Spicy Tomato and Coriander Soup: A Burst of Fresh Flavour
- Steve Holloway
- 2 days ago
- 5 min read
Updated: 2 days ago
Introduction
Warm up with a bowl of homemade Spicy Tomato and Coriander Soup, where vibrant tomatoes and aromatic coriander unite to create a truly irresistible dish. This recipe blends the bold flavours of ripe tomatoes with a kick of spice, balanced by the fresh, herbaceous notes of coriander. Perfect for chilly evenings or as a light, refreshing starter, this soup is both comforting and invigorating. Whether you're craving something to awaken your taste buds or looking to impress guests with a simple yet sophisticated dish, this Spicy Tomato and Coriander Soup is sure to become a favourite in your kitchen.
Table of contents
Cuisine - Anglo / Indian - soup /starter- Serves 2
Heat level:
A little History / regional info
Spicy tomato and coriander soup is a vibrant dish that draws inspiration from a blend of global culinary traditions. Tomatoes, native to South America, became a staple in European and Asian kitchens after their introduction in the 16th century. Coriander, an ancient herb used in both Mediterranean and Asian cuisines, adds a fresh, citrusy note that complements the soup’s rich base. The addition of warming spices such as cumin, paprika, and ginger reflects influences from Indian and Middle Eastern cooking, where such flavours are commonly paired with lentils and vegetables. Over time, creative cooks have combined these ingredients, resulting in a comforting, nutritious soup that celebrates international flavours while remaining simple and accessible.
Cooking times, difficulty and special equipment
Prep Time: 15 minutes
Cooking Time: 30 minutes
Recipe Difficulty: Easy
Special: Vegan-friendly, gluten-free, high in fiber and protein
Heat Level: Medium – a gentle kick from the chilli and warming spices without being overwhelming
Special equipment: Hand or jug blender
Nutritional values
For a typical serving of spicy tomato and coriander soup (based on a recipe serving 4), the approximate nutritional values per portion are:
- Calories: 180 kcal
- Protein: 7g
- Fat: 5g
- Carbohydrates: 26g
- Fiber: 7g
- Sugar: 9g
- Salt: 1.2g
These values may vary depending on the specific brands and quantities of ingredients used, as well as optional garnishes like cream. This soup is low in fat, high in fiber, and provides a good dose of plant-based protein from the lentils.
Easy Recipe for spicy tomato and coriander soup
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 2 cloves garlic, crushed
- 1 red chilli, chopped
- 1 tablespoon fresh ginger, grated
- 1 cinnamon stick
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 100g red lentils, rinsed
- ½ kilo tomatoes, coarsely chopped (or 2 x 400ml tinned tomatoes)
- 800ml vegetable stock
- Small bunch of fresh coriander leaves, chopped
- Fresh cream and basil, to garnish
Method
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1. Heat the vegetable oil in a large saucepan over medium heat. Add the onion, carrots, and celery, and cook for 5–7 minutes until softened.
2. Stir in the garlic, ginger, and chopped red chilli; cook for 2 minutes until fragrant.
3. Add the cinnamon stick, paprika, and cumin, stirring to coat the vegetables and release their flavours.
4. Stir in the red lentils, chopped tomatoes, and vegetable stock. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, until the lentils and vegetables are tender.
5. Remove the cinnamon stick. Use a stick blender to partially blend the soup for a creamy texture, leaving some chunks for body.
6. Stir in most of the chopped coriander, reserving some for garnish. Season to taste with salt and black pepper.
7. Ladle the soup into bowls, garnish with a swirl of fresh cream, basil leaves, and the reserved coriander. Serve hot with crusty bread.
Cooks tips
Certainly! For extra depth of flavour, roast the tomatoes before adding them to the soup, or use fire-roasted tinned tomatoes if fresh are out of season. Adjust the chilli to suit your preferred heat level, and remember to remove the cinnamon stick before blending to avoid bitterness. If you’d like a silkier texture, blend the soup completely, or leave it chunky for more bite. Fresh coriander should be added at the end to preserve its bright flavour, and a squeeze of lemon or lime just before serving will enhance the freshness. For a richer finish, swirl in a little coconut milk or cream, and serve with crusty bread to soak up every last drop.
Often served with:
Frequently asked questions for spicy tomato & coriander soup
Can I make this soup ahead of time?
Certainly, this soup keeps well in the fridge for up to 3 days and the flavours develop even more over time. Simply reheat gently before serving.
Can I freeze this soup?
Absolutely! Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Defrost in the fridge overnight and reheat on the hob.
Is this recipe suitable for vegans?
Yes, as long as you use a vegan-friendly cream for garnish or omit it entirely, the soup is naturally vegan.
How can I make the soup less spicy?
Simply reduce or omit the red chilli, or de-seed it before chopping for a milder flavour.
Can I use dried coriander instead of fresh?
Fresh coriander provides the best flavour and aroma, but if unavailable, you can use a small amount of dried coriander. Add it with the other spices for best results.
What can I serve with this soup?
This soup pairs beautifully with crusty bread, naan, or a simple green salad for a light meal.
Printable recipe in plain format
Conclusion
In conclusion, this Spicy Tomato and Coriander Soup is a delightful way to bring warmth, colour, and vibrant flavour to your table. Simple to prepare yet rich in taste, it’s perfect for cosy nights in or as a lively starter for any occasion. Whether you’re seeking a nourishing meal or something to impress your guests, this recipe offers a beautiful balance of spices, freshness, and comfort. Enjoy every spoonful and don’t forget to share the magic with friends and family—because great food is always better when shared.
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