Spicy Vegetable Soup with Fire Roasted Tomatoes
A robust, warming vegetable soup built on fire roasted tomatoes and vegetable broth, loaded with potatoes, frozen mixed vegetables, and aromatic onion and garlic. The heat comes from red chili flakes and chili powder, creating a gentle but distinct spice that builds without overwhelming. This soup is accessible to beginner cooks and vegetarians alike, ready in under 45 minutes. Serve it as a weeknight dinner, light lunch, or starter course. What sets this version apart is the combination of canned fire roasted tomatoes with tomato sauce for layered depth, plus the restraint of spice that lets vegetable flavors shine through. Bay leaves add subtle herbal notes that anchor the broth.
Ingredients
- 24 oz frozen mixed vegetablesfresh diced vegetables (carrots, celery, peas)1:1increases cook time to 30 min
better texture control, requires dicing
- 3 yellow potatoes, cubed
- 8 oz tomato sauce, canned
- 15 oz fire roasted tomatoes, cannedcrushed tomatoes1:1neutral
loses smokiness but saves cost
- 6 cups vegetable broth
- 1 tbsp olive oil
- 1 yellow onion, dicedwhite onion1:1neutral
slightly sharper flavor, uses interchangeably
- 1 tsp garlic, minced
- ½ tsp red chili flakescayenne powder0.5:1reduce qty
hotter and more intense, start with half
- 1 tsp chili powder
- 2 bay leaves
- 1 tsp salt
- ½ tsp pepper
- Parmesan cheese, grated(optional)
Instructions
- 1
Heat olive oil in a large stock pot over medium heat.
- 2
Add diced yellow onion and cook until fragrant.
- 3
Add minced garlic and continue sautéing until onions turn translucent, about eight minutes total.
- 4
Add cubed potatoes, tomato sauce, fire roasted tomatoes, vegetable broth, red chili flakes, chili powder, bay leaves, salt, and pepper.
- 5
Bring to a boil, then reduce heat and simmer, stirring occasionally, for 15 minutes.
- 6
Add frozen mixed vegetables and stir.
- 7
Simmer for five more minutes.
- 8
Remove bay leaves and serve topped with grated Parmesan cheese.
Tips
Undercook potatoes slightly so they hold their shape during the 20-minute simmer. Waxy potatoes like yellow varieties resist mushiness better than starchy russets.
Toast chili powder in the hot oil for 30 seconds before adding broth to deepen its flavor and reduce any raw taste that can linger in vegetable soups.
Stir in fresh lime juice or a splash of red wine vinegar at the end to brighten flavors and cut through the richness of the fire roasted tomatoes.
Good to Know
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months; thaw overnight in refrigerator before reheating on stovetop.
Prepare and refrigerate diced onion and garlic up to 1 day ahead. Cube potatoes and submerge in cold water to prevent browning. Add frozen vegetables the day of cooking.
Ladle into bowls and top with grated Parmesan cheese. Serve with crusty bread, crackers, or alongside a green salad.
Common Mistakes
Overcook potatoes before adding broth to avoid mushy texture that breaks down during simmering.
Skip fresh herbs or acid at the end to avoid a one-note, flat flavor that fire roasted tomatoes can create alone.
Substitutions
Dairy-Free Swaps
General Alternatives
hotter and more intense, start with half
better texture control, requires dicing
Full guide →FAQ
Can I make this soup vegan?
Yes. Omit Parmesan cheese or replace with nutritional yeast for a cheesy flavor. Verify your vegetable broth is vegan-certified, as some contain chicken stock. All other ingredients are plant-based.
What if I don't have fire roasted tomatoes?
Use an equal amount of crushed tomatoes or diced canned tomatoes. You'll lose the subtle smoky depth, but the soup remains flavorful. Add a pinch of smoked paprika to approximate that roasted quality.
How long does this soup keep in the freezer?
Up to 3 months in airtight freezer containers. Leave 1 inch of headspace for expansion. Thaw overnight in the refrigerator, then reheat gently on the stovetop, stirring occasionally.