Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable broth
- 1 tbsp tomato paste
- 1 tsp sugar (optional, to balance acidity)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup heavy cream or coconut milk (for a creamy texture, optional)
- 1 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, red pepper flakes, smoked paprika, and ground cumin. Cook for another 30 seconds until fragrant.
- Add crushed tomatoes, vegetable broth, tomato paste, sugar, salt, and black pepper. Stir well to combine.
- Bring the soup to a gentle simmer and let it cook for 15-20 minutes, allowing the flavors to meld.
- If desired, blend the soup with an immersion blender until smooth, or leave it slightly chunky for texture.
- Stir in heavy cream or coconut milk for added creaminess. Adjust seasoning to taste.
- Serve hot, garnished with fresh basil or parsley.
Notes
- For an extra smoky flavor, add a pinch of chipotle powder.
- To make it completely dairy-free, use coconut milk instead of heavy cream.
Adjust spice levels by increasing or decreasing red pepper flakes.