Indian Tomato Soup
Indian Tomato Soup is a simple appetizer made with vine-ripened tomatoes gently simmered with onions and garlic. Bold spices such as earthy cumin, chili powder, and golden turmeric form a deep aromatic base for this soup. A splash of milk adds a creamy smoothness. This warm and comforting soup comes together in less than 15 minutes, making it ideal for weeknights as a cozy appetizer or a light meal served with bread or croutons!
Equipment
- Pot
- Immersion blender
Ingredients
- 1 tbsp olive oil extra virgin
- 2 clove garlic
- 1 small onion chopped
- 5 tomato chopped
- ¼ tsp cumin
- ¼ tsp chili powder
- ¼ tsp ground pepper
- a pinch turmeric powder
- ¾ tsp salt
- ½ cup milk
Instructions
- Prepare the ingredients.
- Heat olive oil in a Dutch oven or pot, and sauté the garlic and onion for 1-2 minutes or until tender.
- Add the chopped tomatoes and cook for 9-10 minutes or until mushy. Season it with salt and spices.
- Pour the milk in and turn off the heat. Pulse the mixture with an immersion blender until smooth. Serve hot with croutons and crusty bread on the side.
Notes
1. If using a countertop blender, cool the mixture before pulsing it until smooth.
2. If the soup is runny, thicken it with a slurry of one tablespoon of flour or arrowroot powder mixed with one tablespoon of water.
3. Lightly caramelizing the onions adds sweetness and a savory touch to the soup.
4. Optionally, you could roast the tomatoes with a dash of olive oil for 5 minutes in the oven at 375 degrees F before adding them to the soup.
5. To make cashew cream at home, soak a few cashew nuts in hot water for 15 minutes and grind them to a smooth paste with some water. Swap out the milk for the cashew cream.
Nutrition
Calories: 156kcalCarbohydrates: 18gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 906mgPotassium: 847mgFiber: 4gSugar: 11gVitamin A: 2689IUVitamin C: 46mgCalcium: 86mgIron: 1mg
