Spicy Vegetable Soup

This easy spicy tomato vegetable soup is hearty, healthy and can be made with both fresh and frozen vegetables.

There have been many bowls of soup on the menu recently and I don’t envision that coming to an end anytime soon. 

I have to say I’m always in the mood for a warming bowl of soup or stew, especially this time of year,  It’s one of the most comforting of meals and so endlessly adaptable.   Preparing big batches of soup on the weekend for the week ahead has become a welcome routine I’m not eager to let go of.

This particular spicy vegetable soup has been in my repertoire for some time now; it’s a robust, full flavored tomato soup filled with big chunks of vegetables that’s a snap to make and just the sort of thing I’ve been craving lately.

Spicy Vegetable Soup

The soup itself is inspired by the flavors of the classic Italian Puttanesca sauce.  It’s simple but warming stuff; filled with tomatoes, garlic, capers, olives and hearty pinch of red pepper for heat which makes for an intense and spicy bath for a hearty mix of broccoli, cauliflower, green beans and fennel.  Tomato season is still some months ahead so jarred strained tomatoes stands in for fresh here quite nicely. 

This vegetable soup delivers the utmost bang for your buck if you use frozen vegetables in place of fresh.  Throw your seasonings into the pot with a little olive oil, add your vegetables and tomatoes, cover and simmer and less than 30 minutes later you have yourself a nice pot of soup that keep beautifully for days in the fridge and is excellent for lunches or dinners when you’re short on time.  Here’s what you’ll need to make it:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Olive Oil – Use your favorite extra virgin olive oil.
• Pepper – You’ll need both crushed red pepper flakes and freshly ground pepper.
• Garlic – You’ll need 3 to 4 large garlic cloves.
• Cauliflower – Use either fresh or frozen cauliflower florets.
• Broccoli – Use either fresh or frozen broccoli florets.
• Green Beans – Use either fresh or frozen green beans.
• Fennel – Use 1 small or ½ a large fennel bulb.
• Tomatoes – You’ll need jarred strained tomatoes.
• Capers – Use salt packed capers if possible, rinsed before using.
• Olives – Use a mix of pitted black and green olives.
• Lemon – A little lemon zest brings a bit of freshness to the soup.
• Parsley – Use flat leaf parsley.

How to Make a Spicy Vegetable Soup:

1. Heat the olive oil in a pot, add the red pepper and garlic and stir until fragrant.
2. Add the vegetables, salt, pepper, strained tomatoes, water, capers and olives and bring the mixture to a simmer.
3. Cover and cook, stirring occasionally, until the vegetables are tender.
4. Stir in the lemon zest and chopped parsley and serve immediately.

This bright lively soup is sure to bring warmth and comfort to even the chilliest of days.

Variations:

Of course you can also substitute whatever vegetables you have lying around your freezer or crisper drawer to suit your tastes.  Carrots make a nice addition as does spinach but make sure you stir it in at the end.

More Vegetable Soup Recipes:

• French Vegetable Soup
• Provencal Vegetable Soup
• Root Vegetable Soup

Continue to Content

Yield: 4 Servings

Spicy Vegetable Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This easy spicy tomato vegetable soup is hearty, healthy and can be made with both fresh and frozen vegetables.

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Ingredients

• 2 Tablespoons/30ml extra virgin olive oil
• ½ teaspoon sea salt
• 1 teaspoon crushed red pepper flakes
• A pinch of freshly ground pepper
• 3 to 4 large garlic cloves, finely minced
• 1 small or ½ a large fennel bulb, quartered and cut into small wedges
• 1 cup/100g Cauliflower florets (fresh or frozen)
• 1 cup/100g Broccoli florets (fresh or frozen)
• 1 cup/ 120g Haricots Verts (fresh or frozen)
• 24 oz/ jarred strained tomatoes 
• 2 cups /240 ml filtered water
• 2 Tablespoons salt packed capers, rinsed and drained
• ¼ cup/30g pitted black and green olives, coarsely chopped
• The zest of ½ a small lemon to finish (optional)
• ¼ cup chopped flat leaf parsley to finish (optional)

Instructions

1. Heat the olive oil in a medium sauté pan over medium-high heat. Add the red pepper and garlic and stir until fragrant (less than a minute).
2. Add the vegetables, salt, pepper and stir to coat.
3. Add the strained tomatoes, water, capers, and olives. Bring to a gentle simmer then cover and cook, stirring occasionally, until the vegetables are tender (about 15 to 20 minutes) .
4. Stir in the lemon zest and chopped parsley if using, and serve immediately.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Les Moulins Mahjoub, Capers Wild Salted Organic, 3.5 Ounce
• 
  Bionaturae Tomatoes Strained | Organic Strained Tomatoes | Keto Friendly | Non-GMO | USDA Certified Organic | No Added Sugar | No Added Salt | Made in Italy | 24 oz (6 Pack)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 2429mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 2g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.