Spiced Fresh Tomato Soup With Sweet And Herby Pitas
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A spiced fresh tomato soup blended smooth and served with toasted pitas spread with a sweet and herby coconut mixture.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 large onion chopped
- 1 large red bell pepper chopped
- 1/2 tsp salt
- 2 clove garlic
- 1 jalapeño
- 1 1-inch piece ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 1/2 lbs tomatoes roughly chopped
- 2 pocketless pitas
- 1 tbsp brown sugar
- 2 tbsp butter or olive oil
- 2 tbsp finely shredded unsweetened coconut
- 2 tbsp cilantro
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 166 mg
- Iron: 2.32 mg
- Magnesium: 59.5 mg
- Phosphorus: 200 mg
- Potassium: 1101 mg
- Zinc: 1.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 2 clove garlic
- 1 jalapeño
- 1 1-inch piece ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 pocketless pitas
- 1 tbsp brown sugar
- 2 tbsp butter or olive oil
- 2 tbsp finely shredded unsweetened coconut
- 2 tbsp cilantro
Prepare
- Chop 1 large onion
- Chop 1 large red bell pepper
- 2 1/2 lbs tomatoes, roughly chopped
Let's Cook
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Step 1.
Heat a large Dutch oven over medium-low heat. Add 2 tablespoons extra virgin olive oil, then add the chopped onion, chopped red bell pepper, and ½ teaspoon salt. Cook, covered, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
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Step 2.
While the vegetables cook, finely grate 2 cloves garlic, 1 jalapeño (seeds and membranes removed if less heat desired), and a 1-inch piece of ginger. Set aside.
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Step 3.
Add the grated garlic, jalapeño, and ginger to the cooked onion mixture. Stir and cook for 1 minute until fragrant. Then stir in 2 teaspoons ground coriander and 1 teaspoon ground cumin, and cook for another minute.
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Step 4.
Add the roughly chopped tomatoes (about 2½ pounds) and 2½ cups water to the pot. Increase the heat to bring to a simmer, then partially cover and let simmer for 10 minutes.
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Step 5.
While the soup simmers, toast 2 pocketless pitas until lightly crisp. In a small bowl, combine 1 tablespoon brown sugar, 2 tablespoons butter (or olive oil), 2 tablespoons finely shredded unsweetened coconut, and 2 tablespoons chopped cilantro. Spread this mixture onto the toasted pitas, then cut each pita in half.
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Step 6.
After the soup has simmered, use an immersion blender to puree the soup directly in the pot until smooth. (Alternatively, working in batches, carefully transfer the soup to a standard blender and puree until smooth.) Serve the soup with the sweet and herby pita halves.