Spicy Tomato Basil Soup with Cayenne-Infused Oil

This Spicy Tomato Basil Soup is a vibrant, flavorful explosion that will warm you from the inside out. It happened one chilly evening; my family was craving comfort food. I wanted something hearty, healthy, and easy to prepare. This soup checked all the boxes, becoming an instant family favorite.

this Recipe

The creamy tomato base is infused with fresh basil and a hint of warmth from black pepper, rounded out by the rich sweetness of carrots and onions. What truly sets this soup apart is the spicy cayenne-infused oil drizzled on top – it adds a delightful kick that’s both invigorating and satisfying. Get ready for a bowlful of cozy deliciousness!

Why You’ll Love It

This soup isn’t just delicious; it’s a symphony of flavors and textures that will tantalize your taste buds. The sweetness of the carrots and onions plays beautifully against the tangy tomatoes, creating a balanced base. Fresh basil adds a burst of herby freshness, while the cayenne-infused oil provides a touch of heat that lingers just long enough. It’s a comforting, satisfying meal that’s quick enough for weeknights but special enough for weekends.

Spicy Tomato Basil Soup with Cayenne-Infused Oil

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5 from 1 review

• Author: Molly Carswell Pilz
• Total Time: 1 hour 50 mins
• Yield: 6 servings

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Description

This vibrant and flavorful Spicy Tomato Basil Soup is a comforting meal perfect for any occasion. The creamy tomato base is enhanced with fresh basil and a hint of cayenne pepper, while carrots and onions add a touch of sweetness. A drizzle of spicy cayenne-infused oil elevates this simple soup to a new level of deliciousness.

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Ingredients

• 4 ounces unsalted butter (1 stick; 114 g)
• 4 large carrots (1 pound; 455 g), diced
• 2 medium yellow onions (1 pound; 455 g), diced
• 3 large (28-ounce; 795 g) cans whole tomatoes, crushed roughly by hand
• 4 cups (950 ml) homemade or store-bought low-sodium chicken stock
• 1/4 teaspoon baking soda, plus more as needed (optional)
• 8 ounces heavy cream (1 cup; 225 g)
• Up to 1 1/4 teaspoons (5 g) Diamond Crystal kosher salt
• 1/2 teaspoon (1 g) freshly ground black pepper, or more to taste
• 1/8 teaspoon ground cayenne, or more to taste
• 1/2 ounce fresh basil leaves (1 loosely packed cup; 15 g), cut into chiffonade

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Instructions

1. In a 6-quart stainless steel pot, melt the butter over medium heat until foaming. Add the diced carrots and onions. Cook, stirring occasionally, for about 15 minutes, allowing the butter to brown slightly.
2. Add the crushed tomatoes and chicken stock to the pot. Stir well and bring to a gentle simmer. Reduce heat and cook for approximately 1 1/2 hours, stirring occasionally, until thickened.
3. Taste the broth and add baking soda (1/4 teaspoon at a time) if needed to balance acidity.
4. Purée the soup until smooth using an immersion blender or carefully in batches in a countertop blender.
5. Stir in the heavy cream and season with salt, pepper, and cayenne pepper to taste.
6. Gently rewarm the soup over low heat and stir in the fresh basil chiffonade just before serving.

Notes

Adjust the cayenne pepper to your spice preference. For a smoother soup, strain it through a fine-mesh sieve after blending. If you don’t have fresh basil, you can use 1 teaspoon of dried basil, added along with the other seasonings.

• Prep Time: 20 mins
• Cook Time: 1 hour 30 mins
• Category: Soups
• Method: Stovetop
• Cuisine: American

Ingredient Lowdown

Here’s what you’ll need to create this delicious soup:

• 4 ounces unsalted butter (1 stick; 114 g): The foundation of flavor, providing richness to the soup.
• 4 large carrots (1 pound; 455 g), diced: Adds sweetness and a beautiful orange hue.
• 2 medium yellow onions (1 pound; 455 g), diced: Contributes a savory depth to the soup’s flavor profile.
• 3 large (28-ounce; 795 g) cans whole tomatoes, crushed roughly by hand: The star of the show, bringing tangy goodness.
• 4 cups (950 ml) homemade or store-bought low-sodium chicken stock: Creates a flavorful broth that binds everything together.
• 1/4 teaspoon baking soda, plus more as needed (optional): Balances the acidity of the tomatoes.
• 8 ounces heavy cream (1 cup; 225 g): Adds a luxurious creaminess.
• Up to 1 1/4 teaspoons (5 g) Diamond Crystal kosher salt: Enhances the overall flavor.
• 1/2 teaspoon (1 g) freshly ground black pepper, or more to taste: Adds a subtle warmth.
• 1/8 teaspoon ground cayenne, or more to taste: Provides a little heat.
• 1/2 ounce fresh basil leaves (1 loosely packed cup; 15 g), cut into chiffonade: A refreshing herbal touch.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

In a 6-quart stainless steel pot, melt the butter over medium heat until foaming. Add the diced carrots and onions. Cook, stirring occasionally, for about 15 minutes, allowing the butter to brown slightly on the bottom of the pot. This creates a rich, nutty flavor.

Step 2: Simmer the Soup

Add the crushed tomatoes and chicken stock to the pot. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat as needed. Cook for approximately 1 1/2 hours, stirring occasionally, until the soup has thickened beautifully.

Step 3: Adjust Acidity (Optional)

Taste the broth. If it seems too sharp or acidic, add 1/4 teaspoon of baking soda and stir. The mixture will foam briefly. Taste again, and repeat this step if necessary. This step helps to achieve a perfectly balanced flavor.

Step 4: Blend to Perfection

Using an immersion blender, purée the soup until smooth. If you prefer, you can cool the soup slightly before carefully puréeing it in batches in a countertop blender.

Step 5: Add Cream and Seasonings

Once the soup is smooth, stir in the heavy cream. Season with salt, pepper, and cayenne pepper to taste. Adjust the seasonings according to your preference, adding more cayenne if you like a spicier soup.

Step 6: Rewarm and Garnish

Gently rewarm the soup over low heat. Just before serving, stir in the fresh basil chiffonade. This adds a vibrant pop of color and a fresh, herbal aroma.

Better-Than-Grandma Tips

• For a deeper, smokier flavor, roast the carrots and onions before adding them to the soup. Simply toss them with a drizzle of olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20 minutes, or until tender.
• If you don’t have an immersion blender, a regular blender works fine. However, be cautious when blending hot liquids—fill the blender only halfway, vent the lid, and hold a kitchen towel over the top to prevent splattering.
• For a richer flavor, use homemade chicken stock. Try this simple recipe for homemade chicken stock.
• Adjust the amount of cayenne pepper to suit your spice preference. A little goes a long way, so start small and add more gradually until you reach your desired heat level.

Recipe Variations

• Creamy Roasted Red Pepper and Tomato Soup: Substitute roasted red peppers for the carrots. Roast the peppers along with the onions for enhanced flavor. Follow our guide to roasting vegetables for perfect results.
• Tomato Basil Soup with Parmesan: Add a sprinkle of grated Parmesan cheese to each bowl before serving for a cheesy twist.
• Spicy Tomato and Corn Soup: Add 1 cup of fresh or frozen corn kernels during the last 30 minutes of simmering for a touch of sweetness and texture.
• Herby Tomato Soup: Experiment with other fresh herbs like oregano, thyme, or marjoram in place of basil.

Serving Suggestions

This Spicy Tomato Basil Soup is delicious on its own, but you can also pair it with a variety of sides to create a complete meal. Serve it with a side of garlic knots for dipping, a grilled cheese sandwich, or a fresh salad with a light vinaigrette.

A dollop of sour cream or crème fraîche on top adds an extra touch of richness, while a sprinkle of toasted croutons adds a satisfying crunch.

Wrap-Up

I hope you enjoyed this recipe for Spicy Tomato Basil Soup. It’s a flavorful and comforting dish that’s perfect for any occasion. Be sure to try it out and let me know what you think! Check out our soup recipes for more warm goodness. Don’t forget to share your creations on social media – find me on Facebook, Pinterest, and Instagram.