Easy Spicy Vegetable Soup with Fire Roasted Tomatoes

This spicy vegetable soup is loaded with wholesome veggies like potatoes, carrots, spinach, and green beans, all simmered in a rich base of fire roasted tomatoes that bring smoky depth and bold flavor. Unlike ordinary vegetable soups, this one is hearty, comforting, and has just the right kick of spice to warm you up on chilly days. 

Warm up with this Spicy Vegetable Soup, a delicious blend of fresh and frozen veggies that’s perfect for a cozy meal. This recipe is packed with wholesome ingredients, making it one of the best choices for healthy soup recipes. If you love spicy vegetable recipes but prefer a less spicy version, this recipe for spicy vegetable soup is easy to adjust! For another comforting dinner, try my Chicken and Dumpling Casserole, creamy, hearty, and baked with fluffy biscuit topping.

Whether you're looking for vegan soup recipes, vegetarian soup recipes, or simply an easy soup recipe to enjoy, this dish fits the bill! With a touch of spice and hearty vegetables, it’s the ideal winter soup recipe for comfort and warmth. This homemade, nutritious soup is a go-to for spicy food lovers seeking comfort food with a healthy twist.

If you are not a soup person than you might like this Salmon Kale Quinoa Salad recipe! Are you looking to try some pasta dishes for dinner? Here you go: Ground Chicken Spaghetti and Shrimp Scampi Fettuccine most popular recipe in my blog!

What Makes Spicy Vegetable Soup Special?

This Quick Spicy Vegetable Soup is filling yet light and vegan-friendly. There is no better way to empty out the vegetable bin in the fridge than to prepare this soup which is loaded with vegetables. The remarkable aspect of this healthy one-pot spicy soup is that while it is vegan and perfect as is, it can be personalized to anyone’s standards.

The soup will remain tasty and healthy for anyone who adds some beans, rice, pasta, or even a bit of ground meat. This will add some protein, but the goodness and comfort of the spiced vegetables will remain.

Most people don’t eat enough vegetables. That small helping of broccoli florets at dinner hardly qualifies. This easy spicy vegetable soup fills us with a blast of colorful vegetables. Even kids will eagerly dig in (just watch the spice level for the young ones). Serve them in a bowl with their favorite grilled cheese sandwich.

How to Personalize Your Spices

It’s called spicy vegetable soup for a reason. The spices play a big part in putting the soup together. The great news is that you can personalize the level of heat to your desire. We believe the spices we have included in our soup work well to create an ideal flavor harmony. However, tastes can vary. For a deeper flavor, add some cayenne sparingly. 

How to Personalize Your Vegetables

It would be difficult to have a vegetable soup without the basics such as potatoes, carrots, and onions. However, there are many more vegetables available. Stroll through the produce section at your market and notice the great abundance: green beans, sweet potatoes, cauliflower, broccoli florets, zucchini, and squash. Feel free to try them, as well. Greens can run the gamut of spinach, kale chard, and more.

Frozen vs. Fresh Vegetables: Perfect Options for a Healthy, Spicy Vegetable Soup

We highly recommend using the freshest vegetables possible. As a matter of fact, you can visit a farmer’s market where the veggies were probably picked earlier in the day for your best options. Vegetables are tastiest at the height of their season and when freshly picked. 

However, fresh is not always gospel. A vegetable’s “season” may last for only a few months. For out-of-season vegetables, opting for frozen can be the way to go. Frozen may have more nutrients than out-of-season veggies that have been shipped around the world and have been sitting for a long time.

You need not disparage frozen vegetables but go with seasonable ones whenever possible. Think of fresh asparagus bursting with flavor in the spring. Would you really settle for frozen ones? Corn is at its sweetest during the summer, from May to September. It would be a shame to lose that sweetness by using frozen corn during those months.

Ingredients

This Spicy Vegetable Soup combines vibrant fresh and frozen vegetables with aromatic spices, hearty vegetable broth, and a touch of heat, creating a nourishing and flavorful dish that’s both comforting and energizing.

• Olive Oil: Olive oil is used for sautéing the vegetables, providing a healthy fat base and rich flavor.
• Celery: Celery adds a crisp, slightly peppery flavor and contributes to the soup’s overall texture and depth.
• Yellow onion: Onions bring sweetness and savory flavor when cooked, serving as a foundational base for the soup.
• Garlic: Garlic enhances the soup with a fragrant, savory depth and a slight pungency that complements the other ingredients.
• Carrots: Carrots provide natural sweetness and vibrant color, balancing the savory flavors in the soup.
• Green Beans: Green beans add a fresh, slightly earthy flavor and a satisfying crunch to the soup.
• Potato: Potatoes give the soup a creamy texture and help make the dish more hearty and filling.
• Spices: Chili powder brings mild heat and smoky flavor, elevating the spiciness of the soup, Curry powder adds warmth and complexity, infusing the soup with a rich, slightly earthy taste. Cumin contributes a warm, earthy, and slightly nutty flavor, deepening the soup’s spiciness and depth. Ground black pepper adds a subtle heat and sharpness to balance the richness of the other spices.
• Fire-roasted diced tomatoes: Fire-roasted tomatoes give the soup a smoky, charred flavor that adds depth and sweetness to the broth.
• Diced tomatoes with green chilies: These tomatoes provide a tangy, mildly spicy kick, enhancing the soup with both acidity and heat.
• Vegetable broth: Vegetable broth serves as the liquid base for the soup, providing a savory foundation with a lighter, healthier sodium content.
• Worcestershire sauce: Worcestershire sauce adds umami and a slight tang, helping to round out the flavor profile.
• Yellow Corn: Corn adds natural sweetness and a pop of color, contrasting nicely with the spiciness of the soup.
• Spinach: Spinach provides a burst of green, contributing both flavor and essential nutrients while adding freshness to the soup.
• Parsley: Fresh parsley adds a vibrant, slightly peppery finish, enhancing the soup's visual appeal and providing a burst of fresh flavor.

See recipe card for quantities.

How to Make the Quick Easy and Spicy Vegetable Soup

Begin by sauteing your basic vegetables in a large pot for a few minutes. This helps bring out their deep flavors. 

Add your seasoning of choice. We are convinced that the curry powder adds a small flavor miracle. Soooo good. Just a little bit goes a long way.

Next, it is time for your fire-roasted tomatoes, diced tomatoes and chilies, and vegetable broth. You can add your diced tomatoes and chilies, or you can use Rotel tomatoes, which are a combination of tomatoes and chilies in one can. Let your vegetable soup with spice simmer to incorporate all the fabulous flavors.

The corn and spinach require the least cooking, so they are added last and are cooked for 5 minutes – a bit more if the corn is fresh,

Before serving, taste test your soup to ensure your spices are perfect. Keep in mind that you can always add, but you can’t subtract. That is why you should taste test at the end of cooking.

Instructions

1. Step 1: Once the oil is hot, add the chopped celery, onion, and minced garlic.

2. Step 2: After 5 minutes, add the chopped carrots, beans, and diced potatoes to the pot.

3. Step 3: Adding the spices.

4. Step 4:Add both the fire-roasted and regular diced tomatoes to the pot, along with the vegetable broth and Worcestershire sauce.

5. Step 5: Allow the soup to simmer for 20 minutes.

6. Step 6: Stir in the corn and spinach. Let these cook for an additional 4–5 minutes

Turn off the heat and give the soup a taste, adjusting the seasoning if needed. Ladle the soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley. Serve the soup warm and enjoy!

Substitutions

• Oil: Use olive oil, avocado oil, or coconut oil for sautéing, depending on your flavor preference or what you have on hand.
• Veggies: You can use bell peppers or zucchini instead of carrots and celery. These will add a different flavor but work well in soups. 
• Potatoes: Sweet potatoes, parsnips, or even cauliflower florets can be used as alternatives to regular potatoes.
• Fire-Roasted Tomatoes: If fire-roasted tomatoes aren’t available, use regular diced tomatoes with a pinch of smoked paprika or a dash of hot sauce for a hint of smoky flavor.
• Vegetable Broth: Chicken broth or beef broth (if not vegan or vegetarian) can be substituted.
• Spinach: Replace with kale or Swiss chard for a different leafy green.
• Corn: Frozen peas can be replaced for corn to get that similar pop of color and sweetness.

These substitutions allow you to adapt the soup based on dietary needs or what you have in your pantry.

Variations

Here are some tasty variations to add a new twist to this hearty spicy vegetable soup recipe!

• Creamy Vegetable Soup: For a creamier texture, blend half the soup once cooked using a blender , then mix it back in. You could also stir in a splash of coconut milk or heavy cream at the end for added richness.
• Lentil and Vegetable Soup: Add ½ cup of red or green lentils for extra protein and heartiness. Increase the broth by 1-2 cups as lentils absorb liquid, and cook until the lentils are tender.
• Hearty Beef and Vegetable Soup: Brown ground beef or sausage before adding the vegetables for a more filling soup. Use beef broth instead of vegetable broth, and add a bay leaf for flavor.

Equipment

1. Dutch Oven or Large Pot with Lid : Ideal for evenly cooking and simmering the soup.
2. Measuring Cups and Spoons: For accurately measuring spices, seasonings and broth.
3. Ladle: To serve the soup easily from the pot.
4. Serving Bowls: To enjoy the soup once it's ready.

With these tools, you’ll be set up to make the recipe smoothly from start to finish!

How to Store This Quick and Easy Spicy Vegetable Soup

Prepare plenty of soup because vegetable soup is easy to store. Let the soup cool before transferring it to airtight containers or Ziplock bags that will keep for up to four days in the refrigerator.

You can freeze the soup for up to three months by placing it in airtight containers or Ziplock bags. To thaw the soup, keep in the refrigerator for a day, then reheat. 

Here’s a little but useful trick. Freeze the soup using small, individualized Ziplock bags. That way, you can conveniently remove a single serving at any time. 

FAQ

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Quick and Easy Spicy Vegetable Soup

Abi Guna

Quick and Easy Spicy Vegetable Soup for Cozy Nights! This hearty, fiber-packed spicy vegetable soup is perfect for chilly weather. Loaded with nutritious vegetables and a kick of spice, this comforting soup makes an ideal dinner option to warm you and keep you full.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 5 peoples

Calories 190 kcal

Equipment

• Dutch Oven
• Measuring cups and spoons
• Ladle
• Serving Bowls

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 stalk celery chopped
• 1 cup yellow onion chopped
• 1 teaspoon garlic minced
• 1 cup carrot chopped
• 1 cup green beans chopped
• 1 cup potato chopped
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground pepper
• 1 (14.5 ounces) Fire roasted diced tomatoes
• 1 (10 ounces) canned diced tomatoes with green chilies
• 3 cups low sodium vegetable broth
• 1 teaspoon Worcestershire sauce
• 1 cup frozen yellow corn thawed
• 2 cups fresh spinach
• Chopped parsley to garnish

Instructions

 

• Place a Dutch oven on the stove over medium heat and add a drizzle of oil. Allow the oil to heat up until it shimmers slightly.
• Once the oil is hot, add the chopped celery, onion, and minced garlic to the pot. Stir occasionally and cook for about 4–5 minutes, or until the onion becomes soft and translucent. This step helps release the flavors of the aromatics, forming a tasty base for the soup.
• Next, add the chopped carrots, beans, and diced potatoes to the pot. Stir everything together and cook for another 2–3 minutes to give the vegetables a head start in softening.
• Sprinkle in your spices: salt, chili powder, cumin, curry powder and a pinch of black pepper. Stir well to coat the vegetables in the spices, which will deepen the flavor as the soup cooks.
• Add both the fire-roasted and regular diced tomatoes to the pot, along with the vegetable broth and Worcestershire sauce. Stir everything together. Turn up the heat slightly to bring the soup to a rolling boil.
• Once boiling, cover the Dutch oven with a lid, reduce the heat to low, and let the soup simmer for about 20 minutes. This will allow the vegetables to become tender and the flavors to meld.
• After 20 minutes, remove the lid and stir in the corn and spinach. Let these cook for an additional 4–5 minutes, just until the spinach wilts and the corn is heated through.
• Turn off the heat and give the soup a taste, adjusting the seasoning if needed. Ladle the soup into bowls and garnish each serving with a sprinkle of freshly chopped parsley. Serve the soup warm and enjoy!

Notes

Add a bit of acidity, such as Worcestershire sauce, to your soup for a taste boost.

 

Nutrition

Calories: 190kcal

Keyword comfort food, soup, spicy, vegetable

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