How to make Roasted Tomato Soup With Cumin Cream -

Roast Tomato, Chili and Cumin Soup. This soup is pretty much the most ideal use of sweet, juicy, late summer tomatoes. It is rich, filling, sweet and spicy but it is also completely dairy and gluten free.

Sanjeev Kapoor

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

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

Cuisine : Fusion

Course : Soups

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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 Spinach And Tofu Soup Spicy Curry Leaf Soup Tomato And Basil Soup Roasted Pepper Soup

Roasted Tomato Soup With Cumin Cream

Roasted Tomato Soup With Cumin Cream Recipe Card


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!

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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.