Tomato and Coriander Soup

Warm up your day with this vibrant and flavorful Tomato and Coriander Soup, a wholesome blend of fresh, ripe tomatoes and aromatic coriander leaves. This easy-to-make recipe is perfect for a quick weeknight meal or an impressive starter, boasting a silky, velvety texture complemented by the natural sweetness of tomatoes, balanced with a hint of sugar and a dash of earthy black pepper. Simmered to perfection in rich vegetable stock, this soup is finished with fresh cilantro for a refreshing twist and can be served with a swirl of cream for added indulgence. Ready in just 35 minutes, this comforting, vegan-friendly delight is both nutritious and packed with irresistible flavor—sure to satisfy your craving for a healthy yet satisfying dish.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 6 medium, roughly chopped ripe tomatoes
• 4 cups vegetable stock
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 1 teaspoon sugar
• 0.5 cup, chopped fresh coriander (cilantro) leaves
• 2 tablespoons (for garnish) fresh cream (optional)
• 2 sprigs (for garnish) coriander leaves

Directions

Step 1

Heat the olive oil in a large pot or saucepan over medium heat.

Step 2

Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute, stirring constantly to avoid burning.

Step 4

Add the chopped tomatoes and cook for 5-7 minutes until they soften, stirring occasionally.

Step 5

Pour in the vegetable stock and bring the mixture to a boil.

Step 6

Reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld together.

Step 7

Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, allow the soup to cool slightly and blend it in batches in a countertop blender.

Step 8

Return the soup to the pot and reheat on low heat. Stir in the salt, black pepper, and sugar to balance the acidity of the tomatoes.

Step 9

Mix in the chopped fresh coriander leaves and let the soup simmer for another 2 minutes.

Step 10

Serve the soup hot, optionally garnished with a swirl of fresh cream and a sprig of coriander for presentation.

Nutrition Facts

Serving size	1916.9 grams (1916.9g)

Amount per serving	% Daily Value*
Calories	963

Total Fat 50.10g	64%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 5.50g
Cholesterol 40mg	13%
Sodium 4658mg	203%
Total Carbohydrate 110.80g	40%
Dietary Fiber 23.10g	83%
Total Sugars 45.70g
Protein 27.40g	55%

Vitamin D 0IU	0%
Calcium 289mg	22%
Iron 8mg	44%
Potassium 3829mg	81%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 10.9%

Carbs: 44.2%