Roasted tomato and cumin soup

Serves 6
Preparation time
Cooking time


  • 1kg ripe tomatoes
  • 2 tablespoons olive oil
  • 1 brown onion
  • 2 cloves garlic
  • 1 large red chilli
  • 4 tablespoons olive oil
  • 1 tablespoon roasted and ground cumin seed
  • 500ml vegetable stock
  • Sea salt and freshly ground black pepper
  • 6 tablespoons sheep's milk yoghurt
  • 2 tablespoons chopped roasted almonds


  1. Preheat oven to 160 - 180˚C.
  2. Slice the tomatoes in half and place them in a large baking pan.
  3. Drizzle over the olive oil and roast for about 1 hour or until they are a little dried and caramelised.
  4. Peel the onions and garlic and roughly chop with the chilli.
  5. Heat a large saucepan over a medium heat; add the oil then the onion, garlic and chilli and fry until soft and translucent, about 10 minutes.
  6. Add the cumin and fry for another 5 minutes.
  7. Add the tomatoes and stock and simmer until all soft, about 10 minutes
  8. Puree in a food processor or blender until smooth. Season with salt and pepper.
  9. Serve cold with a drizzle of sheep's milk yoghurt and a sprinkling of roasted almonds. It is also delicious served hot.

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