Spicy Tomato Soup

Spicy Tomato Soup with Smoked Cheddar Chicken Quesadillas | The Spicy Bee

Fall soups are where it’s at, especially when your tomatoes are starting to get to the point of no return. It only makes sense to have them added to a melty cheese sandwich or, better yet, SOUP. I grew up eating Campbell’s Tomato Soup out of a can–and while those memories are great, I strive to create something healthier that is:

a. High fructose corn syrup free
b. Lower preservative laden
c. Gluten-free (and dairy-free if you omit the manchego)
d. “Flavoring” free
e. Spicy!!!!!!!!!!!!!!!!!!!!!!!

Now now, what about canned tomatoes? Well, yes we could get into fisticuffs about the acidity of tomatoes and their negative affects on the lining of some cans (buy BPA free please!)…even AFTER all that, I still feel like it’s a step up from Campbell’s.

I feel like once you realize the ease of this recipe, you may feel like I do. From what I can tell, this recipe will FREEZE beautifully too, so long as you do not add the coconut milk until after you re-thaw (so cool, cap, and toss into the freezer after the * below).

Spicy Tomato Soup

(Featuring Smoked Cheddar Spinach Quesadillas)

Spicy Tomato Soup with Smoked Cheddar Chicken Quesadillas | The Spicy Bee

Ingredients

  •  8-10 large, ripe tomatoes (may sub for 1 28oz can diced tomatoes)
  • 1 16oz jar/can tomato sauce
  • 1 fresh cayenne pepper
  • 1 small yellow pepper, deseeded
  • 4 cloves garlic
  • Salt and pepper, to taste
  • 1 32oz container coconut milk (will be added to taste)
  • 3/4 c shredded manchego cheese
  • 1 ripe avocado

Method

In a blender, combine all tomato products, garlic, cayenne, and yellow pepper, and blend until smooth. Add the mixture to a large saucepan, and bring to a boil. Salt and pepper to taste; simmer for 20 minutes.* Check the spice after the simmer, and, if needed, add coconut milk to the mixture, whisking in 1/4 c at a time. Plate and top with avocado and manchego. This is also great topped with sour cream and your favorite tortilla chips. Soup should be creamy with a healthy kick! This recipe is gluten-free, dairy-free (should you omit the cheese), and serves 4

My new combo is having this soup alongside a tried and true (albeit, messy) Smoked Cheddar and Spinach Quesadilla.

 This is my favorite recipe for a spicy tomato soup. What food did you grow up with that you long to make healthier?

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3 Comments

  • Reply Marlynn @UrbanBlissLife October 24, 2014 at 5:06 pm

    YES: Manchego Cheese! What a great addition to tomato soup! Most of the foods that I grew up with are not at all healthy. At all. 🙂 So my whole adult life is pretty much striving to create healthier versions of those beloved dishes. I’m filing this recipe away for one of the many chilly fall nights to come. Thanks!
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  • Reply Kayla November 2, 2014 at 11:41 pm

    I never used to like tomato soup – even though I LOVE tomatoes…. but I’ve started to like it more and more. This sounds so delicious (as all the things you make do)!
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  • Reply Homemade Cast Iron Naan - The Spicy BeeThe Spicy Bee February 17, 2015 at 11:05 am

    […] Dip it into my Spicy Tomato Soup […]

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