Spiced Fresh Tomato Soup with Sweet and Herby Pitas

Make the most out of this sweet and savory coconut topping by pairing it with ice cream, yogurt, or oatmeal.

Make the most out of this sweet and savory coconut topping by pairing it with ice cream, yogurt, or oatmeal.

Serve 4
Cook in 25 minutes

Ingredients
For Soup
2 tbsp. olive oil
1 large onion
1 large red pepper (both chopped)
1/2 tsp. salt
2 cloves garlic
1 jalapeño
1 1-inch piece ginger
2 tsp. ground coriander
1 tsp. ground cumin
2 1/2 lb.  tomatoes (roughly chopped)
2 1/2 c. water
2 pocketless pitas

For Topping
1 tbsp. brown sugar
2 tbsp. butter
2 tbsp. finely shredded unsweetened coconut
2 tbsp. cilantro

Directions

  • Make soup: Heat large Dutch oven on medium-low. Add olive oil, then onion, red pepper, and salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.  
  • Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute. Stir in ground coriander and ground cumin and cook 1 minute.
  • Add tomatoes and water; increase heat and simmer, partially covered, 10 minutes. While tomatoes are cooking, toast 2 pocketless pitas. 
  • Using immersion blender (or standard blender, in batches), puree soup until smooth.
  • Make topping: Combine brown sugar in bowl with butter, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.