Go Back
+ servings

Spicy Tomato Soup

This spicy tomato soup is perfect for a light entree or appetizer for lunch or dinner. Make it in less than 10 minutes, for a wholesome and delicious weeknight meal.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Dinner, Soup
Cuisine: American, British
Keyword: 10-minute recipe, basil, canned tomatoes, chili, easy, red pepper flakes, tomato soup, vegan
Servings: 4
Calories: 86kcal
Author: Tonje


  • 2 (15 oz) cans canned diced tomatoes (UK: tinned chopped tomatoes)
  • 2 cups vegetable stock
  • 1 stick celery
  • 1 onion
  • 4 garlic cloves
  • 2 small chilies
  • 1 handful basil
  • ½ teaspoon Italian seasoning
  • 1 teaspoon sugar (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • teaspoon red pepper flakes
  • 2 teaspoons olive oil


  • Peel and dice the onion and chili. Slice the celery finely, and grate the garlic. Remove the basil leaves from the stalk, and rip them to smaller pieces.
    1 onion, 4 garlic cloves, 2 small chilies, 1 handful basil, 1 stick celery
  • Warm up the olive oil in a large pot over medium heat. Add the onion, chili, garlic and celery, and sautee for a few minutes until the onion is soft and translucent.
    2 teaspoons olive oil
  • Add the red pepper flakes and Italian seasoning to the pot, and sautee for another minute.
    ½ teaspoon Italian seasoning, ⅛ teaspoon red pepper flakes
  • Then, add the vegetable stock, basil leaves, canned diced tomatoes, and sugar. Stir to combine the ingredients.
    2 (15 oz) cans canned diced tomatoes, 2 cups vegetable stock, 1 teaspoon sugar
  • Cover the pot with a lid, bring the soup to a boil, then reduce it down to a simmer. Leave the tomato soup to cook for around 5 minutes.
  • Use a hand blender or immersion blender to blend the soup smooth.
  • Season with salt and pepper to taste. Serve the soup immediately while warm.
    ¼ teaspoon pepper, ¼ teaspoon salt



  • Feel free to adjust the seasoning however you like. For example, try using other fresh or dried herbs, or any other spices that you like.
  • Add more chili or red pepper flakes to make the soup spicier, or make a mild version by omitting these ingredients.
  • Store any leftover tomato soup in a fridge for up to 5 days, or freeze it for up to 6 months. Reheat it on the stove or in a microwave.


Calories: 86kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 922mg | Potassium: 545mg | Fiber: 3g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 55mg | Calcium: 88mg | Iron: 2mg