Spiced Tomato Soup (Printable View)

Aromatic tomato broth infused with warming spices, ideal for a comforting dish or starter.

# Ingredient List:

→ Vegetables

01 - 2.2 pounds ripe tomatoes, chopped
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced

→ Spices & Seasonings

05 - 1 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon ground coriander
08 - 1/4 teaspoon ground cinnamon
09 - 1/4 teaspoon cayenne pepper (optional)
10 - 1 bay leaf
11 - Salt and black pepper, to taste

→ Liquids

12 - 3 cups vegetable broth (gluten-free if required)
13 - 2 tablespoons olive oil

→ Garnishes (optional)

14 - 2 tablespoons fresh cilantro or parsley, chopped
15 - 3.4 fluid ounces coconut cream or heavy cream

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and diced carrot; sauté for 5 minutes until softened.
02 - Add minced garlic and all ground spices. Cook for 1 minute until fragrant.
03 - Stir in chopped tomatoes and cook for 5 minutes to soften.
04 - Pour in vegetable broth and add bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes.
05 - Remove bay leaf. Use an immersion blender or countertop blender to puree the soup until smooth.
06 - Return soup to low heat, season with salt and black pepper to taste, and warm through.
07 - Ladle soup into bowls and garnish with fresh herbs and a swirl of cream, if desired.

# Expert Suggestions:

01 -
  • It transforms simple vegetables into something that tastes deeply layered and special.
  • The spices make your kitchen smell like youve been cooking all day, even though it only takes 40 minutes.
  • Its naturally gluten free and vegetarian, but rich enough that no one will notice whats missing.
  • You can make it with whatever tomatoes you have on hand, even the sad ones at the back of the fridge.
02 -
  • Always bloom your spices in oil before adding liquid. I once skipped this step in a rush and the soup tasted flat and dusty instead of warm and fragrant.
  • If your tomatoes are very acidic, add a small pinch of sugar. It won't make the soup sweet, it just balances the sharpness and makes everything taste rounder.
  • Don't blend the soup while it's boiling. Let it cool for a minute or two first, or you'll end up with a volcanic eruption and a mess to clean.
03 -
  • Use an immersion blender if you have one. It saves time, dishes, and the risk of hot soup splattering everywhere.
  • Taste the soup after blending and before serving. This is when you adjust the salt, and it makes all the difference between good and great.
  • If you want a restaurant style finish, drizzle a tiny bit of good olive oil on top along with the cream. It catches the light and makes everything feel special.

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