Spiced Fresh Tomato Soup with Sweet and Herby Pitas

Name: Spiced Fresh Tomato Soup with Sweet and Herby Pitas
Prep time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 1 large onion; 1 large red pepper (both chopped); 1/2 tsp. salt; 2 cloves garlic; 1 jalapeño; 1 1-inch piece ginger; 2 tsp. ground coriander; 1 tsp. ground cumin; 2 1/2 lb. tomatoes (roughly chopped); 2 1/2 c. water; 2 pocketless pitas; 1 tbsp. brown sugar; 2 tbsp. butter or olive oil; 2 tbsp. finely shredded unsweetened coconut; 2 tbsp. cilantro

By The Good Housekeeping Test KitchenPublished: Oct 9, 2018

Danielle Occhiogrosso Daly

Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

25 mins

Cal/Serv:

325

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Make the most out of this sweet and savory coconut topping by pairing it with ice cream, yogurt, or oatmeal.

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Ingredients

For Soup

2 Tbsp.
olive oil
1
large onion
1
large red pepper (both chopped)
1/2 tsp.
salt
2
cloves garlic
1
jalapeño
1
1-inch piece ginger
2 tsp.
ground coriander
1 tsp.
ground cumin
2 1/2 lb.
tomatoes (roughly chopped)
2 1/2 cups
water
2
pocketless pitas

For Topping

1 Tbsp.
brown sugar
2 Tbsp.
butter or olive oil
2 Tbsp.
finely shredded unsweetened coconut
2 Tbsp.
cilantro

Directions

1. Step 1Make soup: Heat large Dutch oven on medium-low. Add olive oil, then onion, red pepper, and salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
2. Step 2Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute. Stir in ground coriander and ground cumin and cook 1 minute.
3. Step 3Add tomatoes and water; increase heat and simmer, partially covered, 10 minutes. While tomatoes are cooking, toast 2 pocketless pitas.
4. Step 4Using immersion blender (or standard blender, in batches), puree soup until smooth.
5. Step 5Make topping: Combine brown sugar in bowl with butter, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.