This Spiced Tomato Soup is a flavorful twist on the classic American soup, and is made with warming spices, tomatoes, and fresh herbs.
I’m not sure if you heard, but it snowed a little bit this weekend. Just a little bit of a blizzard. No biggie. It’s only the biggest snow storm I’ve seen since I was seven.
At any rate, I’m sure a lot of you are still snowed in, and those of us who’ve managed to tunnel out of our homes might be tempted to turn right back around and go inside where it’s warm. All this, my friends, means one thing. Soup, of course. Specifically, tomato soup.
This Spiced Tomato Soup will warm you up while you wait on the snow to melt. If you’re going to spend a few hours shoveling snow away, come inside and warm yourself up with this soup. And maybe have some hot chocolate. And a blanket. And a sweater. Did I mention it’s cold outside?
Making Spiced Tomato Soup
Start by frying a few mustard seeds in a little oil. They’re ready when they start to pop. Next, add the rest of the spices, along with a shallot, and sauté for 2-3 minutes. Add your canned tomatoes, broth, water and the Parmesan rind, and bring it to a boil. Simmer your soup until the rind melts (about 15 minutes), and blend everything up in a blender. Finally, add a little milk.
Serve the soup with some fresh basil, bread, (of course) a grilled cheese sandwich. Enjoy your soup, and stay warm!
Eat more: Is all this talk of tomato soup making you crave a grilled cheese sandwich? Try this Stinky Cheese Recipe for Grilled Cheese with Avocado!
Spiced Tomato Soup
- 1 TB olive oil
- 1 tsp mustard seeds
- 1/2 tsp cayenne pepper
- 1 shallot, thinly sliced (or sub 1/2 onion)
- 1 tsp salt
- 2 tsp cumin
- 1 28oz can San Marzano whole tomatoes
- 1 oz Parmesan rind (amount approximate) (optional, but recommended)
- 1 cup vegetable broth
- 1 cup water
- 1 cup milk
- Heat oil in a large pot over medium-high heat. Add mustard seeds, and heat until they begin to pop.
- Lower heat to medium, and add shallots, cumin, cayenne, and salt. Sauté 2-3 minutes until shallots begin to brown, then add tomatoes, Parmesan, broth, and water.
- Bring to a boil, and then lower heat to medium. Simmer until the Parmesan wedge has dissolved (about 15 minutes).
- Ladle soup into a blender (or immersion blender cup), and blend until smooth. Pour soup back into the pot.
- Slowly stir in milk. Add additional salt to taste if needed.
- Serve warm with fresh basil, along with crusty bread, naan, or grilled cheese.
- Leftovers / Make Ahead:Store soup in the fridge for up to 3-4 days, and warm before serving.
Recipe adapted from: At Home With Madhur Jaffrey