Spicy Tomato Soup and Grandmother's Mugs

There’s something special about the comfort of homemade soup simmering on the stove. It fills the kitchen with warmth and takes me back to simpler times. When I pulled out the vintage soup mugs I inherited from my grandmother, Mary K., I was reminded of all the visits I had with her as a kid — sitting at her table, laughing, and feeling completely at home.

She’s been gone for years now, but moments like this bring her close again. Cooking from scratch in the same mugs she once used makes me feel connected to her in a way nothing else does. I think she’d be proud of how far I’ve come in the kitchen.

This batch started from a recipe I found on The Kitchn, but it came out a little too mild for my taste. I wanted something bolder — something with a little Texas heat and a fresh, garden flavor. I used three pounds of fresh tomatoes instead of canned, skipped the broth, and added lemon, rosemary, and red pepper flakes for that extra kick. The end result was bright, rich, and full of life.

Jill’s Spicy Tomato Soup (Grandma Mary K.’s Mug Edition)

Ingredients:

3 lbs fresh tomatoes, roughly chopped

2 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon salt (or to taste)

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes (or to taste)

½ teaspoon dried rosemary (or 1 small sprig fresh)

1 tablespoon fresh lemon juice

A small handful of fresh basil, torn (added before blending)

Optional: pinch of sugar if tomatoes are very acidic

Optional for bisque: ½ cup heavy cream or half-and-half

Instructions:

1. Sauté the base. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and fragrant, about 5–7 minutes. Add the garlic and cook another 30 seconds.

2. Add tomatoes and seasonings. Stir in the tomatoes, salt, pepper, red pepper flakes, and rosemary. Simmer about 20–25 minutes, stirring occasionally, until the tomatoes are soft and juicy.

3. Add basil and blend. Remove from heat, add the fresh basil, and blend until smooth using an immersion blender (or carefully in batches with a regular blender).

4. Brighten and balance. Stir in lemon juice, taste, and adjust seasoning. Add a pinch of sugar if needed to mellow out the acidity.

5. Optional bisque twist. For a creamy version, stir in cream or half-and-half after blending. Warm gently but don’t boil.

6. Serve hot. Pour into bowls—or better yet, vintage mugs—and enjoy.

The lemon adds brightness, the rosemary gives it depth, and the red pepper brings just the right amount of heat. It’s simple, wholesome, and full of flavor — a little nod to the past and a bowl full of love in the present.