Recipe courtesy of Bal Arneson
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 325 degrees F.

Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

Categories:

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Summer in a Cup

Recipe courtesy of Trisha Yearwood

Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato Sauce

Recipe courtesy of Alton Brown

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Tomato Sandwich with Basil Mayonnaise

Recipe courtesy of Ina Garten

Tomato Bruschetta Valerie Style

Recipe courtesy of Valerie Bertinelli

Fire Roasted Tomato Blender Salsa

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.