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. This recipe is from FoodFood TV channel By Sanjeev Kapoor 24 Apr 2018 in Recipes Course New Update Main Ingredients Tomatoes, Cumin Seeds Cuisine Fusion Course Soups Prep Time 16-20 minutes Cook time 51-60 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Roasted Tomato Soup With Cumin Cream 5-6 Tomatoes quartered 1 teaspoon Cumin Seeds coarsely crushed 10-12 cloves Garlic 2 tablespoons Whipped cream 1 medium Carrot roughly sliced 1 medium Onion roughly sliced 1/4 Baguette torn 3 tablespoons Olive oil 1 tablespoon Extra virgin olive oil to taste Salt Method 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. 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. 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. #Extra virgin olive oil #Garlic #Olive oil #Salt #Tomatoes #Whipped cream Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article