Soup with Spiced Oil | With A Spin

 

I love the classic tomato basil soup, but I love this zesty roasted tomato soup with spiced oil even more. This soup is a perfect marriage of tastes between the East and the West. Roasted tomato and garlic paired with ginger, cilantro, green chili, and a spiced oil that is a total comfort food. A perfectly balanced spicy, sweet and tart soup masterpiece. Would you like to give it a try and savor the warmth?

 

I had a hate hate relationship with tomato for the longest time. My mom being a mom would force me to finish my tomato salad at the end of lunch or dinner as I wouldn’t have touched a slice until she forced. Tomato soup was something I would never ever even touch let alone consume. Even though the relationship status changed few years ago, I don’t particularly recall when that transformation took place.

 

Tomato | With A Spin

 

Most likely, I fell in love with tomato soup when my husband begged me to try a spoon of his tomato basil soup few years ago. There was no turning back after that. Jeez, what have I been missing? Now, tomatoes are staple in my refrigerator and tomato soups are adored, as it rightfully deserves.

 

Roasted Tomato Soup with Spiced Oil | With A Spin

 

Served hot, this tomato soup provides much comfort and warmth during cold weather but tastes delicious cold as well during the summer months. Pair with some bread or grilled cheese sandwich for lunch or garnish with cilantro and serve at dinner or at parties as a starter.

 

Tomato Soup with Spiced Oil | With A Spin

 

I alternate between homemade chicken or vegetable stock to enrich the soup but have used water as well, which was just fine. If you have panch foron available, try a variation of the soup with panch foron instead of just mustard and cumin seeds spiced oil. You can easily double, triple or quadruple the quantity and freeze the soup.

 

This soup was featured on Best Friends For Frosting earlier in the week.  Head over to BFFFF to check out the recipe in English.

 

 

 

 

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28 thoughts on “Zesty Roasted Tomato Soup with Spiced Oil

  1. oh what lovely photos! Love the styling and the colors and the props :-) Am with you on not liking tomato soup as a kid–even though it was one of my mom’s favorite dishes. But now love it! Want to try your version.

    Reply
  2. Your soup looks lovely, and since it is so cold here right now, we are eating a lot of soup. I am intrigued by the blend of eastern and western flavourings, since I enjoy cooking different cuisines so much. My family would love this too, I’m sure.

    Reply
    • Glad to know you love this soup Beverlee. The subtle aroma from the spices make this soup a winner at every family table. Hoe you get to give it a try sometimes. Thank you for stopping by. Hope to see you around soon again.

      Reply
  3. This soup looks wonderful Lail! I’ve just lately gotten into making soups, and now there isn’t any looking back! I love fusion recipes, so this looks like something I would really enjoy :)
    And thank you for stopping by my blog! I love meeting new bloggers, so I hope we’ll stay in touch :)
    I’m signing up for email updates now; your photography and amazing recipes have me wanting more!

    Reply
    • Henna, thank you for stopping by and leaving your heart warming comment. I love meeting new bloggers and getting inspired by them as well, so let’s stay in touch.

      As for the soup, if you like fusion, you will definitely love this soup. Thank you, again.

      Reply
  4. I have eaten and enjoyed various tomato soups, but I’ve never ate them with so many spices. I wonder what does it taste like :) Anyway, it looks really appealing, not only during the hot summer months, but also now, during winter.

    Reply
    • Thank you for stopping by Irene. Actually, it’s only four spices – garlic, ginger and mustard and cumin for the spiced oil. All the flavors are subtle and not overwhelming at all. We love this soup through out the year. Have a fabulous week.

      Reply