A deliciously spiced tomato soup meets you with its sweet flavour, followed by umami compounds, and leaves a gorgeous spicy aftertaste in your mouth thanks to the chilli, garlic and ginger.
I'm a tomato soup lover and there are so many ways to enhance the taste of this soup to make it extraordinary. I'm a huge fan of adding ginger to the soup as I've already tried with this amazing carrot and ginger soup. But to really make a spiced tomato soup taste amazing, you need to first bake all the ingredients. This will make the soup taste so much sweeter, with a deeper favour profile.
You'll love this spiced tomato soup because it's silky and smooth, it's sweet and delicious, followed by umami compounds, then you'll feel the heat thanks to the chilli, with a warm, gingery after taste. It's very easy to make this soup also which makes it ideal for mid-week lunches.
Spiced tomato soup
Let's talk about the ingredients for the spiced tomato soup. The star ingredients are: tomatoes, of course, ginger, garlic and chilli.
I use nice large and ripe tomatoes. You'll want them juicy because that's going to make your soup sweet with that gorgeous umami profile that tomatoes have.
Use an inch of ginger only or else your soup might become a little too spicy to handle. But of course, feel free to adjust this according to your liking.
Use a whole garlic head for this recipe. Once baked, the garlic becomes a sweet, spreadable paste. We're going to use that paste for the soup and the result is extraordinary. I already wrote about baked garlic and its amazing benefits and taste.
You'll want a large onion chopped and red chilli. If you don't have chillies, use 1/2 tsp of chilli flakes. I prefer using a fresh chilli because once baked and roasted with the rest of the ingredients, the chilli becomes less potent and sharp. It becomes much nicer for the soup.
Finally, you will need 6 cups (1.5 litres) of veggie broth. I make the broth by mixing 2 veggie stock cubes with 6 cups of boiling water. I mix and that's ready!
How to make the spiced tomato soup
This vegan spiced tomato soup is super easy to make. You'll need to half your tomatoes and place them on the tray. Add the head of the garlic (as it is, no need to peel or anything) and the ginger. Drizzle with olive oil and bake in the centre of the preheated oven for 20 minutes.
After 20 minutes add the onion and the chilli pepper. Bake for another 20 minutes.
When everything is roasted and lovely, take the tray out of the oven and remove the ginger, chilli and garlic from the tray.
Add the tomatoes and onions to a large saucepan. Make sure to add any juice from the tray as that's going to taste really sweet and delicious in your soup.
Peel the ginger and cut it into small cubes. Add it to the saucepan.
Press on the garlic until all the garlic paste comes out. Feel free to use a butter knife to help all the paste out. Add the garlic paste to the saucepan as well.
Finally, remove the stem from the chilli pepper and add it to the tomato soup pan. Add the broth and season with some salt and pepper to taste.
Simmer for 10 minutes at low heat. Now grab the handle held blender and blend that spiced tomato soup into a delicious, silky liquid. Taste it and make sure to adjust the seasoning if needed.
Serve this beauty with some homemade croutons or crusty bread or save it for later as refrigerated, it lasts for up to 3 days.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.