Roasted Tomato Soup With Cumin Cream Recipe - The traditional tomato soup with a twist.

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

Main Ingredients : Tomatoes , Roasted cumin seeds

Cuisine : Fusion

Course : Soup

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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!

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


Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium


  • Tomatoes quartered5-6

  • Roasted cumin seeds coarsely crushed1 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.