Best 9 Fresh Tomato And Coriander Soup Recipes

SPICY TOMATO & CORIANDER SOUP

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.

TOMATO AND CORIANDER SOUP

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.

HOMEMADE TOMATO SOUP (FRESH TOMATOES)

Steps:

• Preheat oven to 450°F.
• Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).
• Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.
• Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.
• Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.
• Top with parmesan cheese, croutons or a drizzle of heavy cream.

GARDEN FRESH TOMATO SOUP

Steps:

• In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
• In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

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.

TOMATO AND CORIANDER SOUP

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.

LENTIL AND TOMATO SOUP WITH CORIANDER AND CUMIN

Steps:

• Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
• Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
• Drain, reserving cooking liquid separately.
• In a nonreactive stockpot set over medium heat, heat oil until it ripples.
• Add onions and sauté until translucent, about 5 minutes.
• Add garlic and sauté 5 minutes.
• Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
• Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
• Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
• Stir in spinach and cook until it is completely wilted.
• If soup is too thick, add more lentil cooking liquid or water.
• Add salt and pepper.
• Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.

CHILLED FRESH TOMATO SOUP

Steps:

• Working in two batches, place in a blender tomatoes, tomato juice, ginger, coriander, sugar, oil, and 3 tablespoons lime juice; puree on high speed until liquefied. Pour batches into a large bowl. Season generously with salt and pepper; refrigerate until cold, about 1 hour. Before serving, taste for seasoning. If desired, thin with cold water.
• In a small bowl, whisk yogurt and remaining tablespoon lime juice until smooth; season with salt and pepper. Ladle soup into four serving bowls; top each with a dollop of yogurt and, if desired, serve with toasted flatbread.

CHARRED TOMATO SOUP WITH CORIANDER AND CILANTRO

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.