Tomato Soup (Indian Restaurant Style)

Tomato soup and grilled cheese is the best comfort food. The best tomato soup I have had was in the restaurants in India. Sweet and tangy soup topped with toasted croutons. Recently I came upon the recipe for the best tomato soup on Ranveer Brar's You Tube channel. I followed his recipe and made the best soup.

Ingredients:

2 Tablespoons oil

6-8 tomatoes, roughly chopped

1/2 teaspoon red chili powder

1 pinch turmeric

1 clove garlic

1/2 black cardamom, seeded

8-10 black peppercorn

2 inch ginger

2 Tablespoons butter

1 big onion, chopped ( 1 cup)

1 Tablespoon oil

1/3 cup cilantro stem, roughly chopped

2 Tablespoons sugar

salt to taste

                                               

For Croutons:

6 slices of white bread

1 Tablespoon butter

1/2 teaspoon oil

                                                                    

Method:

1. Heat 2 tablespoons oil in a pressure pan. Place roughly chopped tomatoes in the cooker. Add 1 clove garlic, ginger, peppercorn, black cardamom seeds, 1/2 teaspoon chili powder, a pinch of turmeric and 2 teaspoons salt. Fill with just enough water. Cover and pressure cook for 2 whistles. Remove from stove and allow to cool.

                                                      

2. Place a large saucepan on the stove. Heat 2 tablespoons butter and 1 tablespoon oil on medium heat.  Cook chopped onion gently until translucent.

                                                                      

3. Add cooked tomatoes to the saucepan and cook for 5 minutes. Add cilantro stem. Cook for another couple minutes. 

                                                 

4. Blend the soup with an emulsifier. Filter the soup to remove any pulp.

       

                                                        

                                          

     

                                                                      

5. Bring the soup back to the saucepan, and simmer for 15 minutes. Add 2 tablespoons sugar. Check for salt and add as needed. Garnish with cream and croutons just before serving.

                                           

Making croutons:

1, Cut the edges of the bread slices, and cut into cubes.

                                                                   

2. Heat 1 tablespoon butter and 1/2 teaspoon oil in a skillet. Shallow fry the bread cubes, few at a time, on low flame, until golden brown. Remove from pan and garnish with chopped cilantro. Place a few croutons on top of the soup just before serving.

                                              

                                            

Notes:

It is important to simmer the soup for 15 minutes after emulsifying. 

You can make the croutons while the soup is simmering.