Cajun-Inspired Spicy Tomato Soup Recipe

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

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 Cajun one 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 tomato one.

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.

How To Make Spicy Tomato Soup

Like most soup recipes, this one is forgiving and easy to make.

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

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

Seasonings

• 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

Procedure

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

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.
   
5. Blend. You can either use an immersion blender or a counter top 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.
6. Adjust seasonings. Taste, and add vinegar and/or sugar to brighten the flavors.
   
7. Serve. Serve in soup mugs or bowls.

Recommended Equipment

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.

Variations

Please feel free to switch up the flavorings in this soup.

If you prefer Mexican flavors, by all means add some cumin and or minced chipotles in adobo rather than the Cajun seasonings.

You can also skip the roux and just saute your aromatics in oil (or bacon fat if you like) and then continue with the recipe. It may have a touch less body, but it will still be delicious.

Use fully ripe bell peppers (red, yellow, or orange) in the trinity for a sweeter taste.

Make a tomato and red pepper soup by substituting 3 roasted and peeled red peppers for one of the cans of tomatoes.

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

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 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, add some red beans and some cooked Andoiulle and call it red beans and rice tomato soup.

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

Spicy Tomato Soup Q & A

Questions

If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.

You can leave a comment on the post, and I’ll be back in touch within 24 hours.

If your question is more pressing, don’t hesitate to email me, and I should be back in touch within 4 hours (unless I’m asleep) or often much more quickly than that.

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

Thanks for spending some time with me. Take care, and have a lovely day.