Tasty tomato soup with a proper Sriracha kick is exactly what a cold winter day calls for. Plum tomatoes and chicken broth simmer with garlic, honey, and dried basil, then blend smooth and turn creamy with coconut milk. Red pepper flakes and Sriracha keep the heat steady from the first spoonful to the last.
Tasty Tomato Soup
With a warm and fiery flavor, courtesy of the Sriracha and red pepper flakes, this smooth tomato soup is perfect on a cold winter’s day. The tart warmth of the fire-roasted tomatoes topped with sweet basil is a fantastic way to warm your body and soul! For an added creamy texture, top with avocado slices.
Serves 4–6
2 tablespoons (30 ml) olive oil
1 medium onion, roughly chopped
3 cloves garlic, roughly chopped
1⁄2 teaspoon (10 ml) salt and pepper
2 (28-ounce) cans plum tomatoes
2 cups (480 ml) chicken broth
1 tablespoon (15 ml) tomato paste
1 tablespoon (15 ml) Sriracha sauce
1 tablespoon (15 ml) raw organic honey
1 teaspoon (5 ml) dried basil
1⁄4 teaspoon (20 ml) dried red pepper flakes
1 cup (240 ml) coconut milk
Basil sprigs, for garnish
- In a large Dutch oven or stock pot, heat olive oil over medium heat. Once heated, add chopped onion, garlic, salt, and pepper and sauté until onions are translucent, about 5 minutes.
- Add cans of plum tomatoes, chicken broth, tomato paste, Sriracha sauce, honey, dried basil, and red pepper flakes and simmer over medium-low heat for 10 minutes.
- Use an immersion blender to mix all ingredients until you reach a smooth consistency. After it's blended, simmer for about 10 more minutes (if you want more spice, add more Sriracha during this step).
- Add coconut milk and stir occasionally over low heat until ready to serve. Garnish with fresh basil sprigs.
Pro Tips
- Blend with an immersion blender until completely smooth, then simmer 10 more minutes — that last simmer is where the texture turns velvety.
- Add more Sriracha during that final simmer if you want extra heat; the soup mellow as it blends, so adjust at the end rather than the start.
- The tablespoon of honey balances the tomatoes' tartness without making the soup sweet — it's what rounds out the Sriracha's edge.
- Top with avocado slices for extra creaminess and a cool counterpoint to the red pepper flakes.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes — roast about 3 pounds of plum tomatoes first to concentrate their flavor, since fresh tomatoes make a thinner, more acidic soup.
How spicy is this tomato soup?
With a tablespoon of Sriracha and red pepper flakes it has a warm, friendly heat. Stir in more Sriracha at the end for a fierier bowl.
Does it freeze well?
It freezes beautifully for up to 3 months. The coconut milk may separate slightly on thawing — a quick whisk over heat brings it back.
Is this soup paleo?
Yes — the creaminess comes from coconut milk, with no dairy or flour, and the honey is used only in a small rounding amount.
Recipe Card
Ingredients
Method
- In a large Dutch oven or stock pot, heat olive oil over medium heat.
- Once heated, add chopped onion, garlic, salt, and pepper and sauté until onions are translucent, about 5 minutes.
- Add cans of plum tomatoes, chicken broth, tomato paste, Sriracha sauce, honey, dried basil, and red pepper flakes and simmer over medium-low heat for 10 minutes.
- Add coconut milk and stir occasionally over low heat until ready to serve.
- Garnish with fresh basil sprigs.
