🍽️ FittestMe.aiFoodsNutrients

Shorbat Banadoura Recipe

Syrian · Soup · 40 min total

Shorbat Banadoura is a classic Syrian tomato soup, velvety and aromatic with a hint of warmth from cumin and a touch of sweetness from tomato paste. This easy recipe brings comfort in a bowl, perfect as a starter or light meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons tomato paste
• 4 large ripe tomatoes, grated (or 1 can (14 oz) crushed tomatoes)
• 4 cups chicken or vegetable broth
• 1 teaspoon salt, or to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley or cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic, cumin, coriander, black pepper, and cayenne (if using). Stir for 1 minute until fragrant.
3. Stir in tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
4. Add grated tomatoes (or crushed tomatoes) and broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
5. Remove from heat and let cool slightly. Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to pot.)
6. Stir in salt and lemon juice. Adjust seasoning to taste. Reheat gently if needed.
7. Ladle into bowls and garnish with fresh parsley or cilantro. Serve hot.

Tips

• For a richer flavor, add a tablespoon of butter at the end.
• Serve with crusty bread or croutons.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

More about Shorbat Banadoura →

AI estimate may be inaccurate · Terms