soda (neutralises acid).

Ingredients

  • 1 kg Ripe tomatoes (or quality chopped tinned tomatoes)
  • 1 head Onion
  • 3 cloves Garlic
  • 3 ml Olive oil
  • 500 ml Vegetable stock
  • 100 ml Double cream (30%)
  • 1 tsp Sugar (to taste, to balance acid)
  • 1 bunch Fresh basil
  • 1 pinch Chilli flakes