How to make Roasted Tomato Soup With Cumin Cream - The traditional tomato soup with a twist.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Tomatoes (टमाटर), Cumin Seeds (जीरा)

Cuisine : Fusion

Course : Soups

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Roasted Tomato Soup With Cumin Cream Recipe Card

Roasted Tomato Soup With Cumin Cream

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

For more recipes related to Roasted Tomato Soup With Cumin Cream checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Caldo Verde, Barley And Peanut Soup, Mulligatawny Soup, Hot And Sour Vegetable Soup.

Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Roasted Tomato Soup With Cumin Cream Recipe

  • Tomatoes quartered 5-6

  • Cumin Seeds coarsely crushed 1 teaspoon

  • Garlic 10-12 cloves

  • Whipped cream 2 tablespoons

  • Carrot roughly sliced 1 medium

  • Onion roughly sliced 1 medium

  • Baguette torn 1/4

  • Olive oil 3 tablespoons

  • Extra virgin olive oil 1 tablespoon

  • Salt to taste


Step 1

Preheat the oven to 180°C. Place the tomato pieces on a baking tray. Add the garlic cloves, carrot, onion, bread pieces and drizzle olive oil over them. Mix well and place the tray in the oven and roast till the tomatoes get well roasted.

Step 2

Take the whipped cream in a small bowl, add the crushed cumin and salt and whip. Keep it in the refrigerator till needed. Take the tomatoes out of the oven and let them cool for a while.

Step 3

Transfer into a blender jar, add extra virgin olive oil and blend it coarsely. Transfer into a non stick pan, add a little water and stir. Cook, stirring till it comes to a boil. Add salt and stir. Transfer into a soup bowl. Swirl the cumin cream on top, garnish with a parsley sprig and serving piping hot.