Summer Tomato Soup
Summer Tomato Soup
Get this quick and easy tomato soup recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 6 servings
  • 5 cups cherry tomatoes, cut in half
  • 2 yellow peppers, seeded and roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds, crushed
  • A pinch of salt
  • Fresh ground pepper
  • A drizzle of olive oil
  • 1 cup vegetable broth
  • Chopped cilantro for garnish
  1. Preheat oven to 325°F
  2. Place tomatoes and peppers onto a baking sheet and sprinkle with the spices, salt, pepper and olive oil
  3. Bake until tomatoes are very soft and pepper is starting to caramelize, about 45 minutes
  4. Scrape into a medium sized saucepan, using a rubber spatula to remove all the juices and then add the vegetable broth
  5. Puree with an immersion blender and then taste for seasoning, adding salt and pepper if needed
  6. Ladle warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold

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