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!
- 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.