Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spiced Tomato Soup 4.7 (10) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Prep Time: 20 mins Total Time: 25 mins Servings: 4 This is no simple soup, it's a richly-flavored dish that features lots of spice and aromatics. Use our Whole Roasted Tomatoes as a base. Ingredients 1 tablespoon extra-virgin olive oil 1 small onion, chopped 2 garlic cloves, smashed and peeled Coarse salt and ground pepper 1 teaspoon ground cumin ½ teaspoon ground coriander 4 cups Whole Roasted Tomatoes ½ teaspoon sugar 1 tablespoon unsalted butter Fresh cilantro leaves, for serving Red-pepper flakes, for serving Directions In a medium saucepan, heat oil over medium. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 12 minutes. Add cumin and coriander; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, sugar, and 1 cup water and cook until warmed through, about 5 minutes. In batches, puree soup in a blender until smooth (use caution when blending hot liquids). Strain through a fine-mesh sieve. Stir in butter and season with salt and pepper. Serve soup with cilantro and red-pepper flakes. Originally appeared: Everyday Food, April 2010 Rate It Print