Spicy Tomato Basil Soup

Tomatoes! We’re getting close to the end of the growing season and the final harvest is comping up quick. Our last couple trips to the garden yielded quite a bit of tomato and peppers and with the cooler weather it was time for some soup!

Spicy Tomato Basil Soup


  • 3 pounds ripe tomato, blanched
  • 2 Anaheim peppers, diced
  • 1 Jalepeno pepper, diced
  • 1/2 cup basil
  • 1 tbsp paprika
  • 2 cloves garlic, minced
  • 1/2 large onion, diced
  • salt and herbs
  • olive oil
  • 1 cup water


  1. Blanch the tomatoes. Bring a large pot of water to boil. Fill a large bowl with cold iced water.
  2. Crosscut and remove the stem core from each tomato.
  3. Add tomatoes to boiling water and let them boil for 30 seconds. Remove each and place in ice water bath.
  4. Skins will loosen immediately. Peel each and put tomatoes in food processor. Blend with basil.
  5. In a skillet, saute the onion and peppers in olive oil until onion is translucent. Add garlic and saute for another minute or two. Don’t burn the garlic.
  6. Add everything to the food processor and blend well.
  7. Transfer to a soup pot and bring to boil then reduce heat. Simmer for 20 minutes.
  8. Add salt and other herbs to taste.


One response to “Spicy Tomato Basil Soup”

  1. […] without sweating all over everybody. Last night we celebrated the first of our autumnal soups, spicy basil & tomato.  We fantasized about having the soup with a quesadilla, but somehow the tortillas got wet in the […]

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