Summer Tomato Soup

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 5 cups cherry tomatoes, cut in half
  • 2 yellow peppers, seeded and roughly chopped
  • 2 tablespoons olive oil
  • 1 tablespoon coriander seeds, crushed
  • 1 tablespoon cumin seeds
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Directions

Preheat the oven to 325 degrees F.

Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

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5

Newest Ratings and Reviews

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  • on February 27, 2013

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    Very tasty. I had never used coriander seed before, I love the smell and flavor. My overall product was good, but the pepper flavor over powered the tomato some. I did add a clove of garlic to roast since so many reviews mentioned using it. I may use less peppers next time.

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  • on January 23, 2013

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    Very good soup! I love how fresh and flavorful it is. I blended the soup in a Vitamix which really ground up the spices, as past reviewers said they can add some crunch. I think next time I will experiment by adding dried chili peppers and roasted garlic!

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  • on October 26, 2012

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    This is wonderful and very easy. The flavor is so earthy and comforting. I read other review and added garlic and it was incredible.

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