Spicy Basil Tomato Soup

Spicy Tomato Soup

My weekly trip to the farmers market always inspires me to prepare new dishes. When I see all these products being exhibited, my brains start to run at full speed and I see all kinds of options passing by for preparing a tasty meal with them.

This time fruity beefsteak tomatoes were staring at me like if they were saying: take us with you, let us bathe in a fragrant vegetable stock and merge us with a caressing carrot, a vicious red onion, spirited garlic and fresh and strong basil. Voila, thank you so much tomatoes, for the recipe that you’ve presented to me. Yes it’s that easy for me, no (sometimes long)moments to ponder about, or making lists of what-are-we-going-to-eat this week. Being impulsive has its benefits occasionally and a weekly trip to the farmers market is exceedingly assisting me with that.

I really love a good tomato soup, and so does my husband. Just as dinner, without fuss and bother and hoo-ha. Actually, we quite often eat soup for dinner, usually accompanied by some bread and homemade garlic butter. We never eat canned soup, however. Nope, we always prepare it ourselves and we’re always experimenting at lot with all kinds of different ingredients.

Once back home, I immediately took a dive into my kitchen and prepared this tomato soup according the recipe that was etched in my head. To get it spicy, I have strengthened it with a few drops of Tabasco. To get a nice color, I added a few tablespoons of tomato puree, and finally I have enriched it with diced mozzarella cheese.

A simple soup, but one that hits the right note.


Recipe Spicy Basil Tomato Soup

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 1 liter

Serving Size: approx 4 persons

Recipe Spicy Basil Tomato Soup


  • 1 kilo of beefsteak tomatoes
  • 1 large carrot
  • 1 red onion
  • 1 clove garlic
  • 2 tbsp tomato puree
  • 1 liter vegetable stock
  • 20 gr fresh basil
  • 150 gr mozzarella cheese (drained)
  • Tabasco sauce (to taste)
  • salt and pepper (to taste)
  • dash of olive oil (no extra-virgin, just the regular one to cook with) for sautéing the vegetables


  1. Bring water to a boil in a large saucepan.
  2. Remove the green parts of the tomatoes and make a cross in the bottom with a small knife.
  3. Immerse the tomatoes in the boiling hot water for approx.10 seconds.
  4. Then rinse well in cold ice water to make sure that they will not overcook and can be peeled more easily.
  5. Peel them and cut into large pieces.
  6. Peel the carrot and onion and cut into large pieces.
  7. Peel the garlic and chop into small pieces.
  8. Chop 10 gr of fresh basil into little pieces.
  9. Pour a dash of olive oil in a large saucepan and sauté the carrot, onion, garlic and chopped basil.
  10. Add the tomato puree and fry for a moment.
  11. Add the chopped tomatoes and vegetable stock and bring everything to a boil over high heat.
  12. Reduce heat to low let it simmer for approx 1 (one) hour (stirring occasionally, and if the soup becomes too thick, add some extra vegetable stock).
  13. Mash the soup in a food processor, an immersion blender or blender.
  14. Add the Tabasco sauce to taste.
  15. Season with salt and pepper to taste.
  16. Cut the remaining 10 grams of basil into large chunks and add to the mashed soup.
  17. Cut the mozzarella cheese into cubes and add to the soup.

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