This easy tomato and coriander soup makes a delicious light and healthy lunch. It's mildly spiced and will certainly warm you up on a cold day!
Why is it that I keep making soup? I couldn't tell you. What I can tell you is that this tomato and coriander soup is really delicious, even on a warm day. It's the kind of light warming soup that I can happily eat all year round.
This tomato and coriander soup is also a great way of using up some of those giant bunches of fresh herbs that are so much better value than the small packs. Some people might object to eating coriander in every meal for 4 days straight but luckily none of those people live with me.
Curry powder is key to this tomato and coriander soup
This soup is adapted from my basic tomato soup recipe that I make quite regularly. Normally when I'm cooking I like to use individual spices rather than curry powder so I can get the exact flavours I want.
However, this time I didn't want it to be a strongly spiced tomato soup. The curry powder just gives it a mild curry flavour that goes really well with the coriander. Of course, there's nothing to stop you adding more.
What ingredients do you need for this tomato and coriander soup?
To make this creamy tomato and coriander soup you'll need:
- Onion - Feel free to use red or brown onions
- Garlic - I like to use fresh garlic but you can use a puree or paste to make life easier.
- Curry powder - You can use any brand of curry powder, just to add a little warmth and mild spiciness
- Tinned chopped tomatoes
- Fresh coriander (cilantro)
- Bicarbonate of soda (baking soda)
- Milk - I usually use semi-skimmed milk but you can use whole milk or a plant based milk alternative.
How do you make tomato and coriander soup?
This soup is very easy to make. First cook the diced onion gently until softened. Add the garlic.
Then stir in the curry powder, followed by the tinned tomatoes. Bring to the boil and then lower to a simmer for about 10 minutes.
Stir in the coriander and blend with a stick blender. Alternatively transfer it to blender jug to blend. You may need to do that in batches.
Dissolve the bicarbonate of soda in a tablespoon of the milk and then pour into the soup followed by the rest of the milk. Simmer the soup gently for another 5 minutes. Keep stirring occasionally to get rid of any bubbles that appear.
Can you adapt this tomato and coriander soup?
Most recipes are there to be adapted and you can easily adapt this soup by using different herbs instead of the coriander. You could also miss out or substitute the curry powder altogether. This soup has milk in but to make vegan version, you could just add some extra stock or a plant based milk. You could even just stick with the plain tomato soup that this was adapted from.
What can you serve with this creamy tomato and coriander soup?
I love to have fresh bread with this homemade soup. It's lovely with this garlic bread or these simple white bread rolls.
What can you do with the leftovers?
If you have any soup leftover then it will keep in the fridge for about 3 days. Just reheat it in a saucepan or the microwave until piping hot.
You can also freeze it for up to three months. However, because it has milk in, it can separate and have a grainy texture after being frozen. I prefer to just eat any leftovers the next day!
More amazing soup recipes
If you like soup then do check out my collection of easy homemade soup recipes. Or have a look at the recipes below:
Please also check out my Cook Once Eat Twice recipe collection. There are lots of other easy recipes you might like.
Tomato and Coriander Soup
- 1 onion diced
- 2 cloves of garlic crushed
- ½ teaspoon curry powder
- 400 g tin of chopped tomatoes
- 15 g fresh coriander (cilantro), chopped
- ¼ teaspoon bicarbonate of soda
- 300 ml milk
- Cook the onion in a little oil for about 5 minutes. When soft add the garlic. Cook for another minutes, stirring, then add the curry powder and the tin of tomatoes. Add a little water if the tomatoes are too thick. Simmer for 10 minutes.
- Add the coriander and using a stick blender, blend the soup.
- Mix a tablespoon of milk with the bicarbonate of soda. Pour it onto the soup, followed by the rest of the milk.
- Simmer for 5 minutes, keep stirring. There will be quite a few bubbles but they will have disappeared after 5 minutes.
- Serve with your choice of bread.
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Sally Sellwood (@Recipejunkie27)
Lovely soup - I make it whatever the weather too!
Oh that looks delish!
My Little Italian Kitchen
Whether is summer or winter I keep making soups too! There are many veg coming into season now.. with the best of them still to come! So I could not think of a better time to make delicious soups. I love this tomato soup and wow, the chilly powder and the coriander gives it that exotic and exciting taste which will make you crave for more.
I'm glad you like it - and that I'm not the only one making soup!
I love a bowl of warm soup and the weather here is so versatile lately!
yes, it's definitely good for slightly colder days.
Mmmm lovely! I'm a big fan of coriander myself. I bought 8 bags of it in January reduced to 1 pence a bag. I bunged in all in an ice cream container and popped it in the freezer. When I want coriander now I grab a handful and return the box to the freezer. Lovely stuff! Thank you for linking up with the #nowastefoodchallenge! 🙂
Thanks for the tip. I somehow never think to freeze herbs.