Go Back
+ servings
Spicy Tomato Soup

Veggie Packed Spicy Tomato Soup

Smooth, slightly spicy and packed tomato flavor you would never guess this tomato soup contains kale and butternut squash!
Course Soup
Cuisine American
Keyword spicy tomato soup, veggie packed soup, Veggie tomato soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 to 8 servings
Calories 344kcal
Author Lauren


  • 2 pounds butternut squash peeled, seeds removed, cubed and steamed
  • 3 ounces baby kale steamed
  • 1 medium yellow onion diced
  • 2 tablespoons extra virgin olive oil
  • 3 15.5-ounce can tomato sauce brand such as Hunt's
  • 1 24-ounce jar tomato basil sauce i like the Newmans Own or Raos brand
  • 6 cup chicken stock
  • 2-3 teaspoon Sriracha
  • ½ teaspoon kosher salt


  • Add butternut squash to steamer system of choice.  After 15 minutes of steaming, squash cubes should be almost completely soft.  Add baby kale and cover, steam 3-4 additional minutes
  • In a large pot, heat olive oil over medium high heat.  Sauté onions until translucent.  Sprinkle with salt and pepper. 
  • Remove squash and kale from steamer and add to onions.  Stir to combine.  Add tomato sauce and  jarred pasta sauce.  Stir to incorporate.  Add chicken stock.
  • Using immersion blender, blend ingredients thoroughly.  About 3 to 5 minutes of continuous blending, moving immersion blender around the pot.
  • Using your preference for spice, add 2 to 3 teaspoons of Sriracha sauce to soup along with ½ teaspoon kosher salt.  Stir to combine and simmer for 20 minutes.


Calories: 344kcal | Carbohydrates: 53g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 2162mg | Potassium: 1973mg | Fiber: 10g | Sugar: 25g | Vitamin A: 19130IU | Vitamin C: 72mg | Calcium: 170mg | Iron: 5mg