Home Cook Together. Celebrate Life.

EthiopianAuthentic Cuisine

Tomato Timatim Soup

Serves 4 to 6 Soup vegan, Soups

Tomato Timatim Soup

Tomato Timatim Soup is a staple of urban Ethiopian kitchens, a dish that effortlessly bridges the gap between simplicity and satisfaction. It's a part of the everyday culinary rhythm, where its inviting aroma signals that it's time to gather, no matter the day of the week. This soup embodies the essence of home cooking, where flavors are kept straightforward yet ample, much like a family cook would lovingly prepare.

Each spoonful is a symphony of ripe tomatoes, sweet onions, and the warmth of fresh ginger, balanced by the vibrant kick of berbere. The soup is enriched with the subtle perfume of torn basil or besobela, making it both comforting and invigorating. It's a dish that invites you to savor its depth and warmth, a perfect reflection of its unpretentious roots.

Ingredients

  • 8ripe tomatoes — chopped
  • 1yellow onion — finely chopped
  • 3 clovesgarlic — minced
  • 1 tbspfresh ginger — minced
  • 1 tspberbere
  • 3 tbspoil
  • 4 cupswater or vegetable broth
  • 1 tspfine salt
  • 1 tbsptorn fresh basil or besobela

Method

  1. Start by preparing the aromatics and main ingredients. Dice 1 yellow onion finely and set aside. Mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. For the tomatoes, use 8 ripe ones, core them, and roughly chop them into chunks. This will help them break down easily in the soup.
  2. In a large pot, heat 3 tablespoons of oil over medium heat. Add the diced onion and sweat it gently, stirring occasionally, until it turns soft and a pale golden color. This should take about 5 to 7 minutes. Add the minced garlic and grated ginger, stirring for another minute until fragrant, making sure they do not brown.
  3. Sprinkle 1 teaspoon of berbere into the pot. Stir the spice into the onion mixture, allowing it to bloom in the oil for about a minute. This step is crucial to release the full flavor of the berbere, enhancing the depth of the soup.
  4. Add the chopped tomatoes to the pot, stirring them in with the aromatic mixture. Pour in 4 cups of water or vegetable broth, ensuring the tomatoes are submerged. Bring the mixture to a gentle simmer, allowing it to cook until the tomatoes are tender and the broth has developed a rich body, approximately 20 to 25 minutes. The tomatoes should be soft and starting to break apart.
  5. Once the soup has simmered and the flavors have melded, taste and adjust with 1 teaspoon of fine salt, or to your preference. Stir in 1 tablespoon of torn fresh basil or besobela for a fresh herbal note. Ladle the soup into warm bowls and serve hot, inviting everyone to enjoy the comforting aroma and flavors of this Ethiopian classic.
Cover of Authentic Ethiopian Cuisine
From the cookbook

Authentic Ethiopian Cuisine

This recipe is from Authentic Ethiopian Cuisine by Yassine Sbiti — the Ethiopian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Ethiopian cuisine