Spiced Tomato Soup Delight (Printable View)

Aromatic blend of ripe tomatoes and spices for a cozy, flavorful start to your meal.

# Ingredient List:

→ Vegetables

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

→ Spices & Seasonings

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

→ Liquids

12 - 3 cups vegetable broth (gluten-free if needed)
13 - 2 tbsp olive oil

→ Garnishes (optional)

14 - 2 tbsp fresh cilantro or parsley, chopped
15 - 3.4 fl oz coconut cream or heavy cream

# How to Prepare:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and diced carrot; sauté for 5 minutes until softened.
02 - Incorporate minced garlic and all 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 the bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes.
05 - Remove the bay leaf. Purée the mixture with an immersion blender or in batches using a countertop blender until smooth.
06 - Return soup to low heat, season with salt and pepper, 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 humble pantry staples into something that tastes like you spent hours planning.
  • The spices layer warmth without overwhelming, so every spoonful feels balanced and surprising at once.
  • It comes together in about 40 minutes, which means you can make it on a weeknight and still feel like you cooked with intention.
02 -
  • Don't skip blooming the spices in the oil, this step releases their oils and makes the flavor much richer.
  • If your tomatoes taste sharp or acidic, a tiny pinch of sugar will balance them without making the soup sweet.
  • Blend carefully and never fill the blender more than halfway with hot liquid, or it can explode out the top.
03 -
  • Taste the soup before blending so you can adjust the spices while you can still see the texture.
  • Use an immersion blender if you have one, it saves time and keeps the heat in the pot instead of cooling down during transfers.
  • Let the soup rest off the heat for a few minutes before serving, it thickens slightly and the flavors settle into something even more cohesive.

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