Spiced Tomato Soup
This Spiced Tomato Soup is a flavorful twist on the classic American soup, and is made with warming spices, tomatoes, and fresh herbs.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
- 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.
Calories: 110kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 962mg | Potassium: 119mg | Sugar: 4g | Vitamin A: 385IU | Vitamin C: 0.5mg | Calcium: 162mg | Iron: 0.8mg