Skip to main content

Roasted Tomato Soup

Tomato Soup is everyone's favorite when it comes to sipping soup on a cold winter night. The tartness and the freshness of the amazing tomatoes is all we need to make this soup. I roasted\pan fried the tomatoes for the charred edges. This adds flavour to the soup. along with the roasted garlic, adds the required aroma and flavour to the soup. Try this soup and share with your friends and family, and let me know how it turned up.



Ingredients

  • 8 Tomatoes
  • 2tsp oil
  • 10 Garlic Pods
  • 2 Onions
  • Coriander stems ( a small bunch)
  • 1" Ginger
  • 3 Cardamom (seeds)
  • 5 cloves
  • 1 tbsp. Black Peppercorn
  • 3 Bay leaf
  • 1 Tbsp. Butter
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 tsp Sugar
  • 1/2 tsp Black Pepper Powder






Method

  1. Select the red plum tomatoes that are more towards the sour side
  2. Cut them in half and add to a pan, season with salt, oil and add garlic pods to it.
  3. Mix it well and let it rest, 
  4. Finely chop the onions evenly, and cut the coriander stems, and chop the ginger evenly.
  5. You can either roast the tomatoes at 180 C for 15 minutes, or pan fry until they develop some charred edges. I am pan frying these, so that I can control the heat and also so that the tomatoes don't burn.
  6. Peel the garlic, it should come off easily, while being soft and sweet inside.
  7. In a saucepan, add butter on low heat, when it melts add the whole spices, on slow flame.
  8. Add the ginger, garlic and the coriander stems, sauté for some time and add the onions.
  9. Fry the onions until they turn translucent, then add the roasted tomatoes. Stir for few minutes.
  10. To it add 4 cups of water, for added flavour you can also add chicken stock or vegetable stock. 
  11. Add red chili powder and turmeric powder. Cover and cook until the tomatoes turn mushy. 
  12. Let it cool down, and strain the mixture.
  13. Once strained, add to a saucepan, flame on low heat, and add sugar, salt and black pepper powder.
  14. Skim the visible scum on top.
  15. Once the soup consistency is reached, pour in a cup, serve with amazing croutons.   


Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Chana Kabab

  Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder       for the filling 1-2 finely chopped onions 4 green chilies (...
Post a Comment
Read more

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...
Post a Comment
Read more