Spiked and Spicy Tomato Soup

Total Time
Prep 10 mins
Cook 40 mins

Jalapeño peppers are one of the hotter peppers. In order to decrease the heat, scoop out the seeds, as they contain a lot more heat than the rest of the pepper. Also, this was originally a carrot and tomato soup, but unfortunately, that did not work out, so I tried it with the grape tomatoes and it worked out much better. This is easily refrigerated and reheatable.

Ingredients Nutrition


  1. In a soup pot or other big pot sauté the red onion for 5 minutes, in medium heat. Add jalapeño pepper and sauté for another 2-3 minutes.
  2. Add the cumin, garlic powder and Kahlua and stir well, making sure the Kahlua does not dissolve completely, for about 1 minute.
  3. Add tomatoes, chicken broth, and salt and pepper and bring to a boil. Decrease heat to low and let simmer for 25 – 30 minutes.
Most Helpful

This soup is tasty, easy-to-make and has a lot of potential. The cumin is a perfect addition. The Kahlua leaves an overpowering aftertaste, so I'd cut it back to a teaspoon. Also, the jalapeno didn't give the spice I expected. I used one (seeded), but think I could have used two and maybe even left some of the seeds in. It does refrigerate and reheat well, but we only got four -- not six -- serves from it. Thanks studentchef for a great effort.

Leggy Peggy September 21, 2007