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This Calabrian chili tomato soup is my go to when I want something cozy yet full of bold flavor. The creamy tomato base is spiked with just enough heat from Calabrian chilies and it pairs perfectly with crisp grilled cheese croutons. It comes together quickly and feels like comfort in a bowl every time.
I first made this on a chilly weekend when I needed something warming but still exciting. Now I always keep Calabrian chilies in the pantry for this exact reason.
Ingredients
- Olive oil: adds richness and helps develop flavor while sautéing
- Yellow onion: for natural sweetness and depth
- Garlic: brings a fragrant base note essential in layered soups
- Calabrian chilies: give smoky heat and vibrant red hue
- Whole peeled canned tomatoes: create the rich tomato foundation
- Roasted red peppers: contribute sweetness and roasted complexity
- Vegetable broth: keeps it plant based while balancing flavors
- Dried oregano: enhances the tomato base with Mediterranean warmth
- Sugar: optional helps balance acidity if needed
- Salt and black pepper: essential for seasoning
- Heavy cream: rounds out the soup with velvety smoothness
- Grated parmesan: adds savory umami and body
- Fresh basil or parsley: for bright herby garnish
- Grilled cheese croutons: provide crunch and indulgent cheesy bites
Step-by-Step Instructions
- Sauté the Aromatics:
- Warm olive oil in a large pot over medium heat. Add diced onions and cook slowly for 5 to 6 minutes stirring regularly until translucent and soft. Stir in minced garlic and chopped Calabrian chilies. Sauté for 1 to 2 minutes until deeply fragrant but not browned
- Add Tomatoes and Peppers:
- Pour in canned whole tomatoes with their juices and stir in the chopped roasted red peppers and vegetable broth. Sprinkle in oregano sugar if using salt and pepper. Stir to combine and bring the mixture to a boil
- Simmer and Blend:
- Once boiling reduce heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes to meld all the flavors. Blend the soup until completely smooth using an immersion blender directly in the pot or carefully in batches using a countertop blender
- Incorporate Cream and Cheese:
- Return the smooth soup to low heat if transferred to a blender. Stir in the heavy cream and parmesan cheese. Let them melt fully into the soup while stirring gently. Taste and adjust seasoning with more salt or pepper if needed
- Serve and Garnish:
- Ladle the soup into bowls and top each serving with grilled cheese croutons and a sprinkle of fresh chopped basil or parsley. Serve hot and enjoy the warming kick
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Storage Tips
Let the soup cool before storing and keep it in an airtight container. Refrigerate for up to 4 days or freeze in individual portions for up to 3 months. Defrost overnight and reheat on the stovetop gently stirring until hot.
Ingredient Substitutions
Use fresh roasted tomatoes if you prefer a deeper homemade flavor. Substitute coconut cream for a dairy free version. Parmesan can be replaced with nutritional yeast for a vegan boost.
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Serving Suggestions
Serve with crusty bread a grilled cheese sandwich or even a drizzle of extra virgin olive oil and chili flakes. It makes an excellent starter or main course depending on how you plate it.
Cultural Notes
Calabrian chilies come from the Calabria region of Italy known for its spicy cuisine. This soup is a fusion of Italian boldness and American comfort food tradition making it both familiar and thrilling.
Frequently Asked Questions About Recipes
- → Can I use fresh tomatoes instead of canned?
Yes. Use about 4 pounds of fresh tomatoes and roast them first for a richer flavor.
- → Is this soup freezer-friendly?
Absolutely. Store in a freezer-safe container for up to 3 months. Defrost in the fridge overnight before reheating.
- → How do I reheat leftovers?
Reheat gently on the stovetop over medium-low heat while stirring occasionally until warmed through.
- → What if I cannot find Calabrian chilies?
You can substitute with red pepper flakes or a small amount of chipotle in adobo for a similar smoky heat.
- → Can I make this dish vegetarian?
Yes. It is already vegetarian. For a vegan version, skip the parmesan and use plant-based cream.