Tomato basil with bite!
Tomato and basil are a refreshing soup combo: a garden fresh flavor that’s as tasty as it is filling. And like most tomato-based soups, it’s perfect nuanced with a little extra heat.
In this spicy tomato basil soup recipe, the popular Sriracha sauce provides both bite and a little additional garlic flavor, and crushed red pepper gives a certain jump in heat – though moderate enough still that most in the family can still enjoy. Serve it with crusty bread for a simple and flavorful lunch!
Spicy Tomato Basil Soup
- 1 can crushed tomatoes 28 ounce can, or 10 to 12 fresh tomatoes, peeled and crushed
- 2 cups vegetable broth
- 1 cup dry white wine
- 4 carrots peeled and chopped
- 1 yellow onion diced
- 1/2 cup basil leaves chopped (reserve a few for garnish, optional)
- 2 cloves garlic minced
- 1 tablespoon Sriracha sauce or more depending on how spicy you like it
- 1 tablespoon crushed red pepper
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
In a large soup pot over medium heat, heat the olive oil then add the onions and crushed red pepper. Sauté the onions until soft (3 to 4 minutes).
To the pot, add the carrots, minced garlic, and Italian seasoning. Continue to cook, stirring often until the carrots soften (approximately 5 minutes).
Add the dry white wine. Stir occasionally as the liquid in the pot reduces (approximately 4 to 5 minutes, or until the liquid has reduced by one third).
Add the crushed tomatoes, vegetable broth, basil (keeping a leaf or two for garnish if you want), and Sriracha sauce. Stir to combine, then bring the soup to a quick boil. Once boiling lower the heat to low and simmer the soup for 20 to 25 minutes.
Add salt, pepper, and additional Sriracha, or crushed red pepper to taste. Garnish with basil (optional) and serve immediately.