Tomato Cilantro Soup Recipe

One of our family goals this year is to try one new food a week.  This week I chose a tomato cilantro soup.

I knew everyone liked tomato soup, but we normally use the boxed version from Pacific Natural Foods for quick weekday lunches.  I wanted to try making my own without milk or sugar so this recipe was perfect.  Plus, it used cilantro, my favorite herb.  The soup turned out great, although it made a lot less than I anticipated.  Next time I’ll double the recipe.

If you’d like give it a try, here it is.


  • 1 1/2 pounds tomatoes
  • 2 tablespoons of expeller pressed coconut oil
  • 1 bay leaf
  • 4 scallions, chopped
  • 1 teaspoon sea salt
  • 1 garlic clove, minced
  • 1 teaspoon crushed black peppercorns
  • 2 tablespoons chopped fresh cilantro
  • 3 cups water
  • 1 tablespoon cornstarch
  • 2 tablespoons light cream to serve (optional)

The first step is to peel the tomatoes.  I did this by plunging them into very hot water first.  It was my first time peeling tomatoes this way and it was a little more difficult than I expected, but by the last tomato I had the hang of it and got most of the peel off pretty quickly.  Once they’re all peeled, roughly chop them and set them aside.

In a large saucepan, heat the oil.  Add the tomatoes, bay leaf and scallions and cook for about 5 minutes stirring regularly until the tomatoes are soft, but not browned.

Add the salt, crushed garlic, peppercorns and cilantro to the tomato mixture and stir in the water.  Bring the soup to a boil.  Lower the heat and simmer for about 2o minutes.  While the soup is simmering, dissolve the cornstarch in a little cold water and set aside.

Remove the soup from the heat, place a strainer over a large bowl and press the soup through the strainer.  I let the kids help with this part.  Make sure to get all the juice out then discard the strained vegetables.

Return the remaining soup to the pan and add the cornstarch mixture.  Stir over low heat for a few minutes to thicken.  Serve.

This makes 4 one cup servings so it’s great for a side.  I made toasted cheese triangles to dip once I realized how small the servings were and everyone left the table happy and full.  If you want to simply the serve the soup with a nice side salad I would double the recipe for a family of 4.

I’ll definitely make this again.  Other than peeling the tomatoes, it was a really quick and easy recipe and I felt good about serving it to my family.

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  1. [...] knew everyone liked Tomato soup, but we normally use the boxed version from Pacific Natural Foods for quick weekday lunches. I [...]

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