This vibrant and flavorful vegetable soup is packed with fresh ingredients and a delightful kick of spice. The combination of fire-roasted tomatoes, chili powder, and curry powder creates a complex and satisfying flavor profile that will warm you from the inside out. It’s a perfect meal for a chilly evening, a light lunch, or any time you crave a healthy and delicious bowl of goodness.
Why You Will Love This Recipe
This Easy Spicy Vegetable Soup is a winner for several reasons:
- It’s incredibly easy to make: With simple steps and readily available ingredients, this soup comes together in under an hour, making it perfect for busy weeknights.
- It’s packed with nutrients: This soup is brimming with vitamins, minerals, and fiber from the abundance of vegetables. It’s a healthy and wholesome way to nourish your body.
- It’s customizable: Feel free to swap out vegetables based on your preferences or what you have on hand. Add zucchini, bell peppers, or even kale for extra nutrients and flavor.
- It’s budget-friendly: This recipe uses affordable ingredients, making it a great option for feeding a family on a budget.
- The flavors are amazing: The combination of spices and fire-roasted tomatoes creates a truly unique and delicious taste that you won’t find in your average vegetable soup.
Ingredients:
- 2 tablespoons olive oil
- 1 stalk celery, chopped
- 1 cup yellow onion, chopped
- 1 teaspoon garlic, minced
- 1 cup carrot, chopped
- 1 cup green beans, chopped
- 1 cup potato, chopped
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon ground pepper
- 1 (14.5 ounces) can fire-roasted diced tomatoes
- 1 (10 ounces) can diced tomatoes with green chilies
- 3 cups low sodium vegetable broth
- 1 teaspoon Worcestershire sauce
- 1 cup frozen yellow corn, thawed
- 2 cups fresh spinach
- Chopped parsley, to garnish
Preparation:
Step 1: Place a Dutch oven or large pot on the stove over medium heat and add the olive oil. Allow the oil to heat up until it shimmers slightly. This ensures the vegetables won’t stick and will cook evenly.
Step 2: Add the chopped celery, onion, and minced garlic to the pot. Stir occasionally and cook for about 4–5 minutes, or until the onion becomes soft and translucent. Sautéing these aromatics first releases their flavors and creates a fragrant base for the soup. The garlic should become fragrant, but be careful not to burn it.
Step 3: Next, add the chopped carrots, green beans, and diced potatoes to the pot. Stir everything together and cook for another 2–3 minutes to give the vegetables a head start in softening. This step helps ensure that all the vegetables cook evenly and have a pleasant texture in the finished soup.
Step 4: Sprinkle in the spices: salt, chili powder, curry powder, cumin, and ground pepper. Stir well to coat the vegetables in the spices, which will deepen the flavor as the soup cooks. Coating the vegetables in the spices early on allows the flavors to meld together and create a more complex and satisfying taste.
Step 5: Add both the fire-roasted diced tomatoes and the diced tomatoes with green chilies to the pot, along with the vegetable broth and Worcestershire sauce. Stir everything together. The fire-roasted tomatoes add a smoky depth to the soup, while the diced tomatoes with green chilies provide a subtle kick of heat. Worcestershire sauce adds a savory umami flavor that enhances the overall taste.
Step 6: Turn up the heat slightly to bring the soup to a rolling boil. Once boiling, cover the Dutch oven with a lid, reduce the heat to low, and let the soup simmer for about 20 minutes. This allows the vegetables to become tender and the flavors to meld together beautifully. Simmering the soup gently is key to developing its rich flavor.
Step 7: After 20 minutes, remove the lid and stir in the thawed corn and fresh spinach. Let these cook for an additional 4–5 minutes, just until the spinach wilts and the corn is heated through. Adding the spinach and corn at the end preserves their vibrant color and texture. Overcooking the spinach can make it mushy, so be sure to add it just before serving.
Step 8: Turn off the heat and give the soup a taste, adjusting the seasoning if needed. Add more salt, pepper, chili powder, or curry powder to your liking. Taste and adjust is a crucial step in any cooking process. Don’t be afraid to experiment with the seasonings to achieve your desired flavor profile.
Step 9: Ladle the soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley. The fresh parsley adds a pop of color and a bright, herbaceous flavor to the soup.
Step 10: Serve the soup warm and enjoy! This soup is delicious on its own or served with a side of crusty bread for dipping.
Cooking Rating:
Easy
Serving Suggestions:
- Serve with a side of crusty bread for dipping into the flavorful broth.
- Top with a dollop of sour cream or Greek yogurt for added creaminess.
- Garnish with a sprinkle of shredded cheese, such as cheddar or Monterey Jack.
- Serve alongside a grilled cheese sandwich for a comforting and satisfying meal.
- Add a squeeze of lime juice for a bright and tangy flavor.
- For a heartier meal, add cooked chicken, sausage, or tofu to the soup.
Tips:
- For a smoother soup, use an immersion blender to partially or fully blend the soup after simmering.
- If you don’t have fire-roasted tomatoes, you can roast regular diced tomatoes in the oven for 20-30 minutes at 400°F (200°C) to achieve a similar flavor.
- To make this soup vegan, ensure that your Worcestershire sauce is vegan-friendly (some brands contain anchovies).
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- The flavor of this soup intensifies over time, so it’s even better the next day!
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
- Calories: 250
- Protein: 8g
- Sodium: 600mg
Conclusion
This Easy Spicy Vegetable Soup with Fire Roasted Tomatoes is a delicious and versatile recipe that is perfect for any occasion. With its simple ingredients, easy preparation, and customizable nature, it’s sure to become a family favorite. Whether you’re looking for a healthy and satisfying meal or a flavorful way to use up leftover vegetables, this soup is a winner. Don’t be afraid to experiment with different vegetables and spices to create your own unique version. Enjoy!
Questions and Answers About This Recipe:
Q1: Can I use fresh tomatoes instead of canned tomatoes?
A: Absolutely! If you have fresh tomatoes on hand, you can definitely use them in this recipe. For the fire-roasted flavor, you can roast the fresh tomatoes in the oven before adding them to the soup. To do this, roughly chop the tomatoes, toss them with olive oil, salt, and pepper, and roast them at 400°F (200°C) for about 20-30 minutes, or until they are slightly softened and caramelized. You’ll need about 1.5-2 pounds of fresh tomatoes to replace the canned tomatoes in the recipe. You may also need to adjust the amount of vegetable broth, as fresh tomatoes contain more water than canned.
Q2: I don’t have curry powder. Is there a substitute I can use?
A: Yes, if you don’t have curry powder, you can use a combination of other spices to achieve a similar flavor profile. A good substitute would be a mix of turmeric, coriander, cumin, and a pinch of ginger. Start with about 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander, 1/4 teaspoon of cumin, and a pinch of ginger. You can adjust the amounts to your liking, depending on your taste preferences. Keep in mind that curry powder can vary in heat, so if you like a spicier flavor, you might want to add a pinch of cayenne pepper as well.
Q3: Can I make this soup in a slow cooker?
A: Yes, this soup is very easy to adapt for a slow cooker. To do so, simply follow the first few steps of the recipe, sautéing the onions, celery, garlic, carrots, and potatoes in a skillet on the stovetop before transferring them to the slow cooker. This will help to develop the flavors of the vegetables. Then, add the remaining ingredients (except for the spinach and corn) to the slow cooker, stir well, and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender. Stir in the spinach and corn during the last 30 minutes of cooking time.
Q4: How can I make this soup spicier?
A: There are several ways to increase the spice level of this soup. You can add more chili powder, a pinch of cayenne pepper, or a few dashes of your favorite hot sauce. You can also use a spicier variety of diced tomatoes with green chilies. Another option is to add a chopped jalapeño pepper to the soup along with the other vegetables. If you want to add heat without changing the flavor too much, you can add a pinch of red pepper flakes. Remember to add the spice gradually and taste as you go, so you don’t accidentally make the soup too spicy for your liking.
Q5: Can I freeze this soup for later?
A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers, as the soup will expand when it freezes. You can freeze the soup for up to 2-3 months. When you’re ready to eat it, thaw the soup in the refrigerator overnight or in the microwave. Reheat the soup on the stovetop or in the microwave until it is heated through. Keep in mind that the texture of the vegetables may change slightly after freezing and thawing, but the flavor will still be delicious.
