Go Back

Creamy & Spicy Tomato Soup

A wonderfully spicy bowl of tomato soup featuring roasted tomatoes, garlic and jalapeños. Served with a classic grilled cheese sandwich.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 2 servings
Ingredients Method

Ingredients
  

Creamy & Spicy Tomato Soup
  • 3 lbs roma tomatoes quartered
  • 1 Tablespoon dried basil
  • 1 large white onion diced
  • 3-4 jalapeños
  • 1 head of garlic
  • 3 Tablespoons butter
  • 1/2 cup whole milk
  • 1/2 cup red wine
  • 1 cup water
  • 1 Tablespoon dried jalapeños
  • salt and pepper
  • olive oil
Homemade Croutons
  • 2 cups diced bread
  • 2-3 Tablespoons olive oil
  • salt and pepper

Method
 

Spicy & Creamy Tomato Soup
  1. Preheat oven to 325 degrees F. While oven is preheating, quarter tomatoes and place on sheet pan. Drizzle with olive oil, salt, dried basil and pepper. Set aside.
  2. Cut top off head of garlic and drizzle with olive oil. Wrap in foil.
  3. Bake garlic and tomatoes for 45-60 minutes, depending on size of tomato and type of oven.
  4. While tomatoes and garlic are cooking, prepare the jalapeños. Cut in half, remove seeds and place on baking sheet or in cast iron pan.
  5. Once you remove tomatoes from oven, turn on the broiler. Let jalapeños broil for 8-12 minutes until they look charred and roasted.
  6. Remove from oven and let cool for a few minutes then remove skin and set aside.
  7. Grab your dutch oven and melt butter over medium heat. Add diced onion and cook until onions are a bit browned, about 4-6 minutes. Stir occasionally so they don't stick.
  8. Add red wine to deglaze the pan before adding your other ingredients. While adding tomatoes, push through a strainer as to not get any seeds or skins in your soup. Then, add jalapeños and roasted garlic.
  9. Add milk, water and dried jalapeños then stir and let simmer, uncovered for about 20 minutes.
  10. Add salt, pepper and dried basil to taste.
  11. Serve with homemade croutons and a side of grilled cheese.
Homemade Croutons
  1. Preheat oven to 350 degrees F.
  2. Dice up pieces of bread into bite-size pieces.
  3. Toss bread in olive oil and season with salt and pepper. Add to baking sheet and place in oven for 10-12 minutes, watching carefully so they don't burn.
  4. Remove from oven and toss in your soup. Keep cooled croutons in ziplock bag for 3-5 days.