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Spicy Tomato Soup


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Rate this recipe 4.6/5 (12 Votes)


  • 1/2 cup (1 stick) plus 3 tbsp butter, divided
  • 1/2 cup all-purpose flour
  • 1 medium onion, diced
  • 2 cloves garlic, diced
  • 3 cups canned chicken broth
  • 1 (29 oz) can tomato sauce
  • 1 (29 oz) can diced tomatoes, with juice
  • 2 dashes hot sauce
  • 1/4 cup honey
  • 1 tbsp dried dill weed
  • 1/2 tsp ground black pepper
  • 1 tsp chili powder
  • 1 tsp dried basil leaves


Servings 6


Step 1

In a 4-quart heavy-bottomed saucepan, melt half (5 1/2 tbsp) of butter. When melted, whisk in the flour and stir until very smooth. Cook over low heat for about 5 minutes, until very thick and smooth.
In a small skillet, melt the remaining butter. Saute the onion and garlic over low heat until the onion is translucent, about 3 to 4 minutes. Add the onion and garlic to the flour mixture and combine. Slowly add the chicken broth, 1 cup at a time, stirring well after each addition and allowing the soup to thicken slightly before adding more broth. When all the broth is added, add the tomato sauce and the diced tomatoes, 1 cup at a time, stirring well and allowing the mixture to thicken before adding more. When all the tomato sauce and diced tomatoes have been added, season soup with hot sauce, honey, dill weed, pepper, chili powder and basil. Allow to simmer over low heat for about 45 minutes so that the flavors can blend. Stir frequently, as the soup will stick to the bottom of the pot. If desired, blend with emersion blender or in food blender until desired smoothness.


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