18 Creamy Fresh Tomato Soup Recipes Spicy

Get ready to cozy up with a bowl of comfort that’s bursting with flavor! Our roundup of 18 Creamy Fresh Tomato Soup Recipes Spicy is here to spice up your mealtime with a twist on the classic. Whether you’re craving something quick, seasonal, or just downright delicious, these recipes promise to deliver. So, grab your spoon and let’s dive into the warmth and zest of homemade tomato soup!

Classic Creamy Tomato Basil Soup

Zesty and comforting, this Classic Creamy Tomato Basil Soup is a timeless favorite. Perfect for any season, it’s easy to make and packed with flavor.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 28 oz canned whole tomatoes
  • 2 cups vegetable broth
• For the creamy finish:
  • 1/2 cup heavy cream
  • 1/4 cup fresh basil, chopped
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add canned tomatoes and vegetable broth, breaking up the tomatoes with a spoon.
5. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and chopped basil, then season with salt.
8. Simmer for another 5 minutes to blend the flavors.

Rich and velvety, this soup pairs wonderfully with a grilled cheese sandwich. For a twist, try adding a sprinkle of red pepper flakes before serving.

Spicy Roasted Tomato and Red Pepper Soup

Dive into a bowl of warmth with this Spicy Roasted Tomato and Red Pepper Soup, perfect for any season. Its bold flavors and creamy texture make it a standout dish.

Ingredients

– For roasting:
– 4 large tomatoes, halved
– 2 red bell peppers, seeded and quartered
– 2 tbsp olive oil
– 1 tsp salt
– For blending:
– 2 cups vegetable broth
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– For garnish:
– 1/4 cup sour cream
– 1 tbsp chopped fresh cilantro

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange tomatoes and red peppers on the sheet. Drizzle with olive oil and sprinkle with salt.
3. Roast for 25 minutes until vegetables are charred and soft.
4. Transfer roasted vegetables to a blender. Add vegetable broth, smoked paprika, and cayenne pepper.
5. Blend until smooth. For a silkier texture, strain the soup through a fine mesh sieve.
6. Pour the soup into a pot and heat over medium for 5 minutes, stirring occasionally.
7. Serve hot, garnished with a dollop of sour cream and a sprinkle of cilantro.

Lusciously creamy with a kick, this soup pairs wonderfully with crusty bread or a grilled cheese sandwich. The smokiness from the paprika and the heat from the cayenne elevate the natural sweetness of the roasted vegetables.

Roasted Garlic and Tomato Bisque

Just when you thought tomato soup couldn’t get any better, this roasted garlic and tomato bisque comes along. It’s creamy, rich, and packed with flavor.

Ingredients

• For roasting: 2 heads garlic, 4 cups cherry tomatoes, 2 tbsp olive oil
• For the bisque: 1 onion (diced), 2 cups vegetable broth, 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper

Instructions

1. Preheat oven to 400°F.
2. Cut the tops off the garlic heads, place on foil, drizzle with 1 tbsp olive oil, and wrap tightly.
3. Toss cherry tomatoes with remaining 1 tbsp olive oil and spread on a baking sheet.
4. Roast garlic and tomatoes for 25 minutes until tomatoes are blistered and garlic is soft.
5. Squeeze roasted garlic from skins into a blender; add roasted tomatoes and blend until smooth.
6. In a pot, sauté diced onion until translucent, about 5 minutes.
7. Add blended tomato and garlic mixture to the pot with vegetable broth; bring to a simmer.
8. Stir in heavy cream, salt, and pepper; simmer for 10 minutes.
9. Tip: For a smoother texture, strain the bisque through a fine mesh sieve.
10. Tip: Garnish with fresh basil or croutons for added texture.
11. Tip: Adjust thickness with more broth if desired.

Lusciously smooth with a deep, roasted flavor, this bisque is a game-changer. Serve with a grilled cheese sandwich for the ultimate comfort meal.

Tomato Coconut Curry Soup

Yearning for a cozy yet exotic soup? This Tomato Coconut Curry Soup blends comfort with a kick. It’s creamy, tangy, and spiced just right.

Ingredients

• For the base: 2 tbsp olive oil, 1 medium onion (diced), 3 garlic cloves (minced)
• For the soup: 4 cups diced tomatoes, 1 can (14 oz) coconut milk, 2 cups vegetable broth, 2 tbsp curry powder, 1 tsp salt
• For garnish: 1/4 cup chopped cilantro, 1 lime (cut into wedges)

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Stir in diced tomatoes, coconut milk, vegetable broth, curry powder, and salt. Bring to a simmer.
4. Reduce heat to low. Cover and let simmer for 20 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth. (Tip: For a chunkier texture, blend half the soup.)
6. Taste and adjust seasoning if necessary. (Tip: Add a pinch of sugar if tomatoes are too acidic.)
7. Ladle into bowls. Garnish with chopped cilantro and a lime wedge. (Tip: Serve with crusty bread for dipping.)

Perfectly silky with a bold curry flavor, this soup shines with fresh cilantro and lime. Try topping with roasted chickpeas for extra crunch.

Sun-Dried Tomato and Herb Soup

Hearty and aromatic, this Sun-Dried Tomato and Herb Soup blends rich flavors with simplicity. Perfect for any season, it’s a comforting bowl that comes together quickly.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped
  • 4 cups vegetable broth
• For the herb mix:
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1/2 tsp red pepper flakes
• For finishing:
  • 1/2 cup heavy cream
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions and garlic, sautéing until translucent, about 5 minutes.
3. Stir in sun-dried tomatoes, cooking for another 2 minutes to soften.
4. Pour in vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low, simmering for 15 minutes to meld flavors.
6. Add dried basil, oregano, and red pepper flakes, stirring well.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream, warming through for 2 minutes.
9. Season with salt, adjusting as needed.

Warm and velvety, this soup boasts a deep tomato flavor with a hint of spice. Serve with crusty bread or a dollop of ricotta for added richness.

Tomato Lentil Soup with Cumin

This Tomato Lentil Soup with Cumin is a hearty, flavor-packed dish perfect for any season. Toss in some fresh herbs for an extra kick.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
• For the soup:
  • 1 cup dried lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and ground cumin, cooking for 1 minute until fragrant.
4. Add rinsed lentils, vegetable broth, and diced tomatoes to the pot.
5. Bring to a boil, then reduce heat to low and simmer for 25 minutes, or until lentils are tender.
6. Season with salt to taste before serving.

Just ladle this soup into bowls and garnish with a drizzle of olive oil or a sprinkle of fresh herbs. The lentils give it a satisfying texture, while the cumin adds a warm, earthy flavor.

Creamy Tomato and Spinach Soup

Luscious and comforting, this creamy tomato and spinach soup is a quick fix for chilly evenings. Packed with flavor, it’s a hearty choice for any meal.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 28 oz canned crushed tomatoes
  • 2 cups vegetable broth
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the creamy finish:
  • 1/2 cup heavy cream
  • 2 cups fresh spinach, roughly chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Stir in crushed tomatoes, vegetable broth, sugar, salt, and pepper. Bring to a boil.
4. Reduce heat to low. Simmer for 15 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
6. Stir in heavy cream and chopped spinach. Cook until spinach wilts, about 3 minutes. Tip: Add spinach in batches to prevent overcrowding.
7. Adjust seasoning if necessary. Tip: A pinch of red pepper flakes adds a nice heat.

Kick back with this velvety soup, where the tangy tomatoes meet the earthy spinach. Serve with crusty bread or a dollop of ricotta for extra richness.

Tomato and Fennel Soup with Orange Zest

Kickstart your meal with this vibrant Tomato and Fennel Soup, brightened with a hint of orange zest for a refreshing twist.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 large fennel bulb, chopped (about 2 cups)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups canned tomatoes, crushed
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 1 tbsp orange zest
  • 1/4 cup heavy cream (optional)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add chopped fennel and onion. Cook until soft, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes and vegetable broth. Add salt and pepper.
5. Bring to a boil, then reduce heat to low. Simmer for 20 minutes, uncovered.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in orange zest. Simmer for another 5 minutes.
8. Optional: Drizzle with heavy cream before serving for added richness.

Just right for chilly evenings, this soup boasts a silky texture with a bright, citrusy finish. Serve with crusty bread or a dollop of ricotta for extra heartiness.

Tomato Gazpacho with Avocado

Summer calls for refreshing dishes, and this Tomato Gazpacho with Avocado hits the spot.

Ingredients

• For the gazpacho:
  • 4 cups ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, chopped
  • 1/4 cup red onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the avocado topping:
  • 1 avocado, diced
  • 1 tbsp lime juice
  • 1/4 tsp salt

Instructions

1. In a blender, combine tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.
2. Add olive oil, red wine vinegar, salt, and black pepper to the blender. Blend again for 10 seconds.
3. Chill the gazpacho in the refrigerator for at least 2 hours to enhance flavors.
4. In a small bowl, mix diced avocado with lime juice and salt. Set aside.
5. Serve the chilled gazpacho in bowls, topped with the avocado mixture.

Ultra-smooth and vibrant, this gazpacho offers a cool contrast with creamy avocado. Try serving it in chilled glasses for a stylish twist.

Tomato and White Bean Soup

Simple yet satisfying, this Tomato and White Bean Soup combines pantry staples for a quick, nutritious meal. Start with fresh tomatoes for the best flavor.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups fresh tomatoes, chopped
  • 1 tsp salt
• For the beans and seasoning:
  • 2 cups cooked white beans
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 4 cups vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Tip: Stir frequently to prevent burning.
4. Add chopped tomatoes and salt. Cook until tomatoes break down, about 10 minutes.
5. Tip: Use the back of a spoon to mash tomatoes for a smoother texture.
6. Stir in white beans, oregano, black pepper, and vegetable broth.
7. Bring to a boil, then reduce heat to low. Simmer for 20 minutes.
8. Tip: For a thicker soup, blend half of it before serving.

A hearty bowl of this soup offers a creamy texture with a bright, tangy flavor. Serve with a sprinkle of fresh basil or a side of crusty bread for dipping.

Tomato Soup with Parmesan Crisps

Great for any season, this tomato soup paired with parmesan crisps offers a comforting yet elegant dish. Simple ingredients come together for a rich flavor.

Ingredients

• For the soup:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 28 oz canned tomatoes
  • 2 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup heavy cream
• For the parmesan crisps:
  • 1 cup grated parmesan cheese

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Cook until translucent, about 5 minutes.
3. Pour in canned tomatoes and vegetable broth. Stir to combine.
4. Season with salt and black pepper. Bring to a simmer.
5. Reduce heat to low. Cover and let cook for 20 minutes.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream. Keep warm.
8. Preheat oven to 400°F. Line a baking sheet with parchment paper.
9. Place small mounds of grated parmesan on the sheet, spacing them apart.
10. Bake for 5-7 minutes until golden and crisp.
11. Let crisps cool on the sheet for 2 minutes before removing.

Ultimate comfort in a bowl, the soup’s velvety texture contrasts beautifully with the crispy parmesan. Serve with a sprinkle of fresh basil for a pop of color.

Spicy Tomato and Chickpea Soup

Perfect for chilly evenings, this Spicy Tomato and Chickpea Soup packs a punch with minimal effort. Pair it with crusty bread for a satisfying meal.

Ingredients

• For the base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
• For the soup:
  • 1 can (28 oz) crushed tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes, chickpeas, and vegetable broth.
5. Add smoked paprika, cayenne pepper, and salt.
6. Bring to a boil, then reduce heat to simmer for 20 minutes.
7. Use an immersion blender to partially blend the soup for a thicker texture.
8. Simmer for another 10 minutes to meld flavors.

Ultra creamy with a kick, this soup’s texture is hearty yet smooth. Serve with a dollop of yogurt to balance the heat.

Tomato and Roasted Carrot Soup

Humble ingredients transform into a velvety soup with minimal effort. Tomato and Roasted Carrot Soup is a comforting blend of sweet and tangy flavors, perfect for any season.

Ingredients

For roasting:

• 4 large carrots, peeled and chopped into 1-inch pieces
• 2 tbsp olive oil
• 1/2 tsp salt

For the soup:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat oven to 400°F. Toss carrots with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet.
2. Roast carrots for 25 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
3. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Add roasted carrots, crushed tomatoes, vegetable broth, black pepper, and thyme to the pot. Bring to a boil.
5. Reduce heat and simmer for 15 minutes, allowing flavors to meld.
6. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
7. Tip: For a creamier texture, add a splash of coconut milk before blending.
8. Tip: Garnish with fresh basil or a drizzle of balsamic glaze for an extra flavor boost.
9. Tip: If the soup is too thick, adjust consistency with additional broth or water.

Zesty and rich, this soup boasts a smooth texture with a hint of sweetness from the carrots. Serve with crusty bread or a dollop of Greek yogurt for added richness.

Tomato Soup with Fresh Herbs and Croutons

Absolutely comforting and bursting with flavor, this tomato soup is a quick fix for any meal. Fresh herbs and homemade croutons elevate it from simple to spectacular.

Ingredients

• For the soup:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 28 oz canned tomatoes
  • 2 cups vegetable broth
  • 1 tsp sugar
  • Salt to taste
• For the herbs and croutons:
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 cups bread cubes
  • 2 tbsp olive oil
  • Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Cook until translucent, about 5 minutes.
3. Pour in canned tomatoes and vegetable broth. Stir in sugar and salt.
4. Bring to a boil, then reduce heat. Simmer for 20 minutes.
5. While soup simmers, preheat oven to 375°F for croutons.
6. Toss bread cubes with 2 tbsp olive oil and salt. Spread on a baking sheet.
7. Bake for 10-15 minutes until golden and crispy.
8. Blend the soup until smooth using an immersion blender.
9. Stir in chopped basil and parsley.
10. Serve hot, topped with croutons.

Great texture contrasts between the creamy soup and crunchy croutons. The fresh herbs add a bright note, perfect for a light lunch or dinner starter.

Tomato and Bacon Soup

Nothing beats the comfort of a warm bowl of Tomato and Bacon Soup on a chilly evening. This recipe combines the smokiness of bacon with the tangy sweetness of tomatoes for a hearty meal.

Ingredients

• For the base:
  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups canned tomatoes, crushed
  • 2 cups chicken broth
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 1/4 cup heavy cream
  • Fresh basil leaves, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving the drippings in the pot.
2. Add diced onion to the bacon drippings. Cook until translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes and chicken broth. Add sugar, salt, and pepper. Tip: The sugar balances the acidity of the tomatoes.
5. Bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in the heavy cream and reserved bacon. Heat through for 2 minutes.
8. Garnish with fresh basil before serving.

Creamy and rich, this soup pairs perfectly with a crusty bread for dipping. The smoky bacon adds a depth of flavor that elevates the simple tomato base.

Tomato and Mushroom Soup

Kickstart your meal with this hearty Tomato and Mushroom Soup, perfect for any season. Its rich flavors and simple preparation make it a go-to dish.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb mushrooms, sliced
  • 4 cups vegetable broth
• For the tomato mixture:
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp sugar
  • 1 tsp dried basil
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add sliced mushrooms. Cook until they release their moisture and brown slightly, about 8 minutes.
4. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer.
5. Stir in crushed tomatoes, sugar, and dried basil. Season with salt and pepper.
6. Simmer for 20 minutes, stirring occasionally. Tip: For a smoother texture, blend half the soup before serving.
7. Adjust seasoning if necessary. Tip: A splash of cream can add richness.
8. Serve hot. Tip: Garnish with fresh basil leaves for a pop of color.

The soup boasts a velvety texture with a deep, umami flavor from the mushrooms. Serve with crusty bread for dipping or top with grated Parmesan for extra savoriness.

Tomato Soup with Grilled Cheese Croutons

Kickstart your comfort food game with this twist on a classic. Tomato soup gets a crunchy upgrade with grilled cheese croutons.

Ingredients

• For the soup:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 28 oz canned tomatoes
  • 2 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the croutons:
  • 4 slices bread
  • 4 slices cheddar cheese
  • 2 tbsp butter

Instructions

1. Heat olive oil in a pot over medium heat. Add onion and garlic. Cook until soft, about 5 minutes.
2. Add canned tomatoes, vegetable broth, salt, and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes.
3. While soup simmers, make grilled cheese. Butter one side of each bread slice. Place cheese between slices, buttered sides out.
4. Cook sandwiches in a skillet over medium heat until golden, about 3 minutes per side. Let cool slightly, then cut into cubes.
5. Blend soup until smooth. Return to pot to keep warm.
6. Serve soup topped with grilled cheese croutons.

Creamy soup meets crispy, cheesy bites for a perfect texture contrast. Try serving in mugs for a cozy, casual twist.

Summary

Great news for tomato soup lovers! Our roundup of 18 creamy, fresh, and spicy tomato soup recipes offers something for every taste. Whether you’re craving comfort or a kick, these dishes promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!