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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

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Roasted Tomato Soup With Cumin Cream
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
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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

  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.
  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.
  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.
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