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Downshot of Spicy Tomato and Chili Pepper soup in bowl on wood table

Spicy Tomato and Chili Soup

When it’s soup season, nothing is more comforting than classic tomato soup. The timeless soup begs for lots of herbs and crispy grilled cheese for dipping. There’s only one thing that could possibly make traditional tomato soup better: add a little heat. That’s why we love this Spicy Tomato and Chili Soup recipe from @ashcuoco.

INGREDIENTS

DIRECTIONS

  1. Heat oil in a large heavy bottomed pot over medium heat. Add shallot and garlic, stirring occasionally, until softened and fragrant—about 3 minutes.
  2. Stir in tomato paste and chili peppers and cook for 1 minute. Carefully pour in crushed tomatoes and their juices. Pour chicken stock into each of the empty tomato cans, swirl it around gently and pour into the pot. If using unsalted stock, season with ½ teaspoon salt (low sodium may not require additional salt—taste first and adjust accordingly). Stir in Italian spices and bring to a boil. Lower heat to medium low, cover and simmer for 15 minutes.
  3. Using an immersion blender, carefully puree until smooth. If you’d like it to be silky smooth, let the soup cool slightly and puree in a blender. Return the soup to the pot and stir in coconut milk. Adjust seasoning with salt and spice as needed.
  4. Serve with an extra swirl of coconut milk, cilantro and croutons.

Spicy Tomato and Chili Soup

When it’s soup season, nothing is more comforting than classic tomato soup. The timeless soup begs for lots of herbs and crispy grilled cheese for dipping. There’s only one thing that could possibly make traditional tomato soup better: add a little heat. That’s why we love this Spicy Tomato and Chili Soup recipe from @ashcuoco.