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Prep time
5 hours
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Cook time
15 hours
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Serves
5
Author Notes
This recipe is my Indian take on classic retro Tomato soup. I love the sweetness of ripe Roma tomatoes slowly simmered in golden brown onion, cumin, and chili flakes. Topped it off with the classic Indian Indian ingredient “ Dried Fenugreek” and blend until creamy and luscious. This bowl of goodness is a must-have on our bi-weekly menu during the cold winter nights of Utah. I sneak it in the menu during summer days as well. You can never go wrong with Tomato soup and grilled cheese sandwich for dinner in any season. —FeastwithSafiya
Ingredients
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8 to 10
Medium ripe Roma Tomatoes
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2 tablespoons
Olive oil
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2 cups
Vegetable or Chicken Broth
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2
Cloves minced Garlic
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1/2 teaspoon
Cumin Seeds
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1/2 teaspoon
Red Pepper Flakes
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1 tablespoon
Dried Fenugreek
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1/4 cup
Heavy cream or Coconut cream
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2 tablespoons
Finely chopped Cilantro
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1/4 cup
Chopped yellow Onion
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Salt to taste
Directions
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Heat oil on medium heat in a large pan. Add cumin seeds.
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Once cumin seeds start to change color, add chopped onion and cook until golden.
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Now add garlic and saute for a few seconds and add chopped tomatoes, chili flakes, and salt. Cook the tomatoes until soft and oil start to release.
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Now using a hand blender blend all the ingredients in the pot until creamy. Add broth and season it with dried fenugreek by crushing the fenugreek between two palms.
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Simmer on low for 8 to 10 minutes or until desire thickness. Stir in the cream and cilantro.
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Enjoy it with your grilled cheese sandwich with extra butter.
Enjoy!
Safiya
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