• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • About
  • Contact
  • Subscribe

Kitchen Konfidence logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×

    Home / Recipes / Course / Soup

    1 Aug 14, 2012 Photo  |   Jump to Recipe

    Tomato and Farro Soup

    Tomato and Farro Soup

    This post may contain affiliate links.

    Slow simmered farro blended into a spiced tomato soup then topped with cool coconut milk, golden almonds and torn cilantro.  I still remember my first sip of this Tomato and Farro Soup.  Bold.  Aromatic.  And utterly addicting.  Each spoonful delivered a satisfying bite of contrasting flavor, texture and temperature.  It’s hard to believe that something this delicious could actually be healthy!  I know you don’t hear me talk about nutrition a lot here on Kitchen Konfidence, but I needed to keep it in mind when developing this recipe for Meals-On-Wheels Greater San Diego.  For more than 50 years, Meals-On-Wheels Greater San Diego has been devoted to providing healthy meals to San Diego seniors.  Low in sodium and fat, this seasonal soup is a tasty treat for seniors and juniors alike!  Continue reading for a link to the recipe plus more information on Meals-On-Wheels Greater San Diego.

    Tomatoes

    Tomatoes and Cilantro

    Tomato and Farro Soup

    Tomato and Farro Soup

    by Brandon Matzek
    No ratings yet
    Print Recipe Pin Recipe
    Servings 6 servings

    Ingredients
      

    • 1 1/2 cups farro, rinsed
    • Fine grain sea salt
    • 6 sprigs cilantro, stems and leaves separated
    • 4 tablespoons olive oil
    • 4 garlic cloves, sliced
    • 2 fat leeks, white and light green parts only, rinsed well, halved lengthwise and thinly sliced
    • 3 teaspoons curry powder
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili flakes
    • 3 1/4 pounds ripe tomatoes, cored and cut into wedges (or two 28 oz. cans of whole tomatoes with juices)
    • 1 cup light coconut milk
    • 1/2 cup slivered, blanched almonds, toasted
    • Additional cilantro leaves, chopped
    • Lemon wedges

    Instructions
     

    • Bring 4 1/2 half cups of water to a boil in a large pot. Add farro, 1 teaspoon sea salt and 6 cilantro stems, stirring to combine. Bring mixture back to a boil, reduce heat to low and simmer until farro is al dente (soft on the outside, some bite left on the inside, about 25 minutes). Drain farro and set aside.
    • Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes. Add garlic and continue to cook until leeks are soft, but not caramelized (about 5 minutes more). Add curry powder, coriander, cumin, and chili flakes, stirring to combine. Cook until spices are fragrant (about 1 minute). Stir frequently to keep the spices from burning on the bottom of the pot.
    • Add tomato wedges and 6 cups of water, then bring mixture to a boil. Reduce heat to low and simmer until tomatoes are fall-apart tender (about 30 minutes). Blend tomatoes into the soup until smooth using an immersion blender or in batches with a regular blender. Add half of the farro and blend until the grains are broken down and the texture is somewhat chunky. Stir in the remaining farro and season to taste with sea salt.
    • Ladle soup into bowls and top with coconut milk. Finish with a sprinkling of toasted almonds and chopped cilantro. Serve with lemon wedges.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

     

    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More recipes you may enjoy

    • Instant Pot Spiced Chickpea Stew with Coconut and Turmeric Recipe
    • Sweet Corn Frittata with Avocado and Herbs
    • Melon and Prosciutto Toast with Mint Pesto
    • Pan-Seared Zucchini with Harissa Hummus
    • Facebook
    • Twitter
    • WhatsApp
    • Email

    Categories: Photo Tags: pacific san diego

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      August 14, 2012 at 2:11 pm

      I never knew you worked with Meals on Wheels – that’s awesome! And so is the looks of this soup!

      Reply
    2. Tamara Coleman says

      October 8, 2013 at 9:06 pm

      Tomato soup is my FAV and especially this time of year!
      http://www.prettybitchescancooktoo.com

      Reply
    3. sippitysup says

      October 9, 2013 at 2:01 pm

      I’m gonna make this. I’m gonna make this. You just keep your eyes on twitter. Maybe tomorrow for lunch. GREG

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


    Popular Posts

    • Pork Ribs on the Grill
    • Sriracha Aioli Recipe
    • Zucchini Pizza Recipe
    • Jorge’s Green Chilaquiles Recipe

    GET THIS FREE 40-PAGE ECOOKBOOK! SIGN UP BELOW

    ebook cover 2021
    Subscribe Here

    Footer

    ↑ back to top

    Get Social!

    • Facebook
    • Instagram
    • Pinterest

    Quick Links

    • About
    • Contact
    • Privacy Policy
    • Copyright & Licensing
    • Download my E-Book!
    • See All Recipes

    Kitchen Konfidence is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    All Content & Images © 2022 Kitchen Konfidence

    Scroll Up