Spicy roasted tomato soup. Need a vibrant, flavorful, meat-free soup? Whip up this gorgeous tomato based soup to add to your healthy dinner menu. Smooth and luscious, this hearty soup is loaded with juicy tomatoes flavored with the right spices. Just roast the tomatoes and spike them with aromatic spices for maximum flavor. Vibrant and delicious!
One look at this vibrant soup, and you know it’s a tomato lover's dream. Obviously, juicy tomatoes make for the base of this recipe, but the flavor increases ten-fold with the simple roasting technique and extra addition of aromatic spices. And it tastes so good - I just can’t wait to make this again.
To be honest, this is one of my favorite cozy weather soups. The heat from the spices and the slightly tangy tomatoes will keep you warm all winter long. To make the perfect soup, simply roast your favorite tomatoes, regular homegrown or heirloom, and just watch the magic unravel right before your eyes.
Key Ingredients In Spicy Roasted Tomato Soup
- Tomatoes - Choose juicy, sweet, bright red, regular or heirloom tomatoes.
- Spice mix - A simple combination of cumin, fennel, fenugreek, coriander, and red chili powder.
- Broth (stock) - Opt for vegetable or chicken to customize the flavor.
- Herbs - Dried or fresh oregano for that flavor boost, and mint or coriander (cilantro) leaves for garnishing.
How To Make Spicy Roasted Tomato Soup
Make the spice mix - It’s a combination of fennel, cumin, fenugreek, coriander and red chili powder.
Roast tomatoes - Cut the tomatoes into quarters and place them on a baking tray alongside spice mix, onions, garlic, ginger, and green chilies. You will also need a generous drizzle of olive oil. Once cooled, blend into a puree.
Make the soup - The base of the soup is a combination of stock or broth and dried oregano. Simmer this mixture for about 5 minutes before adding in the tomato puree. Serve with spicy croutons for a winning combo.
Spicy Roasted Tomato Soup
Ingredients
Spice mix:
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- ½ teaspoon ground coriander
- ½ teaspoon red chili powder
- ¼ teaspoon ground fenugreek
Soup:
- 700 g 8-10 large tomatoes, quartered
- 1 large red onion quartered
- 3 garlic cloves peeled
- 1 inch ginger peeled
- 2 green chilies
- 1 tablespoon olive oil
- 1 cup vegetable or chicken broth stock
- ½ tablespoons dried oregano
- Salt and pepper to taste
Topping:
- Yogurt
- Coriander cilantro or mint leaves
To serve:
Instructions
- To make the spice mix, combine together ground cumin, ground fennel, ground coriander, red chili powder and ground fenugreek. Set aside.
- Preheat oven to 200 C or 400 F. Line a large baking tray with baking paper.
- Spread tomatoes, onions, garlic, ginger and green chilies in one layer onto the prepared tray.
- Sprinkle with spice mix.
- Drizzle with olive oil. Toss. Season with salt and pepper.
- Roast for about 30-40 minutes or until the vegetables are tender.
- Remove from oven. Cool completely.
- Once cooled, place tomatoes in a blender, and process to a smooth puree. Add a little broth (stock) if needed.
- Meanwhile, bring broth (stock) and oregano to a boil in a large saucepan. Season with salt and pepper.
- Reduce heat and simmer for about 5 minutes.
- Add pureed tomato mixture. Simmer for 2 minutes. Strain if you want a very smooth texture.
- Top with yogurt and coriander (cilantro) or mint leaves. Serve with croutons.
Video
Notes
- Tomatoes - Opt for bright red, juicy and sweet tomatoes.
- Soup - Puree in the blender for smooth consistency, or use a stick blender for chunky bits in the soup.
- Serve - Upgrade plain croutons with spicy croutons or grilled cheese croutons.
Nutrition
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Kim says
Favorite winter dish.