Tomato and Cilantro Soup Recipe

Name: Tomato and Cilantro Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons ( 3/4 stick) unsalted butter; 3 medium-size onions, chopped; 2 large cloves garlic, minced; 10 medium-size fresh, ripe plum tomatoes, peeled and coarsely chopped; 1/3 cup chopped fresh cilantro, plus additional for garnish; 1 tablespoon all-purpose flour; 4 cups chicken stock or broth, or water; Salt, to taste; 2 large egg yolks; 1/4 cup fresh lemon juice; Chopped fresh parsley for garnish; Freshly ground black pepper, to taste

Servings: persons

6 tablespoons ( 3/4 stick) unsalted butter
3 medium-size onions, chopped
2 large cloves garlic, minced
10 medium-size fresh, ripe plum tomatoes, peeled and coarsely chopped
1/3 cup chopped fresh cilantro, plus additional for garnish
1 tablespoon all-purpose flour
4 cups chicken stock or broth, or water
Salt, to taste
2 large egg yolks
1/4 cup fresh lemon juice
Chopped fresh parsley for garnish
Freshly ground black pepper, to taste

1
Melt the butter in a soup pot over medium heat.
2
Add the onions and garlic and saute, stirring occasionally until well softened and light colored, about 10 minutes.
3
Stir in the tomatoes and cilantro and saute, stirring frequently, for another 15 minutes.
4
Sprinkle in the flour and cook for another minute, stirring.
5
Gradually stir in the hot stock and let it boil for about 1 minute.
6
Reduce the heat to low, add salt, and simmer, uncovered, for 20 minutes, stirring once or twice.
7
Working in batches, puree the soup in a food processor until smooth.
8
Return the soup to the pot and let it simmer, covered, for about 5 minutes.
9
Remove from the heat.
10
In a bowl, whisk the egg yolks and lemon juice together until well blended.
11
Gradually whisk in about 1 cup of soup until completely smooth.
12
Stir the egg yolk mixture back into the soup.
13
Return the soup to the heat and simmer gently, uncovered, until the soup thickens, 3 minutes.
14
Garnish with fresh parsley and cilantro and serve with plenty of freshly ground black pepper.

790

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 tablespoons ( 3/4 stick) unsalted butter, 3 medium-size onions, chopped, 2 large cloves garlic, minced, 10 medium-size fresh, ripe plum tomatoes, peeled and coarsely chopped, and more.

Yes, Tomato and Cilantro Soup 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!

Tomato and Cilantro Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions