Spicy Tomato Soup


Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-soup.


  • 1 tablespoon olive oil

  • 1 medium red onion (about 8 ounces), chopped into ½-inch dice

  • 1 medium clove garlic, minced

  • 1 teaspoon salt

  • teaspoon freshly ground pepper

  • ¼ cup cilantro stems, cut into ½-inch lengths

  • ½ jalapeno pepper, seeded and finely diced

  • 1 can (28 ounces) plum tomatoes

  • 1 tablespoon fresh lime juice

  • ¼ 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.

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