25 Spicy Soup Recipes That Will Set Your Taste Buds on Fire

I’ve attached a video for every recipe below from my favorite home cooks.

Spicy Soup Recipes

Spicy soups are perfect for cold days or when you need a kick of flavor. These recipes range from mild to fiery, so there’s something for everyone. You can easily adjust the heat level in most spicy soups by changing the amount of hot peppers or spices used.

Whether you’re in the mood for a classic chicken soup with a twist or want to try something new like a spicy peanut soup, you’ll find plenty of options. Many of these soups are packed with veggies and protein, making them filling and nutritious meals on their own.

Spicy Chicken Soup

You’ll need:

  • 4 chicken breasts, diced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 jalapeño, seeded and diced
  • 6 cups chicken broth
  • 1 can diced tomatoes
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Optional: cilantro, lime wedges

Instructions:


  1. Cook chicken in a large pot until browned.



  2. Add onion, carrots, celery, garlic, and jalapeño. Cook for 5 minutes.



  3. Pour in broth, tomatoes, and spices. Bring to a boil.



  4. Reduce heat and simmer for 20 minutes.



  5. Taste and adjust seasoning if needed.



  6. Serve hot with cilantro and lime wedges if desired.


Spicy Shrimp Soup

Ingredients:

  • 4 tablespoons butter
  • 1 large shallot, minced
  • 5 garlic cloves, minced
  • 1 tablespoon flour
  • 3 cups chicken stock
  • 2 cups seafood stock
  • 1 cup tomato sauce
  • 1 pound shrimp, peeled and deveined
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions:


  1. Melt butter in a large pot over medium heat. Add shallot and garlic, cooking until soft.



  2. Sprinkle flour over the mixture and stir for 1 minute.



  3. Slowly pour in chicken and seafood stocks, whisking constantly.



  4. Add tomato sauce and bring to a simmer. Cook for 10 minutes.



  5. Toss in shrimp and cook until pink, about 3-5 minutes.



  6. Season with salt, pepper, and red pepper flakes if desired.



  7. Serve hot in bowls. Enjoy your spicy shrimp soup!


Spicy Black Bean Soup

You’ll need:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 carrot, chopped
  • 3 garlic cloves, minced
  • 1/2 jalapeño, diced
  • 2 cups broth
  • 2 cans black beans
  • 1 can diced tomatoes with chiles
  • 1 bay leaf
  • 1 tsp cumin
  • 1 tsp chipotle powder
  • Salt to taste

Instructions:


  1. Heat oil in a large pot over medium heat.



  2. Add onion, pepper, carrot, garlic, and jalapeño. Cook until soft, about 10 minutes.



  3. Pour in broth, beans, and tomatoes. Add bay leaf and spices.



  4. Bring to a boil, then simmer for 20 minutes.



  5. Remove bay leaf. Blend half the soup if you like it creamy.



  6. Serve hot with your favorite toppings!


Spicy Lasagna Soup

Ingredients:

  • 1 lb Italian sausage
  • 1 onion, diced
  • 2 bell peppers, chopped
  • 3 garlic cloves, minced
  • 2 tsp oregano
  • 2 tsp basil
  • 1 tsp thyme
  • 1/2 tsp red pepper flakes
  • 1 can crushed tomatoes
  • 4 cups chicken broth
  • 8 lasagna noodles, broken into pieces
  • 1/2 cup half and half
  • Ricotta cheese for topping

Instructions:


  1. Brown sausage in a large pot. Remove and set aside.



  2. Sauté onions and peppers for 3-4 minutes. Add garlic and cook 1 minute more.



  3. Stir in herbs and spices. Return sausage to pot.



  4. Pour in tomatoes and broth. Bring to a boil.



  5. Add noodles and simmer 10 minutes until tender.



  6. Stir in half and half. Warm through.



  7. Serve in bowls topped with a dollop of ricotta.


Spicy Peanut Soup With Sweet Potato And Kale

Ingredients:

  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 2 sweet potatoes, cubed
  • 4 cups vegetable broth
  • 1/4 cup peanut butter
  • 1 tsp chili powder
  • 2 cups kale, chopped
  • Salt and pepper to taste
  • Chopped peanuts for garnish

Instructions:


  1. Sauté onion in a pot until soft. Add garlic and ginger, cook for 1 minute.



  2. Add sweet potatoes, broth, peanut butter, and chili powder. Simmer until potatoes are tender.



  3. Stir in kale and cook until wilted. Season with salt and pepper.



  4. Blend soup until smooth if desired. Garnish with chopped peanuts and serve hot.


Spicy Mexican Chicken Soup

You’ll need:

  • 2 chicken breasts
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, chopped
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 can black beans, drained
  • 1 cup corn
  • 2 tsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Lime wedges for serving

Instructions:


  1. Cook chicken in a pot with broth until done. Remove and shred.



  2. Sauté onion, garlic, and jalapeño in the pot.



  3. Add tomatoes, beans, corn, and spices. Simmer for 10 minutes.



  4. Return shredded chicken to the pot. Cook for 5 more minutes.



  5. Serve hot with lime wedges. Enjoy your spicy soup!


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Mulligatawny Soup

You’ll need:

  • 2 tbsp butter
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tbsp curry powder
  • 1/4 cup flour
  • 6 cups chicken broth
  • 2 apples, diced
  • 1 cup cooked rice
  • 1 cup cooked chicken, diced
  • 1/2 cup cream
  • Salt and pepper to taste

Instructions:


  1. Melt butter in a large pot. Add onion, carrots, and celery. Cook until soft.



  2. Stir in curry powder and flour. Cook for 1 minute.



  3. Pour in chicken broth. Bring to a boil, then simmer for 15 minutes.



  4. Add apples, rice, and chicken. Simmer for 10 more minutes.



  5. Stir in cream. Season with salt and pepper.



  6. Serve hot and enjoy your spicy Mulligatawny soup!


Spiced Carrot & Lentil Soup

Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1 tsp chili flakes
  • 1 tsp turmeric
  • 4 carrots, chopped
  • 1 cup red lentils
  • 4 cups vegetable broth
  • Salt to taste

Instructions:


  1. Heat oil in a large pot over medium heat.



  2. Add onion and cook until soft, about 5 minutes.



  3. Stir in garlic, cumin, chili flakes, and turmeric. Cook for 1 minute.



  4. Add carrots, lentils, and broth. Bring to a boil.



  5. Reduce heat and simmer for 25 minutes or until carrots and lentils are tender.



  6. Blend the soup until smooth using a hand blender.



  7. Season with salt to taste and serve hot.


Spiced Lentil & Butternut Squash Soup

Ingredients:

  • 1 butternut squash, peeled and cubed
  • 1 cup red lentils
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a large pot over medium heat. Add onion and garlic, cook until soft.



  2. Stir in spices and cook for 1 minute until fragrant.



  3. Add squash, lentils, and broth. Bring to a boil, then simmer for 20-25 minutes.



  4. Blend soup until smooth. Season with salt and pepper.



  5. Serve hot and enjoy your comforting spiced soup!


Spicy Prawn Soup

Ingredients:

  • 1 lb prawns, peeled and deveined
  • 4 cups seafood or chicken broth
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 lime, juiced
  • 2 tbsp fish sauce
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced
  • Fresh cilantro for garnish

Instructions:


  1. Heat a large pot over medium heat. Add curry paste and cook for 1 minute.



  2. Add garlic and ginger, cook for another minute until fragrant.



  3. Pour in broth and coconut milk. Bring to a simmer.



  4. Add bell pepper and mushrooms. Cook for 5 minutes.



  5. Stir in prawns and cook for 3-4 minutes until pink.



  6. Remove from heat. Add lime juice and fish sauce.



  7. Serve hot, garnished with fresh cilantro.


Thai-Inspired Coconut Chicken Soup

Ingredients:

  • 2 cups chicken broth
  • 1 can coconut milk
  • 1 lb boneless chicken, sliced
  • 1 cup mushrooms, sliced
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 stalks lemongrass, bruised
  • 2 inches ginger, sliced
  • 2 shallots, diced
  • 2 cloves garlic, minced
  • 1-2 red chilies, sliced
  • Fresh cilantro for garnish

Instructions:


  1. Heat oil in a pot. Cook shallots, garlic, and ginger until fragrant.



  2. Add chicken broth and coconut milk. Bring to a simmer.



  3. Add lemongrass, chicken, and mushrooms. Simmer for 10 minutes.



  4. Stir in fish sauce, lime juice, and chilies. Cook for 5 more minutes.



  5. Taste and adjust seasoning if needed.



  6. Serve hot, garnished with fresh cilantro.


Spiced Black Bean & Chicken Soup With Kale

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 tbsp coriander stalks, chopped
  • 1 lime, zested
  • 1 tsp cumin
  • 1/4 tsp chili flakes
  • 1 can diced tomatoes
  • 1 can black beans
  • 4 cups chicken stock
  • 2 cups shredded cooked chicken
  • 2 cups chopped kale

Instructions:


  1. Heat oil in a large pot. Add garlic, coriander stalks, and lime zest. Cook for 2 minutes.



  2. Stir in cumin and chili flakes. Cook for 1 minute.



  3. Add tomatoes, beans, and stock. Bring to a boil.



  4. Mash some beans against the pot’s bottom.



  5. Add chicken and kale. Simmer for 5 minutes.



  6. Serve hot and enjoy your spicy, hearty soup!


Spicy Potato Soup

Ingredients:

  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 1 jalapeño, seeded and diced
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Optional toppings: bacon bits, green onions

Instructions:


  1. Melt butter in a large pot. Add onion and jalapeño, cooking until soft.



  2. Stir in garlic and chili powder. Cook for 1 minute.



  3. Add potatoes and broth. Bring to a boil, then simmer until potatoes are tender.



  4. Mash some potatoes for a chunkier texture or blend for smoothness.



  5. Stir in milk, sour cream, and cheese. Heat until cheese melts.



  6. Season with salt and pepper.



  7. Serve hot with your choice of toppings.


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Creamy Chicken Poblano Soup

Ingredients:

  • 2 poblano peppers
  • 2 chicken breasts
  • 2 tbsp butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp cumin
  • Salt and pepper to taste
  • Cilantro for garnish

Instructions:


  1. Roast poblanos in the oven at 425°F for 25 minutes. Remove skin and seeds, then dice.



  2. Season chicken with salt and pepper. Cook in a pot until browned, then set aside.



  3. In the same pot, melt butter and sauté onions and garlic until soft.



  4. Add diced poblanos, cumin, salt, and pepper. Cook for 5 minutes.



  5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.



  6. Stir in heavy cream and shredded chicken. Simmer for 10 more minutes.



  7. Taste and adjust seasoning if needed.



  8. Serve hot, garnished with fresh cilantro.


Spicy Vietnamese Beef Noodle Soup (Bun Bo Hue)

Ingredients:

  • 1 lb beef shank
  • 1 lb pork hock
  • 8 cups water
  • 1 onion, quartered
  • 1 pineapple chunk
  • 2 lemongrass stalks, bruised
  • 2 tbsp shrimp paste
  • 2 tbsp chili oil
  • 2 tbsp paprika
  • 1 tbsp sugar
  • Salt to taste
  • 16 oz rice noodles
  • Bean sprouts, lime wedges, and herbs for garnish

Instructions:


  1. Add beef, pork, water, onion, pineapple, and lemongrass to a pot. Bring to a boil, then simmer for 1 hour.



  2. Remove meat and set aside. Strain broth and return to pot.



  3. Stir in shrimp paste, chili oil, paprika, sugar, and salt. Simmer for 15 minutes.



  4. Cook rice noodles according to package instructions.



  5. Slice meat thinly.



  6. Divide noodles among bowls. Top with meat and ladle hot broth over.



  7. Garnish with bean sprouts, lime, and herbs. Enjoy your spicy soup!


Spicy Pumpkin Soup

Ingredients:

  • 1 medium pumpkin, peeled and cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp olive oil
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp chili flakes
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Pepitas for garnish

Instructions:


  1. Preheat your oven to 400°F (200°C).



  2. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender.



  3. In a large pot, sauté onion in remaining oil until soft. Add garlic and ginger, cook for 1 minute.



  4. Stir in spices and cook for another minute.



  5. Add roasted pumpkin and broth. Simmer for 15 minutes.



  6. Blend the soup until smooth.



  7. Serve hot, garnished with toasted pepitas.


Gai Lan Soup With Egg

Ingredients:

  • 1 bunch gai lan (Chinese broccoli)
  • 4 cups vegetable stock
  • 2 eggs
  • 1 tbsp grapeseed oil
  • 1 tbsp miso paste
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 tsp chili paste
  • 1 small onion, diced
  • Salt to taste

Instructions:


  1. Heat oil in a pot over medium heat. Add miso, ginger, garlic, and chili paste. Sauté for 2 minutes.



  2. Add onions and cook until soft, about 5 minutes.



  3. Pour in vegetable stock and bring to a boil. Add gai lan stems and simmer for 5 minutes.



  4. Add gai lan leaves and cook for 1 minute more.



  5. Beat eggs in a bowl. Slowly pour into the soup while stirring.



  6. Season with salt and serve hot.


Thai Red Curry Soup

Ingredients:

  • 2 tbsp olive oil
  • 2 chicken breasts, cubed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup green beans, halved
  • 3 tbsp Thai red curry paste
  • 4 cups chicken broth
  • 1 can coconut milk
  • 2 cups rice noodles
  • 1 tbsp fish sauce
  • 1 lime, juiced
  • Fresh cilantro for garnish

Instructions:


  1. Heat oil in a large pot. Add chicken and cook until golden.



  2. Remove chicken and set aside. Sauté onion, garlic, and bell pepper for 5 minutes.



  3. Stir in curry paste and cook for 1 minute.



  4. Pour in broth and coconut milk. Bring to a simmer.



  5. Add chicken back to the pot with green beans. Cook for 10 minutes.



  6. Stir in rice noodles and cook until tender, about 3-5 minutes.



  7. Add fish sauce and lime juice. Taste and adjust seasoning.



  8. Serve hot, garnished with fresh cilantro.


Spicy Chicken Lime Soup

Ingredients:

  • 2 chicken breasts, cubed
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 jalapeños, minced
  • 4 garlic cloves, minced
  • 6 cups chicken broth
  • 1 can diced tomatoes
  • 1 can black beans, drained
  • 1 cup corn kernels
  • 2 limes, juiced
  • 1/4 cup cilantro, chopped
  • 2 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions:


  1. Heat olive oil in a large pot. Add onion, carrots, celery, and jalapeños. Cook for 5-8 minutes until soft.



  2. Add garlic, cumin, and chili powder. Cook for 1 minute.



  3. Pour in chicken broth, tomatoes, black beans, and corn. Bring to a boil.



  4. Add chicken and simmer for 15-20 minutes until cooked through.



  5. Stir in lime juice and cilantro. Season with salt and pepper.



  6. Serve hot and enjoy your spicy chicken lime soup!


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Hot ‘n’ Spicy Roasted Red Pepper & Tomato Soup

Ingredients:

  • 4 red bell peppers
  • 4 tomatoes
  • 1 onion
  • 3 garlic cloves
  • 1 jalapeño pepper
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 4 cups vegetable broth

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. Cut peppers and tomatoes in half. Peel and quarter the onion. Place veggies on a baking sheet with garlic cloves.



  3. Drizzle olive oil over vegetables and sprinkle with salt. Roast for 35-40 minutes until tender and slightly charred.



  4. Let cool slightly, then remove pepper skins and seeds.



  5. Blend roasted vegetables with broth, paprika, and cayenne until smooth.



  6. Pour soup into a pot and heat through. Taste and adjust seasoning if needed.



  7. Serve hot and enjoy your spicy creation!


Spiced Chickpea Soup

You’ll need:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 cans chickpeas, drained
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:


  1. Heat oil in a large pot. Add onion, carrots, and celery. Cook until soft.



  2. Stir in garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute.



  3. Add chickpeas, tomatoes, and broth. Bring to a boil, then simmer for 15 minutes.



  4. Season with salt and pepper. Stir in lemon juice.



  5. Serve hot and enjoy your spiced chickpea soup!


Spiced Root Vegetable Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 1 turnip, diced
  • 1 potato, diced
  • 1 teaspoon garam masala
  • 4 cups vegetable broth
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.



  2. Add carrots, parsnips, turnip, and potato. Cook for another 5 minutes, stirring occasionally.



  3. Sprinkle in garam masala and stir to coat vegetables.



  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes until vegetables are tender.



  5. Season with salt and pepper to taste. Serve hot and enjoy your spicy root vegetable soup!


Tortilla Soup

You’ll need:

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons oil
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 2 chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Tortilla chips, for serving

Instructions:


  1. Heat oil in a pot. Add onion and garlic, cook until soft.



  2. Pour in broth and tomatoes. Add chicken, cumin, chili powder, salt, and pepper.



  3. Bring to a boil, then simmer for 25 minutes.



  4. Remove chicken, shred it, and return to the pot.



  5. Simmer for 5 more minutes.



  6. Serve hot with tortilla chips on top.


Curried Pumpkin Soup

Ingredients:

  • 2 cups pumpkin puree
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 4 cups vegetable broth
  • 1 apple, chopped
  • 2 tbsp butter
  • Salt and pepper to taste
  • Optional: cream for garnish

Instructions:


  1. Melt butter in a large pot over medium heat. Add onions and cook until soft, about 5 minutes.



  2. Stir in garlic, curry powder, and cumin. Cook for another minute until fragrant.



  3. Add pumpkin puree, vegetable broth, and chopped apple. Bring to a boil.



  4. Reduce heat and simmer for 25 minutes, stirring occasionally.



  5. Blend the soup until smooth using an immersion blender or regular blender.



  6. Season with salt and pepper to taste.



  7. Serve hot, garnished with a swirl of cream if desired. Enjoy your cozy curried pumpkin soup!


Slow Cooker Chicken Pho

Ingredients:

  • 2 chicken breasts
  • 8 cups chicken broth
  • 1 onion, quartered
  • 2-inch piece of ginger, sliced
  • 2 cinnamon sticks
  • 2 star anise
  • 4 cloves
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • Rice noodles
  • Bean sprouts, lime wedges, and fresh herbs for serving

Instructions:


  1. Put chicken, broth, onion, ginger, and spices in your slow cooker.



  2. Add fish sauce and sugar. Cook on low for 8 hours or high for 4 hours.



  3. Remove chicken and shred it.



  4. Strain the broth to remove spices.



  5. Cook rice noodles according to package directions.



  6. Place noodles in bowls, top with shredded chicken and hot broth.



  7. Add bean sprouts, lime juice, and fresh herbs to taste.


Enjoy your homemade chicken pho!