Dinner Tonight: Chile-Tomato Soup with Cumin and Cinnamon
Dinner Tonight: Chile-Tomato Soup with Cumin and Cinnamon requires around 45 minutes from start to finish. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 4 and costs $2.79 per serving. One portion of this dish contains about 8g of protein, 16g of fat, and a total of 300 calories. This recipe from Serious Eats requires canned tomatoes, cherry tomatoes, lemon juice, and thai chile. This recipe is liked by 50 foodies and cooks. Winter will be even more special with this recipe. Overall, this recipe earns a super spoonacular score of 90%. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Red Pepper Soup with Toasted Cumin Seeds, Dinner Tonight: Linguine with Heirloom Tomato, Capers, Anchovies, and Chile, and Dinner Tonight: Dark Chile Shrimp Soup with Epazote.
Servings: 4
Ingredients:
1 28-ounce can tomatoes
2 cups cherry tomatoes
2 cups vegetable or chicken stock, or water
4 cloves garlic, chopped
1-inch piece ginger, peeled and minced
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
2 tablespoons honey
2 tablespoons lemon juice, or to taste
4 tablespoons olive oil, divided
1 onion, chopped
Salt to taste
2 tablespoons sweet Thai chile sauce
Equipment:
pot
blender
frying pan
Cooking instruction summary:
Procedures 1 In a heavy soup pot, heat half the olive oil over medium heat until shimmering. Add onion and ginger and cook until soft, 4-5 minutes. Add half of the garlic and cook an additional minute, then add cumin and cinnamon and cook, stirring often, until spices are fragrant, about 1 minute. 2 Add tomatoes and stock and bring to a boil. Simmer until tomatoes are very soft, 15-20 minutes, then transfer soup to a blender. Puree until smooth, then return to pot and stir in honey, lemon juice, chile sauce, and salt to taste. Adjust for sweetness, acidity and spiciness as needed. 3 In the meantime, heat remaining oil in a skillet over medium heat until shimmering, then add tomatoes and cook until soft and skins have begun to split. Add remaining garlic and cook for an additional few minutes. Serve soup with cherry tomato garnish and yogurt, if using.
Step by step:
1. In a heavy soup pot, heat half the olive oil over medium heat until shimmering.
2. Add onion and ginger and cook until soft, 4-5 minutes.
3. Add half of the garlic and cook an additional minute, then add cumin and cinnamon and cook, stirring often, until spices are fragrant, about 1 minute.
4. Add tomatoes and stock and bring to a boil. Simmer until tomatoes are very soft, 15-20 minutes, then transfer soup to a blender. Puree until smooth, then return to pot and stir in honey, lemon juice, chile sauce, and salt to taste. Adjust for sweetness, acidity and spiciness as needed.
5. In the meantime, heat remaining oil in a skillet over medium heat until shimmering, then add tomatoes and cook until soft and skins have begun to split.
6. Add remaining garlic and cook for an additional few minutes.
7. Serve soup with cherry tomato garnish and yogurt, if using.
Nutrition Information:
covered percent of daily need
