« Back to recipes

Spicy Tomato Soup

Lisa Kalabokis

Soups & Sides
All seasons

Little Chef recipe involvement:

Children ages 3-6: In a large bowl, squish tomatoes with hands before adding to the soup pot. Smell garlic before and after it has been crushed and compare the difference.

Children 7 and up: Complete this recipe with adult supervision. 

Download the full recipe + market shopping list.


  • 1 tablespoon olive oil, or any neutral oil
  • 3 cloves garlic, sliced
  • 1 onion, small dice
  • 1 tablespoon red chili flake
  • 1 28oz can tomatoes, any variety (diced, whole, puree)
  • Sprig of fresh thyme, or 1 tsp dry thyme (optional)
  • ¼ cup heavy cream (optional)
  • Salt and pepper, to taste

Yield: 4 servings


  1. Add oil to the bottom of a heavy bottomed pot. Add garlic, onion, and chili flake. Saute for 3 minutes, until onions just begin to turn translucent. Season with salt and pepper.
  2. Add tomatoes and thyme (if using) to the pot and bring to a simmer, about 10 minutes.
  3. Remove pan from heat and allow to slightly cool. Add tomato soup mixture to a blender and blend until completely smooth, being careful with the hot liquid. An immersion blender can also be used for this.
  4. Return soup to the bottom of the same pot and cook an additional 10 minutes. Add cream, if using and season with additional salt and pepper to taste.
  5. Serve hot with crusty bread or freeze for up to 2 months.

Tip: Save your vegetable scraps for vegetable stock later! Simply date and label a reusable zip lock bag and keep it in the freezer. Here, save onion and garlic skins.

Hint: If you don’t want this soup to be spicy, simply omit the chili flake!

Return to recipe listing »

Know your food, know your farmer
Business office

2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition