Spicy Tomato Coriander Soup
Warm up your soul with this bold and flavorful Spicy Tomato Coriander Soup, a perfect blend of comforting heat and fresh herbal notes. This easy-to-make recipe combines juicy, ripe tomatoes with fragrant ground spices like cumin and coriander, enhanced by the fiery kick of red chili. Freshly chopped coriander leaves and a splash of zesty lemon juice brighten the flavors, creating a beautifully balanced, velvety soup. Whether served as a light appetizer or alongside crusty bread for a cozy meal, this dish is both wholesome and satisfying. Garnish with a swirl of cream and extra coriander for an elegant touch. Ready in just 40 minutes, this vegan-friendly, gluten-free recipe is ideal for weeknight dinners or impressing guests with something unique and nutritious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 small red chili, finely chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 6 large ripe tomatoes, roughly chopped
- 4 cups vegetable stock
- 0.5 cup fresh coriander leaves, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, ground
- 1 tablespoon lemon juice
- 2 tablespoons cream (optional, for garnish)
- 2 tablespoons coriander leaves (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and chopped red chili. Sauté for another 1 minute until fragrant.
Add the ground cumin and ground coriander, cooking for an additional 30 seconds to release the spices' aroma.
Add the chopped tomatoes to the pot and stir well. Cook for 5 minutes, allowing the tomatoes to soften.
Pour in the vegetable stock and bring the mixture to a boil.
Lower the heat and let the soup simmer for 15 minutes, stirring occasionally, until the tomatoes are fully softened and the flavors are combined.
Remove the pot from the heat and allow the soup to cool slightly.
Using an immersion blender or a countertop blender, blend the soup until smooth. Be cautious with hot liquids during blending.
Stir in the chopped fresh coriander leaves, salt, black pepper, and lemon juice. Adjust seasoning as needed.
Reheat the soup gently if necessary and serve hot.
Optionally, garnish each bowl with a drizzle of cream and a sprinkle of coriander leaves before serving.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 3498 mg | 152% | |
| Total Carbohydrate | 117.5 g | 43% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 44.9 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4803 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
