This recipe has all the comfort of a good old fashioned tomato soup with an easy "Indian" twist. (It's all in the spices!) It's so simple to make that you will never buy those canned versions again.
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Things You’ll Need
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3 big beef tomatoes
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1 carrot, peeled
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1/2 red bell pepper
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1 medium onion (divided)
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1/3 cup cilantro
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3 to 4 garlic cloves
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1-inch piece ginger
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1 whole dried red chili (optional)
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10 to 12 whole black peppercorns
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3 cups water
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1 tablespoon ghee (clarified butter)/butter
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1/4 teaspoon garam masala
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1/8 teaspoon sugar
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Salt to taste
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Optional: Splash of cream
Tip
Use mix of different tomatoes like Roma or cherry — it gives the soup a wonderful flavor.
Step 1
Chop the tomatoes, bell pepper, carrot and half of the onion into chunks. Add all the chopped vegetables along with the cilantro, garlic, ginger, peppercorns and red chile in a large microwave safe bowl. Microwave on high for around 10 minutes, until the veggies are cooked through.
Tip
Cooking time will vary for different microwaves; check the vegetables in between.
Step 2
Let the veggies cool down a bit. Blend the mix in the food processor. Be sure to puree well.
Step 3
Finely chop the remaining half onion.
Step 4
Heat the ghee or butter in a pan. Add the remaining chopped onion and cook on medium high-flame, saute till it softens. Stir in the garam masala and cook for 30 seconds.
Tip
Olive oil or canola oil can also be substituted for the ghee or butter.
Step 5
Add the pureed vegetable mix, water, salt and sugar to the onions. Bring the mix to a boil and then let it simmer for another 10 to 12 minutes.
Step 6
Serve hot with a splash of cream.
Tip
Add some toasted garlic bread to make a meal out of it.
