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Roasted Tomato Soup With Cumin Cream

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The traditional tomato soup with a twist.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 16-20 minutes

Cooking time : 51-60 minutes

Servings : 4

Roasted Tomato Soup With Cumin Cream

Main Ingredients

Tomatoes , Roasted cumin seeds

Cuisine

Fusion

Course

Soup

Level Of Cooking

Medium

Ingredients

  • Tomatoes quartered
    5-6
  • Roasted cumin seeds coarsely crushed
    1 teaspoon
  • Garlic
    10-12 cloves
  • Whipped cream
    2 tablespoons
  • Carrot roughly sliced
    1 medium
  • Onion roughly sliced
    1 medium
  • Baguette torn
    1/4
  • Olive oil
    3 tablespoons
  • Extra virgin olive oil
    1 tablespoon
  • Salt
    to taste

Method

Step 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.

Step 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.

Step 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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