I am so pleased to share this delicious spicy tomato soup recipe with you, friends! Based on the Cajun trinity of onions, celery, and bell pepper for the flavor base as well as plenty of spices plus a roux for body, this is a comforting soup recipe perfect for cold weather.

And if it’s Cajun comfort that you’re seeking, you’ll definitely want to check out my white beans and rice.

For ease of browsing, here are all my soup recipes in one place. Thanks for visiting!

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A bowl of tomato soup with bacon bits on top.

Watch my best tomato soup recipe web story here.

OMG, this was so good! I used my home canned tomatoes, our stored garlic which I had roasted a big batch of last week.

The smoked hot paprika and Cajun seasoning really elevated the WOW factor.

I did not [use] roux but whisked cornstarch in and let that bubble and thicken. I did use plenty of ghee for Holy trinity.

Reader Nancy

Spicy Tomato Soup, At a Glance

✅Skill Level: Beginner
✅Skills: Making a roux, dicing, developing a flavor base, simmering, pureeing
✅Type: Soup
✅Number of Ingredients: 13
✅Prep Time: 15 minutes
✅Cook Time: 20 minutes
✅Yield: 8 servings

Jump Straight to the Recipe

Why This Recipe is Worth Making

There are countless variations of tomato soup on the Internet, so I want you to know what sets this particular spicy tomato soup apart.

First, it is roux-based, which gives the dish a lovely body. It’s not thick like a cream soup, but it’s definitely more substantial than a traditional brothy soup.

The spicing is really lovely here.

Not only does the flavor start with slowly cooking the trinity (onions, celery, bell pepper) in the roux, but the rest of the spicing really enhances the flavor.

The recipe also makes a LOT of soup. Perfect for feeding a large family or for ensuring there are leftovers to enjoy over rice the next day.

If this sounds like your bowl of soup, you can jump straight to the recipe.

I also have a favor to ask:

When you do make this recipe, it will help me and other readers if you:
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Thank you so much!😘

How To Make Spicy Tomato Soup

Like most soup recipes, this one is forgiving and easy to make. In fact, if you’re ready to get started, just head straight to the recipe.

I do want you to know what you’re getting into by providing an ingredient list and substitutions, a play-by-play of the procedure, as well as equipment recommendations and some variations.

The full recipe for this Cajun-inspired soup is down at the bottom of the post.

Ingredients and Substitutions

All the ingredients needed to make spicy tomato soup: vegetable oil, all-purpose flour, onion, celery, bell pepper, Cajun seasoning, hot smoked paprika, kosher salt, black pepper, canned whole tomatoes, chicken or vegetable broth, vinegar, and sugar.

Flavor Base

  • oil: I used neutral vegetable oil. You can also use olive oil or even butter
  • flour: all-purpose flour is fine here. If you are gluten-free, substitute cornstarch
  • onions: I like sweet onions here. Yellow onions will work as well
  • celery: One of the three components of trinity. Don’t leave them out.
  • bell pepper: Green bell pepper is traditional, but ripe yellow, red, or orange bell peppers work as well and will yield a sweeter soup


  • Cajun seasoning: I use Tony Chachere’s with salt. Use your favorite
  • smoked paprika: use hot or sweet Spanish paprika for the best flavor, but “plain” paprika is fine. If you like things extra hot, use cayenne instead
  • (salt, pepper): The Tony Chachere’s I use contains salt, and I didn’t need to add additional. If your Cajun seasoning is salt-free, salt to taste, probably about 1/2-3/4 teaspoons. Add black pepper to taste if you like it

Main Ingredients

  • canned tomatoes: 2-28 oz cans. I use whole tomatoes, but feel free to go with diced or even crushed if that’s what you have. If you want to use fresh tomatoes, make sure they are super ripe. Take the peels off by plunging them in boiling water for about 60 seconds. Let them cool a few minutes, and the skins should peel off easily. You will most likely need an additional cup of liquid if you use fresh tomatoes.
  • chicken broth: You can also use vegetable stock or plain water. For a cream soup, substitute heavy cream

Balancing Flavors

  • vinegar: You can also use lemon juice instead
  • sugar: Any sweetener will do here. I used coconut sugar, but a squirt of honey or agave will work just as well. You shouldn’t need much, and you might not need it at all


This is absolutely amazing! I used Slap Ya Mama (hot) and hot smoked Spanish paprika. It’s heavenly. I loved the addition of the red wine vinegar. I did add a touch of sugar at the end. This will definitely be a favorite in our house.

Reader and Soup Lover Dani Lynn

Not sure which Cajun seasoning to use? You can grab one of each of two popular brands here and do your own taste test!

Jenni's Pick
Cajun Seasoning Bundle - Tony Chachere's Original Creole Seasoning - 8oz and Slap Ya Mama Cajun Seasoning - 8oz (Pack of 2)

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Tony Chachere's contains chili powder while Slap Ya Mama Doesn't. Both are excellent and versatile seasonings.

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07/22/2024 05:42 am GMT

Soup is an easy thing to make, friends. Here’s the rundown for this spicy tomato version:

  1. Make the roux. Add oil to a hot pan, and then add the flour.
    Cook and stir over medium heat until it has taken on just a bit of color, about 5 minutes.
  2. Saute aromatics. Aromatics are the flavor base of any soup. In the world of Cajun cuisine, we’re talking onion, celery, and green pepper, or “the trinity.” Add the trinity and let soften for 5 minutes. Then add the spices and seasonings, and saute, saute, saute until softened, about 5-7 minutes.
  3. Add the rest of the ingredients. Canned tomatoes and chicken broth (or vegetable broth to keep it vegetarian). Bring to a boil, and then reduce the heat to a simmer. Smash up the tomatoes (if using fresh or whole) with the back of your spoon as they cook.
  4. Simmer. This step is really easy because the stove does all the work. Let it gently simmer to help the flavors get to know one another and reduce the liquids to intensify the flavor. Blend. You can either use an immersion blender or a countertop model. If using a counter top blender, blend in batches so you don’t overfill the container and make a mess and possibly burn yourself. Use your blender or an immersion blender. Your soup will be smoother if using a blender, but you always have to be careful when blending hot liquids.
  5. Adjust seasonings. Taste, and add vinegar and/or sugar to brighten the flavors.
  6. Serve. Serve in soup mugs or bowls.

This recipe makes a fair bit, so I use a 4-quart saucepan to make it.

I like to stir the roux with an angled wooden spatula. It’s great for scraping along the bottom of the pan so nothing sticks.

And an immersion blender makes pretty quick work of blending up your soup into a nice creamy texture.

Know that if you like super-smooth texture, a high-speed blender will give you the smoothest result, but for most jobs, an immersion blender works just fine.

So packed with flavor and so comforting. Made the full recipe and packed some away in the freezer for a rainy day!

Reader Beth

Tips and Tricks

If you don’t have Cajun seasoning, use some cayenne, garlic powder, thyme, and oregano

For a quick garnish, whip together a little heavy cream with a pinch or two of Cajun seasoning just until thickened. The thickened cream will float on top of the soup.

Serving Suggestions

Cajun tomato soup with cream swirled in in a bowl.

I strongly recommend serving spicy tomato soup with either good homemade bread (my grits bread is pretty amazing) or a sandwich. A BLT would be a lovely accompaniment.

Garnish it with crispy bacon, croutons, crackers (homemade crackers like my homemade Ritz crackers or store-bought), or be super fancy and make a grilled cheese, then cut it up into small squares and float your grilled cheese croutons on top of your soup!

You could also add cooked rice or pasta for a little more bulk and chew.

Since it’s Cajun-inspired, serve with a side of red beans and rice or maybe my Great Northern beans and rice.

However you decide to serve it, I do hope you make it. It is really tasty!

[I]t’s perfectly amazing! 90 degrees with a 74 dew point…and my husband was wondering yesterday when I’m going to make [spicy tomato soup] again 😝
Yes it’s that good.

Reader and Soup Lover jan

Spicy Tomato Soup Q & A

Is this tomato soup vegan?

As written, it is not. Keep it vegan by using vegetable stock or water in place of the chicken broth.

Is it gluten-free?

No. To keep it gluten-free, either make it without the roux or substitute cornstarch for the wheat flour in the roux.

How long will it keep in the fridge?

Store the soup, tightly covered, in the fridge for up to 7 days. For food safety, be sure to reheat it to at least 165F for at least 15 seconds.

Can I freeze it?

Yes, soup freezes really well. For easy storage, freeze portions in quart-sized zip-top bags. Carefully press out as much of the air as you can, freeze on a sheet pan, and then stack in the freezer for 3-4 months.


If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

Love This Cajun Tomato Soup? Please Rate and Review. It Really Helps!

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A bowl of cajun tomato soup with spiced cream swirled on top.

Spicy Tomato Soup Recipe

Jennifer Field
This makes a ton of spicy tomato soup–probably close to 2 quarts or even a bit more. Feel free to cut the recipe in half. You'll still have 4 nice-sized portions. The way the recipe is written, it is vegetarian. You can easily make it vegan by using oil for the cooking fat and using vegetable stock or water for the liquid.
4.85 from 13 votes
Tried this recipe?Please give it a star rating!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Cajun
Servings 8 servings
Calories 303 kcal


  • 4 Tablespoons vegetable oil
  • 3 Tablespoons flour
  • 1 medium-to-large yellow or sweet onion chopped
  • 2 ribs celery chopped
  • I large bell pepper chopped
  • 3-4 ½ teaspoons Cajun seasoning
  • 1 teaspoon hot smoked paprika or use cayenne
  • kosher salt and freshly ground black pepper you may not need salt if your Cajun seasoning has salt in it
  • 2 28 oz cans whole tomatoes , juice and all
  • 1 ½ cups low sodium chicken broth or stock vegetable broth or stock or water
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons sugar


  • Heat the oil in a large, heavy-bottomed saucepan or Dutch oven.
  • Add the flour and cook over medium heat, stirring constantly, until it colors a bit, about 5 minutes.
  • Add the chopped vegetables and spices (cajun seasoning, hot paprika, pepper) and cook over medium heat until the vegetables are softened but not browned, another 5-7 minutes.
  • Add both cans of tomatoes and the liquid (stock or water). Bring to a boil, chopping up the tomatoes as the soup heats.
  • Blend with an immersion blender until smooth.
  • Simmer the soup for about 20 minutes.
  • Taste and adjust the spicing if necessary. Stir in the red wine vinegar and the sugar if needed.
  • Serve piping hot in mugs or bowls. Garnish as desired.

Did You Make Any Changes?


Keep the soup gluten-free by substituting cornstarch for the flour in the roux. Or don't make the roux and just saute the vegetables in oil before proceeding with the recipe.
Store in the fridge for up to 5 days or freeze for up to 3 months.


Serving: 1cupCalories: 303kcalCarbohydrates: 22.6gProtein: 14.8gFat: 17.9gSaturated Fat: 8.9gCholesterol: 46mgFiber: 4.7gSugar: 10.5g
Keyword Cajun tomato soup, homemade soup, spicy, tomato soup
Did you make this recipe?Please tell us what you loved!

And there you have it. I hope you enjoy the spicy tomato soup friends!

Thanks for spending some time with me.

Take care, y’all.

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4.85 from 13 votes (6 ratings without comment)

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