Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spicy Tomato Soup 3.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 6, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 Cilantro stems are the secret to this fresh-tasting, spicy tomato sauce-meets-soup. Ingredients 1 tablespoon olive oil 1 medium red onion (about 8 ounces), chopped into ½-inch dice 1 medium clove garlic, minced 1 teaspoon salt ⅛ 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 Directions 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. 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. Rate it Print