Moroccan · Soups
Roasted Tomato & Cumin Soup
Marrakech's peak-summer tomatoes, roasted until their edges caramelise, form the base of this deeply flavoured soup, blended smooth with garlic and a generous hit of cumin for real warmth.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1 kg ripe tomatoes, halved
- 1 onion, quartered
- 4 garlic cloves, unpeeled
- 1.5 tsp cumin
- 500 ml vegetable stock
- 4 tbsp olive oil, salt and pepper
- A few basil or coriander leaves, to serve
Method
- 1
Roast the vegetables
Toss the tomatoes, onion and garlic with the olive oil, salt and pepper, and roast at 200°C for 30–35 minutes until soft and slightly caramelised at the edges.
- 2
Peel the garlic
Squeeze the roasted garlic cloves out of their skins.
- 3
Blend
Blend the roasted tomatoes, onion and garlic with the cumin and stock until smooth.
- 4
Strain
Pass through a sieve if you prefer a silkier, seedless texture.
- 5
Warm and adjust
Return to a pan, warm through, and adjust the seasoning.
- 6
Serve
Ladle into bowls, scattered with fresh basil or coriander leaves.
Chef's tips
- Roasting the tomatoes first, rather than simply simmering them, deepens the sweetness and adds a subtle caramelised note.
- Toast the cumin briefly in a dry pan before adding it, if you want an even deeper, nuttier flavour.
- This soup freezes well, making it worth making in a larger batch at the height of tomato season.
Frequently asked questions
Do I need to peel the tomatoes?
Not necessarily — blending and then straining the soup removes the skins and seeds for a smooth result without the extra step of peeling raw tomatoes.
Can this soup be served cold?
Yes, chilled it makes a Moroccan-inflected take on gazpacho, especially refreshing in summer.