No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Spicy Tomato Soup

Cilantro stems are the secret to this fresh-tasting soup.

  • Servings: 4
Spicy Tomato Soup

Source: Martha Stewart Living, April 1995


  • 1 tablespoon olive oil
  • 1 medium red onion (about 8 ounces), chopped into 1/2-inch dice
  • 1 medium clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/4 cup cilantro stems, cut into 1/2-inch lengths
  • 1/2 jalapeno pepper, seeded and finely diced
  • 1 can (28 ounces) plum tomatoes
  • 1 tablespoon fresh lime juice
  • 1/4 cup sour cream


  1. Heat olive oil in a deep saucepan over medium-low heat. Add onions and garlic and cook until onions are soft and translucent, about 5 to 7 minutes. Add salt, pepper, cilantro stems, and jalapeno.

  2. Strain tomatoes and add juice to saucepan. Seed tomatoes, chop coarsely, and add to saucepan. Add 2 cups water and stir to combine. Simmer for about 30 minutes. Add lime juice and adjust seasoning with salt and pepper. Divide among 4 soup bowls and serve with a dollop of sour cream.


Reviews (1)

Related Topics