Fresh tomato and coriander soup is a delightful and vibrant dish that tantalizes the taste buds with its harmonious blend of flavors. The sweetness of ripe tomatoes, the refreshing zest of coriander, and the aromatic warmth of spices come together to create a culinary masterpiece that is both comforting and invigorating. Whether you're looking for a light and refreshing lunch option or a hearty and satisfying dinner, this versatile soup is sure to delight your senses and leave you craving more.
Here are our top 6 tried and tested recipes!
TOMATO AND CORIANDER SOUP
This easy tomato and coriander soup makes a delicious light and healthy lunch. It's mildly spiced and will certainly warm you up on a cold day!
Provided by Corina Blum
Categories Soup
Time 25m
Number Of Ingredients 7
Steps:
- Cook the onion in a little oil for about 5 minutes. When soft add the garlic. Cook for another minutes, stirring, then add the curry powder and the tin of tomatoes. Add a little water if the tomatoes are too thick. Simmer for 10 minutes.
- Add the coriander and using a stick blender, blend the soup.
- Mix a tbsp of milk with the bicarbonate of soda. Pour it onto the soup, followed by the rest of the milk.
- Simmer for 5 minutes, keep stirring. There will be quite a few bubbles but they will have disappeared after 5 minutes.
- Serve with your choice of bread.
Nutrition Facts : Calories 155 kcal, Carbohydrate 21 g, Protein 7 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 15 mg, Sodium 514 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
TOMATO AND CORIANDER SOUP
Although soups are not often eaten in India, tomato soup bucks the trend and is very popular. This is excellent on a cold winter day.
Provided by Artandkitchen
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy pan heat the oil and fry the onions for a few minutes until golden.
- Keep half of the onions for topping.
- Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
- Let simmer a few minutes.
- Mix water with cornstarch and add to the soup.
- Remove the bay leaf.
- Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.
FRESH TOMATO AND CORIANDER SOUP
Steps:
- In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream.
SPICY TOMATO & CORIANDER SOUP
Make and share this Spicy Tomato & Coriander Soup recipe from Food.com.
Provided by Sueie
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
- Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
- Bring to boil and then simmer for 15-20 minutes.
- Mix cornflour in a little cold water and set aside.
- Remove from heat and blend to your preferred consistency.
- Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
- Pour into bowls and garnish with swirl of cream.
Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 1, Sodium 52.2, Carbohydrate 14.6, Fiber 3.1, Sugar 6, Protein 2.6
FRESH CORN AND TOMATO SOUP
Clyda Conrad YUMA, ARIZONA This light and fresh soup is an excellent choice. Sieving the tomatoes, celery, onion and green pepper offers silky smoothness, and it lets the corn stands out nicely.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the celery, onion and green pepper in butter until tender. Stir in tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Press through a sieve or food mill; return to the pan. Add the sugar, salt and white pepper. Bring to a boil. Stir in corn and basil. Reduce heat; simmer, uncovered, for 3-5 minutes or until corn is tender. Garnish with parsley and green onion.
Nutrition Facts : Calories 115 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 571mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO
A chilled tomato soup is most welcome on a sweltering summer day. Charring the tomatoes over coals or under the broiler adds a rustic smoky flavor to this one, while quartered and dressed cherry tomatoes and a spoonful of fresh ricotta or thick yogurt add substance and texture.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
- Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
- Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
- Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
- Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
- To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your soup. Look for tomatoes that are deep red and have a slightly sweet smell.
- Use fresh coriander: Fresh coriander has a bright, citrusy flavor that pairs perfectly with tomatoes. If you can't find fresh coriander, you can substitute cilantro, but the flavor will be slightly different.
- Don't overcook the soup: Overcooking the soup will make the tomatoes mushy and the soup will lose its fresh flavor. Simmer the soup for just until the tomatoes are softened and the flavors have melded together.
- Serve the soup hot or cold: This soup is delicious served hot or cold. If you're serving it cold, be sure to chill it for at least 2 hours before serving.
- Garnish the soup with fresh coriander and a drizzle of olive oil: This will add a pop of color and flavor to the soup.
Conclusion:
This fresh tomato and coriander soup is a delicious, healthy, and refreshing way to enjoy the flavors of summer. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover tomatoes. So next time you have a bunch of ripe tomatoes on hand, give this soup a try!
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