Kicked Up Spicy Roasted Tomato Soup

I was never a fan of tomato soup growing up. Somewhere along the line, my tastes have changed and I like it now. I think it started on the cold side with a love of gazpacho and grew to the heated tomatoes as well.

This recipe first appeared as a guest blog post back in August. The other day I decided to make tomato soup for the first time and knew I had to use, or at least start with, this recipe.

Photo Dec 01, 12 36 56 PM

I kicked up the spices a bit. It was great!

Photo Dec 01, 11 06 57 AM

In addition to the original (which I halved as it makes a lot of soup), I added two Anaheim peppers, a red bell pepper and two tablespoons of Louisiana Hot Sauce.

Photo Dec 01, 11 20 00 AM

Ready for the roaster.

Photo Dec 01, 12 08 36 PM

When Namoi wrote the original guest post, I recall having immersion blender envy. Not having one myself, I scooped the roasted veggies into my food processor and pureed them there in several batches.

Photo Dec 01, 12 13 25 PM

Back in the pot and add the milk.

Photo Dec 01, 12 36 46 PM

I would not say the spice level was hot, but it did have a small kick (gentle tap). The spice level increased the more you ate, but even at the end, my wife, whose heat tolerance is about half of mine, thought it was perfect.

Roasted Tomato Soup


  • 20 medium Roma (Italian plum) tomatoes (4 lbs. / 2kg), washed and quartered
  • 1 large red onion, peeled and cubed
  • 2 red bell peppers
  • 1 can diced green chilie
  • 10 cloves garlic
  • 2 Tbsp. / 25 mL fresh oregano, washed and dried
  • ½ cup / 125 mL fresh basil (firmly packed)
  • 1 ½ tsp. / 7 mL salt
  • ½ tsp. / 2 mL black pepper
  • ¼ cup / 50 mL olive oil
  • 2 cups / 500 mL water
  • ½ cup / 15 mL 2% milk (use soy milk for vegan)


Preheat oven to 400 degrees F (200 degrees C). In an ovenproof dish, toss the tomatoes, onion, garlic, herbs, salt, pepper and oil together and roast, uncovered, for 20 minutes.

Add water and return to the oven for another 20 minutes.

Puree the soup. I like to transfer the roasted tomato mixture directly to a pot and then puree it with an immersion blender. I often leave the texture a little course.

Add the milk and heat the soup through on the stove.


Tags: , , , , , , , , , , , , , , , , , , ,

Categories: kosher, Low Carb, Lunch2, Recipes, Soup and Stew, vegan, Vegetable2, Vegetarian

Author:The Ranting Chef

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14 Comments on “Kicked Up Spicy Roasted Tomato Soup”

  1. January 17, 2013 at 11:37 am #

    Wonderful ingredients.


  2. January 17, 2013 at 12:02 pm #

    Like yourself I’ve never particularly been a
    fan of tomato soup either. I would always eat it but not too fussed. This was until a friend made her soup…oh….my….goodness. I could’ve cried it was that good. I’m not going to attempt it because my friend is Scottish and I maintain that’s the Scots make the best soup. I just wouldn’t do it justice. Glad you shared yours with us and you have found tomato soup love.


  3. January 17, 2013 at 12:06 pm #

    Reblogged this on Catholic Glasses and commented:
    Love tomato soup! I’ll try your recipe. Looks great!


  4. January 17, 2013 at 12:14 pm #

    Growing up, I loved tomato soup with a toasted cheese sandwich – this spicy version sounds really good!


  5. January 17, 2013 at 12:36 pm #

    I was gifted with a Cuisinart immersion stick 2 Christmas’s ago. It has been my favorite kitchen tool and is great for soups!


  6. January 17, 2013 at 3:40 pm #

    I need my tomato soup to have a bit of kick behind it, this seems perfect!


  7. January 17, 2013 at 4:23 pm #

    Dayum that looks good. Now that we are out of the 80’s and back into the 50’s


  8. January 17, 2013 at 5:01 pm #

    This looks delish. I think I’ll give it a try and substitute almond milk for the dairy. Roasting the veggies always add a layer of flavor, yummm.


  9. January 17, 2013 at 7:46 pm #

    Now I know what I am cooking for dinner Saturday night!


  10. January 17, 2013 at 8:01 pm #

    I’ve been making lots of soups lately; I’ll definitely add this one to the list. It looks perfect for a cold winters day in Canada.


  11. January 17, 2013 at 9:46 pm #

    Looks great! Especially on a cold winter day.


  12. January 18, 2013 at 12:47 am #

    This looks so flavorful –perfect. thanks for the recipe


  13. January 18, 2013 at 11:59 am #

    It looks like you had an anehime pepper in the photo that wasn’t mentioned in the list. Given that I really do not like tomatoes, I have a strange fondness for tomato soup and I think I want to give this one a try.



  1. Guest Editor: Passover Recipes | Rantings of an Amateur Chef - March 20, 2013

    […] Spicy Roasted Tomato Soup) […]


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