Chilled Spicy Tomato Soup


Ripe, juicy tomatoes are spiked with coriander, cumin, and dried chiles for a flavor that's reminiscent of harissa, the North African chili sauce. Swirls of yogurt add creaminess.


  • 3 pounds quartered plum tomatoes (about 15)

  • 2 tablespoons olive oil, plus more for drizzling

  • ¼ teaspoon sugar

  • Salt and pepper

  • 1 cup diced onion

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cumin

  • ¼ teaspoon caraway seeds

  • 2 mild to medium crumbled dried chiles (such as New Mexican) or ¼ teaspoon red-pepper flakes

  • 2 cups low-sodium chicken stock

  • 1 teaspoon plain yogurt, for garnish

  • Cherry tomoatoes, thinly sliced (if desired)


  1. Preheat oven to 450 degrees. Arrange plum tomatoes on a rimmed baking sheet. Drizzle witholive oil, sprinkle with 1/4 teaspoon sugar, and season with salt and pepper. Roast tomatoes until edges begin to wrinkle and juices release, about 35 minutes.

  2. Transfer tomatoes and juices to a bowl. Heat olive oil in a medium saucepan over medium heat. Add diced onion, ground coriander, ground cumin, and caraway seeds, and cook, stirring occasionally, until onions are tender, about 4 minutes. Add chiles or red-pepper flakes to saucepan. Add tomatoes and juices, and toss to coat. Add chicken stock, and bring to a boil. Reduce heat, and simmer,about 10 minutes.

  3. Filling a blender halfway and covering with a kitchen towel, puree soup in batches. Strain through a coarse sieve into a large bowl; discard solids. Season with salt and pepper. Chill soup for at least 3 hours or up to overnight. Garnish each serving with 1 teaspoon plain yogurt. Top with thinly slicedcherry tomatoes if desired.

Related Articles