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Tomato, Semolina, and Cilantro Soup

Tomato, Semolina, and Cilantro Soup
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WebMD Recipe from

  • 1 medium
    onion, finely chopped
  • celery stick, finely chopped
  • 2 teaspoon
    ground coriander
  • 2 teaspoon
    ground cumin
  • 1 1/2 teaspoon
    sweet paprika
  • 2 teaspoon
    fresh thyme, finely chopped
  • 1/2 cup
    fresh cilantro, roughly chopped
  • 2 tablespoon
    tomato paste
  • 1 pound
    fresh tomatoes, peeled, seeded and finely chopped
  • 6 cups
    water, plus more for thinning if necessary
  • 1 1/2 tablespoon
  • 1 cup
  • 1 cup
    cooked pasta
  • 1 juice of
    greek yogurt, for garnish
    kosher salt and freshly ground pepper
    olive oil
  1. Put a medium soup pot over medium heat.  Add just enough olive oil to coat the bottom and then add the onion and celery along with a good pinch of salt.  Sauté for 5 minutes, stirring frequently, then add the coriander, cumin, paprika, thyme, and half the cilantro.  Sauté until the onion is golden and soft and the mixture is very fragrant, about another 5 minutes.  Add the tomato paste, another pinch of salt and a few grinds of pepper, and the tomatoes; cook for another minute.  Pour in the water and sprinkle in the sugar and bring to a boil.  Simmer for 20 minutes.
  2. Next, add the semolina to the simmering soup in a slow steady stream as you whisk vigorously.  Keep on cooking for 10 minutes whisking occasionally to avoid lumps.  Add the pasta and squeeze in the lemon juice.  Season to taste with salt and pepper.
  3. Before serving, add more water if the soup is too thick for your liking.  Ladle into bowls and spoon yogurt on top.  Garnish with the remaining cilantro.


Nutritional Information

Makes: 6 servings
  • Calories225
  • Carbohydrates43.7g
    • Dietary fiber3.1g
  • Cholesterol16mg
  • Fat1.3g
    • Saturated fat0g
  • Sodium52mg
  • Protein10.4g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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