Spicy Tomato Soup (The Spirit of Food Recipe)

Brian Volck is a pediatrician at Cincinnati Children's Hospital Medical Center. Through the University of Cincinnati College of Medicine, he founded an elective in literature and medicine and helped design a curriculum on poverty, justice, and health. He regularly travels to rural Honduras and the Navajo Nation to provide medical service. He is the coauthor of Reclaiming the Body: Christians and the Faithful Use of Modern Medicine. His essays have appeared in Doubletake, Image, and other literary and medical journals, and he is currently researching a book on the intersection of history, culture, and healthy among the Navajo people.

When I tasted a great tomato soup at the recent visit to The Tea Room, I immediately thought of this Spicy Tomato Soup recipe from The Spirit of Food. And I couldn't get home fast enough to make some for my family.

Sautee the diced onions in olive oil...add tomatoes (fresh or canned diced tomatoes) and chicken stock.

I make a large amount of homemade chicken stock and freeze in a 2 or 4-cup container. It makes it so convenient to have delicious stock in minutes.

Add chopped Italian Parsley, bay leaves, basil leaves, paprika, a pinch of sugar, cloves, and....

A bit of freshly ground nutmeg....if you have never used whole nutmeg, please do try. You will love the flavor and aroma in freshly ground nutmeg. Cover and simmer for about 30 minutes. Add salt and freshly ground pepper to taste.

Serve with a dollop of sour cream or garnish with fresh parsley.

I served this wonderful, savory soup with some grilled cheese sandwiches using four cheese blend and sour dough bread. This has become my family's favorite soup.

The recipe can be found in The Spirit of Food.

I am cooking my way through 31 recipes in the book.
Recipe 10 of 31.

Personal Note: I added a teaspoon or more of sriracha hot sauce to give a more little kick. I couldn't help it. It must be a Korean thing.


  1. Mmm Kay this sounds delicious!

  2. oops...
    what I'd said, was that I love spice tomato soup and never thought to try nutmeg as a topper...next time I will. Thanks!

  3. How cool with the stock, love the texture here. Looks fabulous

  4. This looks so good, especially after too many sweets!

  5. What a rich tasty & spicy dish, it looks and sounds delicious. Your so right, freshly ground nutmeg really does add a lovely taste.

  6. Kay, I love this soup! I've made it twice already--it was the first one that really caught my eye in the book. OK, well they all caught my eye, but this one looked easy enough to jump into immediately. I made it for some friends, and a couple weeks later for my family. My sister called another week after that to ask for the recipe. Anyway, that's just to underline how delicious it is.

  7. Sometimes there is such kismet in the way things work out ... I have just found your blog and I think it's fun that we both were inspired by tomato soup on the same day and just about at the same time ....

  8. I actually make a similar spicy soup...but with roasted tomatoes instead of canned/fresh, and with my favorite (homemade) veggie broth. I agree with you - homemade broth is great - instant flavor!
    O, and happy New Year!

  9. I want to try this, Kay! I loooove good tomato soup!

  10. I love tomato soup but mine is looking really bland next to yours. It sounds amazing. I love how you used nutmeg, cloves, and sriracha hot sauce... a totally new soup. Great flavors. Thanks for sharing!

  11. Mmm, looks amazing! I love your idea for freezing the stock too - will definitely have to start doing that!