Real Recipes From Real Home Cooks ®

cozy essentials: spicy tomato soup

Recipe by
Andy Anderson !
Wichita, KS

I made this soup as a starter for our Easter meal, and it was fantastic. The only image I have is the final photo, but since it might be a bit of time before I make it again, I thought I would post it anyway, and add some photos the next time it is served. I am not a big fan of posting recipes without images, but once-and-awhile is okay, I guess. This soup has spicy flavor notes and several layers of rich tomato flavor, a real winner. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For cozy essentials: spicy tomato soup

  • 2 - 3 slice
    thick slab bacon, diced
  • 2 1/2 lb
    fresh tomatoes, peeled and seeded
  • 1 md
    carrot, finely chopped
  • 1/2 md
    yellow onion, finely chopped
  • 4 clove
    garlic, minced
  • 2 tsp
    salt, kosher variety, to taste
  • 1 tsp
    basil, dried
  • 1/2 tsp
    white pepper, freshly ground, or to taste
  • 1/2 tsp
    ground cumin, or to taste
  • 1/2 tsp
    celery salt
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried oreganofennel seed, ground
  • 1/2 tsp
    fennel seed, ground
  • 1/2 tsp
    dill seed, ground
  • 1 - 2 pinch
    crushed red pepper flakes
  • 2 c
    chicken stock, not broth
  • 2 tsp
    apple-cider vinegar
  • 1/4 c
    heavy cream (optional)
  • 2 oz
    cream cheese
  • 2 oz
    heavy cream
  • 2 oz
    sour cream
  • 1/2 c
    green olives, finely chopped
  • 2 Tbsp
    small capers, finely chopped and drained
  • 1 clove
    garlic, mincedolive oil, extra virgin variety

How To Make cozy essentials: spicy tomato soup

  • 1
  • 2
    You will need a good pot to make this recipe. My suggestion would be a Dutch oven, but any good heavy-bottomed pot should do the trick. As a matter of fact, you should be able to fry up the bacon, and cook the soup all in one pot.
  • 3
    This soup can be frozen, but if you are using the cream, leave that out, and only add it after you defrost the soup and rewarm it.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Finely chop the carrot and onion, then mince the onion, and reserve.
  • 6
    Peel and seed the tomatoes. I do this by plunging the tomatoes into boiling water for about 20 seconds and then dropping them into ice water. The skin should easily slip off the tomatoes. Then cut open and remove the seeds (I just use my hands to squeeze the seeds out of the flesh), and roughly chop.
  • 7
    Add the tomatoes to a food processor, fitted with an S-Blade, sprinkle in a bit of salt, then give a few 1-second pulses until the tomatoes are blended but not pureed. Leave some chunks.
  • 8
    Place the tomatoes in a bowl, add all of the dry spices, blend together, and reserve.
  • 9
    Before adding the fennel and dill seeds, they should be put into a spice grinder or mortar-and-pestle and ground to a powder.
  • 10
    Add the chopped bacon to a large pot and cook over medium-low heat until they have rendered all their fat. Then remove the bacon, leaving the fat in the pan. You should have about 2 tablespoons.
  • 11
    Reserve the cooked bacon for another recipe, or you could always use it as a topping for the finished soup… Sounds good to me.
  • 12
    Add the onions and carrots and cook over medium-low heat until the onions are translucent, and the carrots begin to soften, about 4 – 5 minutes.
  • 13
    Add the garlic and cook until fragrant, about 60 seconds.
  • 14
    Add the tomato/spice mixture, and cook for 2 – 3 minutes, while stirring.
  • 15
    Add the chicken stock and apple-cider vinegar, then bring up to a low simmer.
  • 16
    Cook for about an hour, stirring occasionally.
  • 17
    Before serving, stir in the heavy cream, if using.
  • 18
    The cream mellows out the flavors of the soup; however, it tastes pretty good without it. I would suggest trying the soup without the cream and decide for yourself.
  • 19
    THE OPTIONAL CREAM SAUCE Add the ingredients to a small saucepan over medium-low heat and stir until warm and thoroughly mixed together. Then, using a spoon, drizzle a bit on the top of the soup before serving. This is more of a decorative device, but it really looks nice when serving. Plus, the sour cream adds a bit of a tang to the soup.
  • 20
    THE OPTIONAL OLIVE GARNISH Add all of the ingredients together in a small bowl, and reserve. Then add a spoonful to the soup. The olives and capers add a piquant earthy flavor.
  • 21
  • So yummy
    Serve while nice and warm as a starter, or a nice meal with a salad and crusty bread. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.