Tomato and Coriander Soup
Warm up your day with this vibrant and flavorful Tomato and Coriander Soup, a wholesome blend of fresh, ripe tomatoes and aromatic coriander leaves. This easy-to-make recipe is perfect for a quick weeknight meal or an impressive starter, boasting a silky, velvety texture complemented by the natural sweetness of tomatoes, balanced with a hint of sugar and a dash of earthy black pepper. Simmered to perfection in rich vegetable stock, this soup is finished with fresh cilantro for a refreshing twist and can be served with a swirl of cream for added indulgence. Ready in just 35 minutes, this comforting, vegan-friendly delight is both nutritious and packed with irresistible flavor—sure to satisfy your craving for a healthy yet satisfying dish.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 6 medium, roughly chopped ripe tomatoes
- 4 cups vegetable stock
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 teaspoon sugar
- 0.5 cup, chopped fresh coriander (cilantro) leaves
- 2 tablespoons (for garnish) fresh cream (optional)
- 2 sprigs (for garnish) coriander leaves
Instructions
Heat the olive oil in a large pot or saucepan over medium heat.
Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
Add the chopped tomatoes and cook for 5-7 minutes until they soften, stirring occasionally.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, allow the soup to cool slightly and blend it in batches in a countertop blender.
Return the soup to the pot and reheat on low heat. Stir in the salt, black pepper, and sugar to balance the acidity of the tomatoes.
Mix in the chopped fresh coriander leaves and let the soup simmer for another 2 minutes.
Serve the soup hot, optionally garnished with a swirl of fresh cream and a sprig of coriander for presentation.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.3 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 893 mg | 19% | |
*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.
