Delicious Vegan African Cuisine

Spicy Tomato Soup – The Canadian African

This spicy tomato soup recipe is a great way to use up all the tomatoes and summer vegetables you have in your fridge.

Summer is not over yet. That is, tomatoes are still plentiful and plentiful. My mom and boyfriend have grown a lot of fresh vegetables this summer, but my fridge isn’t full of produce. Best way. This recipe is incredibly customizable and perfect for cool late summer evenings.

Everything you need to make this spicy tomato soup.

  • tomatoes (of course): Any kind of tomato works well here.I used about 8 tomatoes of different sizes, but you can add more or less
  • pepper: For that spicy kick, I used 1 small red bell pepper and 1 Scotch bonnet pepper.
  • onion: This adds sweetness to the dish
  • garlic: A whole head of garlic is perfect for this dish
  • Other vegetables: I included some of the tomatillos my mom grew in this soup, but carrots, cauliflower, and other veggies work well here.
  • vegetable soup: I used something better than a bouillon veggie base to flavor the soup
  • Vegetable cream: I used Earth’s own oat cooking cream, but any plant-based option works here
  • salt + pepper to taste

how to make spicy tomato soup

This recipe is incredibly customizable

  1. Start by cleaning and chopping the vegetables
  2. Sprinkle with oil, salt and pepper and bake
  3. Add vegetable broth and mix
  4. Bring to a boil and add vegetable cream
  5. Serve plain or in a bread bowl


  • 8 tomatoes
  • Garlic 1 bulb cut from the top
  • 2 small onions
  • 1 bell pepper
  • 4 tomatillos (optional)
  • 1 small scotch bonnet pepper
  • salt + pepper to taste
  • 2 tsp vegetable oil
  • 1 tablespoon veggie base from bouillon
  • 2 cups water
  • 3 tbsp vegan cooking cream



Chop all the vegetables and arrange them on a baking sheet.


Bake at 400°F for 40 minutes


Place all vegetables in blender and squeeze roasted garlic into 2 cups of water and mixture. Blend until smooth.


Transfer the mixture to a pan and simmer over medium heat for about 10 minutes.


Pour in the cooking cream and cook for a few minutes.

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