January 12, 2025
Calabrian Chili Tomato Soup
This Calabrian Chili Tomato Soup is made with simple ingredients – many of which are probably in your fridge and pantry right now! It’s rich and flavorful, with just a touch of heat from the Calabrian chilies. Top with grilled cheese croutons for the ultimate cozy meal!
Table of Contents
why you’ll love this soup step-by-step instructions tips and faqsCalabrian Chili Tomato Soup: A Spicy Twist on Classic Comfort Food
There’s nothing quite as comforting as a warm bowl of tomato soup, but this isn’t your ordinary tomato soup! This Calabrian Chili Tomato Soup takes the classic recipe to a whole new level with the addition of bold, flavorful Calabrian chilies and a rich, creamy finish. Paired with crispy grilled cheese croutons, this soup is cozy, perfectly spiced, and irresistibly delicious. Whether you’re curling up on a chilly evening or looking for an easy dinner to wow your family, this recipe is sure to hit the spot!
Why You’ll Love This Calabrian Chili Tomato Soup
- Quick and Easy: Ready in under an hour with minimal prep time.
- One Pot Wonder: If using an immersion blender, this entire recipe can be made in just one pot – making for easy cleanup!
- Comfort Food Classic: Combines the creamy richness of tomato soup with the spicy kick of Calabrian chilies.
- Customizable Heat: Adjust the spice level by adding more or fewer chilies.
- Vegan-Friendly: Completely plant-based without sacrificing flavor.
- Perfect Pairing: Grilled cheese croutons add crunch and cheesy goodness to every bite.
How to Make Calabrian Chili Tomato Soup
1. Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and sauté, stirring often, until translucent, about 5 to 6 minutes. Stir in the garlic and Calabrian chilies, cooking until fragrant, 1 to 2 minutes.
2. Add the Tomatoes and Roasted Red Peppers:
Add the canned tomatoes (with their juice), roasted red peppers, and vegetable broth. Season with oregano, sugar (if using), salt, and pepper.
3. Simmer and Blend:
Bring the mixture to a boil, then reduce the heat and cover. Simmer for 25 to 30 minutes. Using an immersion blender, blend the soup until smooth. Alternatively, working in batches, you can transfer the soup to a high-powered blender and blend until smooth. If you transferred the soup to a blender, transfer it back into the pot over medium-low heat.
4. Heavy Cream and Parmesan Join the Party!
Stir in the parmesan and heavy cream. Continue to stir until the parmesan melts throughout. Taste and adjust seasonings if necessary.
5. Serve and Enjoy!
Serve immediately and garnish with grilled cheese croutons and fresh minced basil or parsley. Enjoy!
Tips and FAQs
- Room Temperature Ingredients: Ensure the parmesan and cream are at room temperature to prevent curdling.
- Blend Safely: Allow the soup to cool slightly before blending to avoid steam buildup.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I use fresh tomatoes instead of canned?
Yes! Use about 4 pounds of fresh tomatoes. Roast them before blending for a richer flavor.
How long does this Calabrian chili tomato soup last?
Store in an airtight container in the fridge for up to 5 days.
Is this Calabrian chili tomato soup freezer-friendly?
Yes! Store the Calabrian chili tomato soup in a freezer safe container for up to 3 months. Let defrost in the fridge overnight before re-heating and serving.
Where can I find chopped Calabrian chili peppers?
I usually find them in the condiments section of the grocery store, where the jarred items are (pepperoncinis, olives, etc). I also find that specialty stores like World Market and HomeGoods have a fun variety ofd canned chili peppers. I find this Divina brand and this DeLallo brand most often!
Can I make this nut-free?
Yes! Use a nut-free plant-based cream or oat milk as a substitute.
What’s the best way to reheat this soup?
Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through.
Cozy Up with This Calabrian Chili Tomato Soup!
Whether it’s a chilly evening or you’re just craving comfort food, this Calabrian Chili Tomato Soup delivers all the cozy vibes. Pair it with grilled cheese croutons for the ultimate experience! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
xx.
Calabrian Chili Tomato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 6 cloves fresh minced garlic
- 2-4 tablespoons chopped Calabrian chili peppers, adjust to heat preference
- 2 28-ounce cans whole peeled San Marzano tomatoes
- 1 ½ cups roasted red peppers, roughly chopped
- 2 cups vegetable broth
- 1 tablespoon dried oregano
- 2 teaspoons sugar, optional
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon fresh cracked black pepper, plus more to taste
- 1 cup vegan parmesan shreds, at room temperature
- ½ cup plant-based heavy cream or extra creamy non-dairy milk, unflavored and unsweetened, at room temperature
- Grilled cheese croutons, for garnish, optional (recipe below)
- Fresh basil or parsley, for garnish, optional
For the Grilled Cheese Croutons:
- 4 slices white or sourdough bread
- 2 tablespoons vegan butter, softened
- 6 slices vegan cheddar cheese, or 1 cup shredded cheese
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat.
- Once the oil is hot, add the onions and sauté, stirring often, until translucent, 5 to 6 minutes.
- Add the garlic and chopped Calabrian chilies, and continue to cook until the garlic is fragrant, 1 to 2 minutes.
- Stir in the canned tomatoes (with their juice), roasted red peppers, and vegetable broth.
- Season with the dried oregano, sugar (if using), salt and pepper.
- Bring the mixture to a boil, then reduce heat.
- Cover and simmer for 25 to 30 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, working in batches, you can transfer the soup to a high-powered blender and blend until smooth.
- If you transferred the soup to a blender, transfer it back into the pot over medium-low heat.
- Stir in the parmesan and heavy cream.
- Continue to stir until the parmesan melts throughout.
- Taste and adjust seasonings if necessary.
- Serve immediately and garnish with grilled cheese croutons and fresh minced basil or parsley. Enjoy!
This was the best tomato soup I’ve ever had! Please make more recipes with Calabrian Chilli! This was seriously amazing amazing!