Light and Creamy Spicy Tomato Soup

Creamy, Spicy Tomato Soup |Cupcakes&Crowbars

I started playing around with tomato soup recipes a few days ago, because I am a soup FIEND when the weather starts getting cooler. Let's be honest, the weather only has to PRETEND to be getting cooler – like, for example, it says October on the calendar. BOOM, SOUP TIME!

I don't know if it was the way I was raised or what, but soup frequently equals stew, and I often end up with heavy meals.  Normally this fits right in with heavy clothes and the like, but sometimes I just want something hot, soupy, and delicious without feeling like I need a nap directly afterward.

A lot of recipes I tried were VERY thick soups, which have a place in my life for sure. For this one, however, I wanted something a little lighter. I like to dip sandwiches of all sorts into my soups, and the thicker soups left me feeling too full to enjoy my sandwich. And mama likes her sandwiches. So, for those of you like me, here's my version of tomato soup with a kick. Top with a dollop of sour cream and some fresh chopped basil for a FANCY meal. With as much time as I spend in yoga pants, soup toppings are sometimes as glamorous as it gets.

Light and Creamy Spicy Tomato Soup
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  • 2 14oz cans whole peeled tomatoes
  • 1 c chicken stock or broth
  • 2 c heavy cream
  • 1/2 sweet onion, diced
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 4 tsp dried sweet basil
  • 1 tsp red pepper flakes
  • 1 tsp tarragon
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper


  1. Dice onion and put in heavy bottomed sauce pan with olive oil. Let rest.
  2. Mince garlic.
  3. Open tomatoes, drain juice from ONE can. Retain juice from second can.
  4. Measure out herbs and set aside.
  5. Turn stove to medium heat. When onions start to bubble a little around the edges, add garlic.
  6. Cook for two minutes, then add 1 tsp basil. Cook additional 2 minutes.
  7. When onions are translucent, add tomatoes, chicken stock, and 1 tsp basil.
  8. Bring to a boil, add 1 tsp basil and stir well. Boil for 2 minutes.
  9. Add heavy cream, tarragon, and remaining tsp basil, and return to boil.
  10. Use an immersion blender to puree ingredients in pan, or transfer in small batches to a blender.
  11. **Hot soup expands in the blender - work in small batches and be careful!**
  12. Reduce heat to a simmer, add salt & pepper.
  13. Continue simmering for about 20 mins, until soup reaches desired thickness.
  14. **Note** This recipe is intentionally for a thinner soup than most. If you prefer a thicker soup, drain the juice from both cans of tomatoes.


  1. Jeanie

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