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Zesty Roasted Tomato Soup with Spiced Oil

  • Prep Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves 2-3
Zesty Roasted Tomato Soup with Spiced Oil


  • 10 to 12 Backyard Farms Tomatoes on the Vine
  • 6 to 8 garlic cloves
  • 2 tablespoon lemon juice
  • 1 cup loosely packed cilantro, chopped, extra for garnish
  • 2 green chilis, de-seeded and slit lengthwise
  • 1½ tablespoon brown sugar
  • 1 teaspoon salt
  • 1 cup chicken or vegetable stock
  • 2-inch piece of ginger, chopped
  • 3 tablespoon olive oil
  • 2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds


Cut tomatoes into halves.

Roast tomatoes and garlic cloves in 400°F for about 35 to 40 minutes or on stovetop until soft and tender.

Peel off the tomato skin. Add all ingredients up to salt in food processor. Make a puree.

Heat stock. Add the puree. Stir occasionally as the soup heats up and add chopped ginger.

Heat oil in a small frying pan. Add mustard and cumin seeds. Let the seeds pop for about one minute and remove from heat.

Spoon oil over soup and garnish with cilantro. Enjoy!