-
Prep time
5 hours
-
Cook time
15 hours
-
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
Continue After Advertisement
Ingredients
-
8 to 10
Medium ripe Roma Tomatoes
-
2 tablespoons
Olive oil
-
2 cups
Vegetable or Chicken Broth
-
2
Cloves minced Garlic
-
1/2 teaspoon
Cumin Seeds
-
1/2 teaspoon
Red Pepper Flakes
-
1 tablespoon
Dried Fenugreek
-
1/4 cup
Heavy cream or Coconut cream
-
2 tablespoons
Finely chopped Cilantro
-
1/4 cup
Chopped yellow Onion
-
Salt to taste
Directions
-
Heat oil on medium heat in a large pan. Add cumin seeds.
-
Once cumin seeds start to change color, add chopped onion and cook until golden.
-
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.
-
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.
-
Simmer on low for 8 to 10 minutes or until desire thickness. Stir in the cream and cilantro.
-
Enjoy it with your grilled cheese sandwich with extra butter.
Enjoy!
Safiya
See what other Food52ers are saying.