Best Fresh Tomato And Coriander Soup Recipes

Spicy Tomato & Coriander Soup image

Provided by Sueie

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

700 g tomatoes, peeled and chopped
2 tablespoons vegetable oil
1 bay leaf
2 shallots, chopped
1 small leek, finely chopped
1 teaspoon crushed garlic
1/2-1 teaspoon chili flakes
1 teaspoon crushed black pepper
2 tablespoons finely chopped coriander
1 tablespoon tomato paste
3 cups chicken or 3 cups vegetable stock
1 tablespoon cornflour
single light cream (to garnish)

Steps:

In a medium pot, heat oil and cook chopped tomatoes, shallots, leek and bay leaf for a few minutes until transparent, do not brown.
Add garlic, chilli flakes, black pepper, salt to taste, tomato paste and coriander to tomato mixture, then add stock.
Bring to boil and then simmer for 15-20 minutes.
Mix cornflour in a little cold water and set aside.
Remove from heat and blend to your preferred consistency.
Return soup to heat adding cornflour mix and stir over gentle heat abou 2- 3 minutes until thickened.
Pour into bowls and garnish with swirl of cream.

Nutrition Facts : Calories 125.9, Fat 7.4, SaturatedFat 1, Sodium 52.2, Carbohydrate 14.6, Fiber 3.1, Sugar 6, Protein 2.6

Tomato and Coriander Soup image

Provided by Artandkitchen

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 onions, chopped
15 ml oil
1000 ml tomato puree
1 tablespoon salt
2 crushed garlic cloves
1 bay leaf
1/2 tablespoon pepper, ground
2 tablespoons coriander, fresh chopped
1/2 tablespoon coriander, ground
2 cups water
1/2 tablespoon cornstarch
4 tablespoons light cream (substitute plain youghurt)

Steps:

In a heavy pan heat the oil and fry the onions for a few minutes until golden.
Keep half of the onions for topping.
Add tomatoes, salt, garlic, bay leaf, pepper, fresh coriander and coriander ground.
Let simmer a few minutes.
Mix water with cornstarch and add to the soup.
Remove the bay leaf.
Pour the soup into individual serving dishes and garnish with a swirl of cream/yoghurt and onions.

Fresh Tomato and Coriander Soup image

Yield Makes about 4 1/2 cups, serving 4

Number Of Ingredients 7

2 pounds tomatoes, quartered
1/2 cup tomato juice
1 drained pickled jalapeño pepper, seeded (wear rubber gloves), or to taste
1/2 teaspoon sugar
2 tablespoons fresh orange juice
3 tablespoons minced fresh coriander
sour cream as an accompaniment if desired

Steps:

In a blender blend the tomato juice, the jalapeño pepper, and the sugar until the mixture is smooth. Strain the mixture through a sieve set over a bowl, discard the solids, and stir in the orange juice, the coriander, and enough water to thin the soup to the desired consistency. Season the soup with salt and pepper, chill it, covered, for 1 hour, or until it is cold, and serve it with the sour cream.

Charred Tomato Soup With Coriander and Cilantro image

Provided by David Tanis

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds ripe red tomatoes
Salt and pepper
Extra-virgin olive oil
2 large garlic cloves, minced
Pinch of ground cayenne
1 teaspoon coriander seeds, toasted and ground
2 cups roughly chopped cilantro leaves and tender stems (from 2 bunches)
2 tablespoons sherry vinegar
1 pint cherry tomatoes, mixed colors, cut in quarters
1 cup fresh ricotta or thick yogurt
2 tablespoons snipped chives, for garnish

Steps:

Prepare a charcoal grill or light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
Place tomatoes skin-side down on the grill and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. (If using the broiler, place the tomatoes on a rimmed baking sheet skin-side up and broil for 10 minutes.) Transfer tomatoes to a large bowl.
Add garlic, cayenne, coriander seeds, cilantro, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
Put cherry tomatoes in a small bowl. Sprinkle with salt and toss with a tablespoon of olive oil.
To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and spoon cherry tomatoes over. Sprinkle with chives.