Spicy Tomato Soup with Garlic Cheese Bread

What could be more comforting than a warm bowl of spicy tomato soup? I’m serving mine with a side of indulgent garlic cheese bread to complete the cozy scene. It’s the simple, versatile meal that I absolutely think you need to be making right now.

Spicy Tomato Soup

Spicy Tomato Soup

If you’ve been following along this week, I’ve been sharing simple, comforting recipes like this red pepper pantry pasta and this very delicious almond cake. Recipes that aren’t complicated, but result in a uniquely flavored, completely delicious meal or treat.

And that’s exactly what I had in mind for this spicy tomato soup. It was the end of a long day in the kitchen, and something about tomato soup just sounded so good in the moment. I didn’t have a lot of ingredients left, but I had just enough to pull together this deliciously flavored soup with quite literally what I could find in my kitchen.

The soup comes together in just about 30 minutes, with the ingredients simmering in a large pot then blended until smooth and creamy. I stir in a little heavy cream at the end for a silky finish, but it’s totally optional. Topping it off simply with some grated parmesan, crushed oregano, and crispy sage leaves. 

Spicy Tomato Soup

make this spicy tomato soup with garlic cheese bread your own…

The best part is you can modify this recipe to use exactly what you have on hand. No onion? Omit it. Or maybe use a couple shallots if you have those lying around. No fennel seeds? Throw in another spice that sounds good. No sage? Rosemary would be great. You can also adapt the spice to your liking by adding more or less crushed red pepper. As is, it’s definitely on the spicy side!

And of course, no spicy tomato soup would be complete without a side of extra decadent garlic bread. I’m using garlic powder instead of fresh garlic for this bread which gives it a really nostalgic, childhood taste. Lots of shredded fontina goes on top, which melts beautifully as the bread slightly crisps in the oven. Definitely don’t skip the bread…it’s too good.

I hope this inspires you to whip up a tomato soup of your own! Maybe you make it just like this, or maybe you sub in ingredients that work for you. Either way, grab a blanket and cozy up on the couch with a comforting bowl of tomato soup soon.

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Spicy Tomato Soup with Garlic Cheese Bread

Spicy Tomato Soup

a simple, versatile spicy tomato soup with a side of very indulgent garlic cheese bread

servings: 4-6

Ingredients

Scale

Spicy Tomato Soup

  • ¼ cup olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • kosher salt
  • 4 cloves garlic, chopped
  • 11 ½ tsp crushed red pepper (depending on your spice preference)
  • 1 tsp fennel seeds
  • 2 (28-oz) cans crushed tomatoes
  • 1 qt stock (chicken or vegetable)
  • ¼ cup heavy cream
  • garnishes: grated parmesan & crushed oregano

Garlic Cheese Bread

  • 68 (½”) slices italian bread
  • 4 tbsp butter
  • 1 small handful sage leaves
  • 2 tsp garlic powder
  • ¼ tsp kosher salt
  • ¾ lb fontina cheese, shredded (about 1 ½ oz per slice)

Instructions

Spicy Tomato Soup

  1. Heat a large, heavy-bottomed pot (or Dutch oven) over medium heat. Add the olive oil. Once hot, add the onion, carrots, and celery. Season with a good pinch of salt. Saute for about 6-8 minutes until tender and slightly caramelized, stirring often.
  2. Stir in the garlic, crushed red pepper, and fennel seeds. Let cook for another minute. Pour in the crushed tomatoes and stock. Bring the soup to a boil. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
  3. Stir in the heavy cream. Transfer the soup to a blender (working in batches if needed). Blend for 90 seconds until smooth and creamy. Taste the soup and adjust the seasoning to your liking.
  4. Serve the soup warm with grated parmesan & a pinch of crushed oregano on top. Serve the garlic cheese bread (recipe below) alongside.

Garlic Cheese Bread

  1. Preheat the oven to 425°F. Place the slices of bread onto a sheet pan.
  2. Melt the butter in a small saucepan over medium heat. Add the sage leaves and allow to crisp. Use a slotted spoon to transfer the sage to a paper towel (reserve for the top of the soup). Turn off the heat.
  3. Whisk the garlic powder and salt into the butter. Brush the butter mixture generously onto each slice of bread. Distribute the fontina cheese evenly over top.
  4. Bake for 6-8 minutes until the cheese is melted and the bread is crisp.

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Spicy Tomato Soup

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