Calabrian Chili Tomato Soup (Printable Recipe)
Rich tomato soup with bold Calabrian chili and creamy finish. Perfect for cozy evenings.
# Ingredients You'll Need:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 yellow onion, diced
03 -
3 cloves garlic, minced
04 -
2 tablespoons Calabrian chilies, chopped
05 -
1 can (28 ounces) whole peeled tomatoes with juice
06 -
1 cup roasted red peppers, chopped
07 -
3 cups vegetable broth
08 -
1 teaspoon dried oregano
09 -
1 teaspoon sugar (optional)
10 -
Salt and black pepper to taste
→ Finishing Touches
11 -
1/2 cup heavy cream
12 -
1/2 cup grated parmesan cheese
13 -
Fresh basil or parsley for garnish
14 -
Grilled cheese croutons for serving
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5 to 6 minutes until translucent. Stir in garlic and Calabrian chilies and cook for 1 to 2 minutes until fragrant.
02 -
Add whole peeled tomatoes with juice, chopped roasted red peppers, and vegetable broth. Stir in oregano, sugar if using, salt, and black pepper. Mix well to combine.
03 -
Bring mixture to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes. Use an immersion blender to purée until smooth or carefully blend in batches using a countertop blender.
04 -
Return soup to medium-low heat if blended in a separate container. Stir in heavy cream and parmesan cheese. Continue stirring until cheese is fully melted and texture is silky.
05 -
Ladle hot soup into bowls. Top with grilled cheese croutons and sprinkle with fresh basil or parsley. Serve immediately.
# Extra Tips:
01 -
Use room temperature cream and cheese to prevent curdling.
02 -
Allow soup to cool slightly before blending to avoid steam pressure buildup.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze up to 3 months.