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Easy Spicy Tomato Soup | Kitchen Cents
Rachel

Spicy Tomato Soup

5 from 1 vote
Roasted tomatoes, jalapeno peppers, garlic and more make this Spicy Tomato Soup the hot ticket on any table. A perfect year-round soup!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 to 6 servings

Ingredients
  

  • 31/2 to 4 lbs tomatoes halved, 10-15 roma tomatoes
  • 1 large onion cubed
  • 1 bell pepper red, orange or yellow, halved and seeded
  • 2 jalapeno pepper add more or less depending on how hot you want it, halved and seeded (keep seeds for more spicy)
  • 8 large garlic cloves skin on
  • 3 large carrots peeled, halved and cut 3-4 inch long
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 1/2 to 2 cups chicken broth
  • 1/2 cup basil pesto
  • 1/2 to 2 tbsp sugar to taste
  • parmesan garnish
  • fresh basil garnish

Method
 

  1. Preheat oven to 400 degrees F.
  2. Place all veggies on sheet pan, cut sides down.  Drizzle with olive oil. Sprinkle with salt and pepper. Bake at 400 degrees F. for about 35-45 minutes until skins begin to blacken.
  3. Remove from oven.  Remove loose skins from tomatoes and peppers.  Pop garlic out of skins (remove skins).  Place all roasted veggies into a blender.  Puree.
  4. Pour puree into stock pot.  Add basil pesto.  Thin down with chicken broth (1.2 cup at a time) until consistency desired is reached.  Add sugar to taste (1/2 tbsp at a time).  Salt and pepper to taste.
  5. Garnish with parmesan and fresh basil. 

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