Dinner Tonight: Chile-Tomato Soup With Cumin And Ci

Name: Dinner Tonight: Chile-Tomato Soup With Cumin And Cinnamon Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 1 onion, chopped; 4 cloves garlic, chopped; 1-inch piece ginger, peeled and minced; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 28-ounce can tomatoes; 2 cups vegetable or chicken stock, or water; 2 tablespoons honey; 2 tablespoons lemon juice, or to taste; 2 tablespoons sweet Thai chile sauce; Salt to taste; 2 cups cherry tomatoes; Thick yogurt for garnish (optional)

Servings: persons

4 tablespoons olive oil, divided
1 onion, chopped
4 cloves garlic, chopped
1-inch piece ginger, peeled and minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 28-ounce can tomatoes
2 cups vegetable or chicken stock, or water
2 tablespoons honey
2 tablespoons lemon juice, or to taste
2 tablespoons sweet Thai chile sauce
Salt to taste
2 cups cherry tomatoes
Thick yogurt for garnish (optional)

1
In a heavy soup pot, heat half the olive oil over medium heat until shimmering. Add onion and ginger and cook until soft, 4-5 minutes. Add half of the garlic and cook an additional minute, then add cumin and cinnamon and cook, stirring often, until spices are fragrant, about 1 minute.
2
Add tomatoes and stock and bring to a boil. Simmer until tomatoes are very soft, 15-20 minutes, then transfer soup to a blender. Puree until smooth, then return to pot and stir in honey, lemon juice, chile sauce, and salt to taste. Adjust for sweetness, acidity and spiciness as needed.
3
In the meantime, heat remaining oil in a skillet over medium heat until shimmering, then add tomatoes and cook until soft and skins have begun to split. Add remaining garlic and cook for an additional few minutes. Serve soup with cherry tomato garnish and yogurt, if using.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 1 onion, chopped, 4 cloves garlic, chopped, 1-inch piece ginger, peeled and minced, and more.

Yes, Dinner Tonight: Chile-Tomato Soup With Cumin And Cinnamon Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Chile-Tomato Soup With Cumin And Cinnamon Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions