Tomato and Coriander Soup
Warm up your day with this vibrant and flavorful Tomato and Coriander Soup, a wholesome blend of fresh, ripe tomatoes and aromatic coriander leaves. This easy-to-make recipe is perfect for a quick weeknight meal or an impressive starter, boasting a silky, velvety texture complemented by the natural sweetness of tomatoes, balanced with a hint of sugar and a dash of earthy black pepper. Simmered to perfection in rich vegetable stock, this soup is finished with fresh cilantro for a refreshing twist and can be served with a swirl of cream for added indulgence. Ready in just 35 minutes, this comforting, vegan-friendly delight is both nutritious and packed with irresistible flavor—sure to satisfy your craving for a healthy yet satisfying dish.
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Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 6 medium, roughly chopped ripe tomatoes
- 4 cups vegetable stock
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 teaspoon sugar
- 0.5 cup, chopped fresh coriander (cilantro) leaves
- 2 tablespoons (for garnish) fresh cream (optional)
- 2 sprigs (for garnish) coriander leaves
Directions
Step 1
Heat the olive oil in a large pot or saucepan over medium heat.
Step 2
Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
Step 3
Stir in the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.
Step 4
Add the chopped tomatoes and cook for 5-7 minutes until they soften, stirring occasionally.
Step 5
Pour in the vegetable stock and bring the mixture to a boil.
Step 6
Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.
Step 7
Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, allow the soup to cool slightly and blend it in batches in a countertop blender.
Step 8
Return the soup to the pot and reheat on low heat. Stir in the salt, black pepper, and sugar to balance the acidity of the tomatoes.
Step 9
Mix in the chopped fresh coriander leaves and let the soup simmer for another 2 minutes.
Step 10
Serve the soup hot, optionally garnished with a swirl of fresh cream and a sprig of coriander for presentation.
Nutrition Facts
| Serving size | (1916.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 962.5 |
| Total Fat 50.1g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 5.5g | |
| Cholesterol 40mg | 0% |
| Sodium 4657.7mg | 0% |
| Total Carbohydrate 110.8g | 0% |
| Dietary Fiber 23.1g | 0% |
| Total Sugars 45.7g | |
| Protein 27.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 289.2mg | 0% |
| Iron 8.0mg | 0% |
| Potassium 3829.3mg | 0% |
Source of Calories