Spiced Fresh Tomato Soup With Sweet & Herby Pitas
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A spiced tomato soup with a sweet and herby coconut pita topping. Ready in 25 minutes.
Ingredients
- 29.6 ml olive oil
- 1 large onion chopped
- 1 large red pepper chopped
- 2.46 ml salt
- 2 clove garlic papery skin removed
- 1 jalapeño stem and seeds removed
- 1 ginger peeled
- 9.86 ml ground coriander
- 4.93 ml ground cumin
- 1.13 kg tomatoes roughly chopped
- 591 ml water
- 2 pocketless pitas
- 14.8 ml brown sugar
- 29.6 ml butter or olive oil
- 29.6 ml finely shredded unsweetened coconut
- 29.6 ml cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 171 mg
- Iron: 2.32 mg
- Magnesium: 61.2 mg
- Phosphorus: 200 mg
- Potassium: 1103 mg
- Zinc: 1.51 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 2.46 ml salt
- 9.86 ml ground coriander
- 4.93 ml ground cumin
- 591 ml water
- 2 pocketless pitas
- 14.8 ml brown sugar
- 29.6 ml butter or olive oil
- 29.6 ml finely shredded unsweetened coconut
Prepare
- Chop 1 large onion
- Chop 1 large red pepper
- 2 clove garlic, papery skin removed
- 1 jalapeño, stem and seeds removed
- Peel 1 ginger
- 1.13 kg tomatoes, roughly chopped
- Chop 29.6 ml cilantro
Let's Cook
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Step 1.
Heat 2 tablespoons olive oil in a large Dutch oven over medium-low heat. Add the chopped onion, chopped red pepper, and ½ teaspoon salt. Cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
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Step 2.
While the onion mixture cooks, finely grate the garlic cloves, jalapeño (seeds and stem removed), and peeled ginger. Set aside.
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Step 3.
Add the grated garlic, jalapeño, and ginger to the cooked onion mixture. Cook, stirring constantly, for 1 minute. 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 and 2½ cups water to the pot. Increase the heat to medium and bring to a simmer. Partially cover and cook for 10 minutes. While the soup simmers, toast the 2 pocketless pitas until lightly browned and crisp.
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Step 5.
Using an immersion blender (or working in batches with a standard blender), puree the soup until smooth.
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Step 6.
In a small bowl, combine 1 tablespoon brown sugar, 2 tablespoons butter (or olive oil), 2 tablespoons shredded unsweetened coconut, and 2 tablespoons chopped cilantro. Spread this mixture onto the toasted pitas. Cut the pitas into wedges and serve with the soup.