Spicy Tomato Soup

Spicy tomato soup…

I love the fall. In Colorado, the days are still warm, but the nights and mornings are crisp and cool. You have to dress in layers. Sweatshirts in the morning, t-shirts and in the afternoon, and down vests in the evening. It’s manic and I love it.

Along with the cold weather comes the harvesting of tomatoes. I had dinner with my friend Laurie last night, she sent me home with a big bag of tomatoes from her garden. More than John and I can eat in salads, so I decided to make tomato soup. With this recipe, the cream cheese softens the acidity of the tomatoes and the spices and red pepper give it a good kick.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 medium onions
  • 4 cloves garlic, minced
  • 1/2 teaspoon organic ground coriander
  • 1/4 teaspoon organic ground fennel
  • 1/4 teaspoon dried organic oregano
  • 1/2 teaspoon organic red pepper flakes
  • 1/2 teaspoon coarse sea salt
  • 1/8 teaspoon organic ground black pepper
  • 3 1/2 cups peeled, cooked tomatoes (or 2 cans chopped tomatoes plus their liquid)
  • 1/4 cup white wine
  • 1/2 teaspoon sugar
  • 4 oz cream cheese, cubed (or 1/4 cup sour cream)
  • 1 tomato, chopped
  • organic freeze-dried chives for garnish


  1. Saute onions and garlic in oil and butter until soft, 4 minutes.
  2. Add spices and saute 1 minute more.
  3. Add tomatoes, white wine and sugar. Cover and simmer for 30 minutes.
  4. Let cool, and then puree in a blender until smooth.
  5. Return to pan and reheat.
  6. Just before serving, add cream cheese and stir until melted.
  7. Serve topped with chives and fresh tomatoes.

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