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HOT SPICY ROASTED TOMATO SOUP

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I absolutely love soups. I find if I have a bowl before a meal I eat way less. And this one is so flavorful and very low in calories.

I’d say it’s probably one of my favorites. I had it on a trip to Turkey. The combination of the toasted spices with the roasted tomatoes is brilliant. And the ginger adds an extra layer of heat.

This soup is so versatile it’s open to lots of tweaking. I like my food spicy, but you can leave out the chilli, if you prefer something milder. You can use vegetable stock instead of chicken stock to make this a vegetarian dish.

If you want a dairy free option leave out the Greek yoghurt at the end if. This soup can keep you cozy in winter or it can be served cold in the summer time.

So there you have it. One soup and 5 ways to change it up

xxx Chef MM

HOT SPICY ROASTED TOMATO SOUP

US (Imperial)

Print Ingredients

1 tspn cumin seeds

1 tspn coriander seeds

1 tspn fennel seeds

28 oz tin of diced tomatoes

1 inch knob fresh ginger - grated

2 cloves of garlic - grated

½ tspn chilli flakes

1 TBS sambal chilli

2 TBS brown sugar

2 cups chicken or vegetable stock

Chopped Italian parsley, cilantro, chives to garnish

½ cup Greek yogurt

InstructionsIn a heavy, dry skillet over moderate heat, toast the coriander, cumin and fennel seeds, stirring, until fragrant and a shade or two darker, 3 to 5 minutes. Be careful not to burn them.

Preheat the oven to 400F

Place the toasted seeds, diced tomatoes, ginger, garlic, chilli flakes, sambal chilli and brown sugar in an oven proof dish. Mix to combine and roast in the oven uncovered for 30-40 minutes. Set aside and allow them to cool completely.

Process the roasted tomato mixture in a blender or food processor till smooth. Pour the tomatoes into a pot. Add the chicken/vegetable stock. Bring the soup to a boil and simmer on medium heat for 25 minutes.

Top the soup with a dollop of Greek yoghurt and some chopped Italian parsley, cilantro or chives

CHEF’S TIP
You can double the recipe if you are entertaining. The soup is good served hot or cold. Leave out the yoghurt for a dairy free option and use veggie stock for a vegetarian soup.

SERVES 4

EU (Metric)

Print Ingredients

1 tspn cumin seeds

1 tspn coriander seeds

1 tspn fennel seeds

800g tin of diced tomatoes

2cm knob fresh ginger - grated

2 cloves of garlic - grated

½ tspn chilli flakes

1 TBS sambal chilli

2 TBS brown sugar

2 cups chicken or vegetable stock

Chopped Italian parsley, cilantro, chives to garnish

InstructionsIn a heavy, dry skillet over moderate heat, toast the coriander, cumin and fennel seeds, stirring, until fragrant and a shade or two darker, 3 to 5 minutes. Be careful not to burn them.

Preheat the oven to 200C

Place the toasted seeds, diced tomatoes, ginger, garlic, chilli flakes, sambal chilli and brown sugar in an oven proof dish. Mix to combine and roast in the oven uncovered for 30-40 minutes. Set aside and allow them to cool completely.

Process the roasted tomato mixture in a blender or food processor till smooth. Pour the tomatoes into a pot. Add the chicken/vegetable stock. Bring the soup to a boil and simmer on medium heat for 25 minutes.

Top the soup with a dollop of Greek yoghurt and some chopped Italian parsley, cilantro or chives

CHEF’S TIP
You can double the recipe if you are entertaining. The soup is good served hot or cold. Leave out the yoghurt for a dairy free option and use veggie stock for a vegetarian soup.

SERVES 4

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