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Spicy Tomato Soup

Serve this soup with garlic bread and vegetables for a simple, healthy dinner. Per serving: 166 calories; 4 grams protein; 12 grams fat; 14 grams carb; 2 grams fiber.

  • Yield: Makes 4 Servings
Spicy Tomato Soup

Photography: Kana Okada

Source: Body+Soul, January/February 2006


  • 14 ounces (1 can) diced tomatoes in juice
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 small fresh or dried red chili pepper seeds removed for less heat
  • 1 carrot peeled and thinly sliced
  • 1 1/2 cups plain soy milk
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper to taste
  • Parsley leaves for garnish


  1. Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.

  2. In a food processor, combine browned tomatoes, garlic, chile pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.

  3. Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.


Reviews (7)

  • Puyi 20 Apr, 2010

    Thought this was really good. I added some basil and used low-fat milk instead of soy (didn't have any). I thought the milk quantity was too much, so I only added 1 cup and I think it could use even less... next time i'd rather thin it out with either less milk or a combination of broth or tomato juice and a hint of milk or heavy cream for creaminess. Very easy to do and great taste! Perfect for a casual soup and sandwich meal. Enjoy!

  • iamstephanie 23 Mar, 2010

    Delicious. If I make it again I would cook the carrots a little more and put some basil in.Or use seasoned tomatoes.
    I topped it with fresh parm and it was good. The family didn't even know it was soy.
    The double recipe used almost a half gallon of the milk.

  • SaraAshley 12 Apr, 2009

    so yummy!! i had to double it for a family of definitely has a kick! mmm!

  • klanigan 4 Nov, 2008

    This is a good, healthy comfort soup. It packs a kick though. I had to add a little splenda to sweeten it up a bit for my personal taste. I also used skim milk in place of soy.

  • detroiterchick 27 Oct, 2008

    Can you use regular milk if you do not have soy on hand? Does it dramatically impact the flavor? I do not drink soy milk and don't really want to buy it just for one recipe.

  • adelenne 8 Jun, 2008

    I've never cooked soups with soy milk only made shakes and it's really a good substitute to milk. Taste better than I expected. Instead of the chilli pepper, I added one tsp of paprika and it taste great. Will definitely keep this recipe!

  • NHK 15 Dec, 2007

    This only took about 45 minutes and tastes like an appetizer you would find at a pricey restaurant! Excellent!

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