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Chilled Spicy Tomato Soup

This soup taste great warm too, so you can skip chilling and serve once strained.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours

Ingredients

  • 3 tbsp extra virgin olive oil + extra for drizzling
  • 3 cups yellow onions diced
  • 1 cup carrots diced
  • 3-4 garlic cloves smashed
  • 2 x 28oz diced canned tomatoes
  • 2 1/2 tsp kosher salt
  • 2 tbsp sugar
  • 1/4 cup fresh basil sliced
  • 1 - 1 1/2 jalapenos diced
  • 1/2 tsp ground celery seed
  • 4 cups vegetable stock

Instructions

  • Heat olive oil in a large stock pot or dutch pot on medium heat.
  • Add onions, carrots and garlic and saute for approx. 5-10 minutes until the carrot are a little tender.
  • Add tomatoes, salt, sugar, basil, jalapeno and celery seed and stir thoroughly.
  • Add vegetable stock and stir thoroughly once more.
  • Allow ingredients to bubble and then lower heat to low. Cover and allow to simmer for 1 hour.
  • Taste to make sure flavors are as expected and adjust if necessary by adding what the soup lacks.
  • Allow to cool and once you are able to handle, strain soup and discard what doesn't pass through the strainer.
  • Store the soup in a large vessel in the fridge and allow to chill.
  • Serve with a light drizzle of extra virgin olive oil.