I love when things are easy. Especially when it comes to dinner during the week. Between working full time, entertaining the dogs, cleaning the house, working on the blog, and trying to keep up some kind of workout regime … there isn’t a lot of time left over for slaving over the stove for hours cooking dinner. I’m more of a half hour and under gal. Which is why I love making big pots of soups and bakes that you make one day and then have leftovers for the next few days. I love leftovers. But, when you run out of leftovers … you can whip up this super easy spicy tomato soup! Did I mention the best part? FOUR ingredients. That is IT! The other bonus? You probably have everything in your pantry already.
Why spicy tomato soup? Because to me, tomato soup just on its own can be kinda blah. Or too tomato-ey. I’m not really sure, but I’ve just never been a huge fan of plain tomato soup. Even when everyone was dipping their grilled cheese sandwiches into tomato soup, I was over here like “ew, that is gross”. Now, in my defense, I used to hate tomatoes of any kind growing up, so it makes sense I wasn’t a tomato soup fan. Now, I have actually grown to like SOME tomato soups but, they could always use a little something extra in my opinion. When a coworker told me she puts salsa in hers, I knew that was the secret ingredient. How clever. Salsa has all the yummy flavors you could want, in a tomato base!! Why didn’t I think of that!?
So, spicy tomato soup was born. And all I put in it is crushed tomatoes, tomato paste, salsa, and milk. Ta-da! Creamy, spicy, tomato-ey. Perfection. The added bonus is that I got to use my crushed tomatoes and salsa that I had canned over the summer. So it really tasted like summer and I was happy knowing the bulk of the soup (aside from the tomato paste) was from veggies grown in my own backyard or in my sisters (she grew most of the peppers and a lot of tomatoes for our salsa!!) Even better. Our salsa had quite the kick to it, so ours was a little more on the spicy side of things. But, choose whatever spice level of salsa you like. You can also use a little less salsa if you aren’t that into spicy foods. The salsa just adds a TON of extra flavor all around, even if you go the mild route.
The only thing I used that may not be in every kitchen is an immersion blender. AKA probably one of my favorite kitchen gadgets of all time. I’m not really one to get into fancy gadgets most of the time… but immersion blenders make your life so much easier if you are a soup lover. Actually, the reason I probably love mine so much is it eliminates the need to dirty any more dishes. And I hate doing dishes. Just ask Matt. I used to use my blender and slowly transfer the soup into the blender to make it smooth and creamy. Now, I just stick this bad boy in there and BAM done. It really is pretty spectacular haha. But, if you don’t have one, fear not, you can still make this soup. You will just have to transfer it to a blender to mix it up. It isn’t a big batch of soup, so it won’t take you very long. But, if you are interested, here is a link to the immersion blender that I use. I love this one because the part you stick into the soup to blend is dishwasher safe (again, hate doing dishes!!)
- 1 to 1½ cups salsa (depending on your heat preference, I used 1½ cups)
- 2 28 ounce cans crushed tomatoes
- 1 6 ounce can tomato paste
- 2 cups milk
- In a stock pot, simmer the salsa, crushed tomatoes, and tomato paste over medium high heat for 15 minutes.
- Use the immersion blender to blend the soup until smooth and creamy.
- Add the milk and simmer 5 minutes.
- Season with salt and pepper as needed and serve alongside your favorite grilled cheese! I used mozzarella cheese and whole wheat bread which went perfect with the soup!
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