Spiced tomato soup

By Jac_M

Ingredients

• For soup:
• 1 tablespoon extra-virgin olive oil
• 1 small onion, chopped
• 2 garlic cloves, smashed and peeled
• Coarse salt and ground pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups Whole Roasted Tomatoes (recipe below)
• 1/2 teaspoon sugar
• 1 tablespoon unsalted butter
• Fresh cilantro leaves, for serving
• Red-pepper flakes, for serving
• For whole roasted tomatoes:
• 8 pounds plum tomatoes
• 6 sprigs of thyme
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper

Details

Cooking time 45mins

Preparation

Step 1

For soup:

1. In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes.

For roasted tomatoes:

1. Preheat oven to 450 degrees. Divide tomatoes and thyme between two shallow baking pans or rimmed baking sheets. Toss with oil; season with salt and pepper. Bake until tomatoes burst, 45 minutes, rotating pans halfway through. Let cool, then coarsely chop