Spiced Ginger Tomato Soup

Name: Spiced Ginger Tomato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 lbs ripe tomatoes, chopped; 2 cups vegetable broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp cinnamon; Salt and pepper to taste; 1/2 cup coconut milk; Fresh basil leaves for garnish

🕒 Prep: 15 min

🔥 Cook: 40 min

🍽 Serves: 4

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This Spiced Ginger Tomato Soup is a warming, aromatic dish perfect for cooler weather. It's a delightful twist on classic tomato soup, packed with spices that add depth and excitement to every spoonful.

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Ingredients for Spiced Ginger Tomato Soup

Olive oil is used to sauté the vegetables, adding a subtle richness to the base of the soup. Onion provides a sweet and savory depth, forming the foundation of the flavor. Garlic and fresh ginger bring a punchy, aromatic kick, elevating the soup with their warmth. Ripe tomatoes are the star of the show, providing a naturally sweet and tangy base. Vegetable broth enhances the soup’s body without overpowering the fresh ingredients. The blend of ground cumin, smoked paprika, and cinnamon introduces a complex, spicy warmth. Coconut milk adds creaminess, balancing the acidity of the tomatoes. Finally, fresh basil leaves offer a vibrant, herbal finish.

Tips & Tricks

For a deeper flavor, roast the tomatoes before adding them to the soup.
If you prefer a chunkier texture, blend only half of the soup.
Adjust the spice levels to your liking by adding more or less cumin and paprika.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a side of grilled cheese for a comforting meal. For a lighter option, serve it with a fresh green salad topped with a lemon vinaigrette.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?: Yes, canned tomatoes can be used. Opt for whole peeled tomatoes and adjust the cooking time if necessary.
Is there an alternative to coconut milk?: You can substitute with almond milk or cashew cream for a similar creamy texture.
How long does this soup keep?: Store in an airtight container in the refrigerator for up to four days. It also freezes well for up to three months.

Spiced Ginger Tomato Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and sauté until it turns translucent, which should take about five minutes. This step is crucial as it builds the foundational flavor of your soup.

Next, stir in the minced garlic and grated ginger. Let them cook for another minute; this brief cooking time helps to release their aromatic qualities without burning them.

Add the chopped tomatoes and cook until they soften, around ten minutes. This helps break down the tomatoes, allowing them to meld with the other flavors.

Pour in the vegetable broth and bring it to a gentle simmer. Once simmering, add the ground cumin, smoked paprika, and cinnamon. Stir well to ensure the spices are evenly distributed.

Let the soup simmer for about 20 minutes. This simmering time is essential as it allows the flavors to blend beautifully.

Use an immersion blender to puree the soup until it reaches a smooth consistency. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.

Stir in the coconut milk and season with salt and pepper to taste. This final step adds a creamy richness that balances the spices.

Serve the soup hot, garnished with fresh basil leaves for a pop of color and freshness.

Why You'll Love This Recipe

Perfect balance of spices for a cozy flavor profile.
Rich and creamy texture without any dairy.
Quick to prepare, making it ideal for weeknight dinners.
Vegan and gluten-free, suitable for various dietary preferences.

Ingredients

2 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 lbs ripe tomatoes, chopped

2 cups vegetable broth

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp cinnamon

Salt and pepper to taste

1/2 cup coconut milk

Fresh basil leaves for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and sauté until translucent, about 5 minutes.

3. Stir in minced garlic and grated ginger, cooking for another minute.

4. Add chopped tomatoes and cook until they soften, about 10 minutes.

5. Pour in vegetable broth and bring to a simmer.

6. Add ground cumin, smoked paprika, and cinnamon; stir well.

7. Allow the soup to simmer for 20 minutes to blend the flavors.

8. Use an immersion blender to puree the soup until smooth.

9. Stir in coconut milk and season with salt and pepper.

10. Serve hot, garnished with fresh basil leaves.

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