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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant. This comes close. Warning! Indian Chili powder is much spicier than your ordinary store-bought. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 bay leaves |
1 tablespoon all-purpose flour |
1 tablespoon ginger-garlic paste |
1 teaspoon garam masala |
1/2 teaspoon ground turmeric |
1 tablespoon indian chili powder |
1/2 cup water, or as needed |
1 (28 ounce) can tomato puree |
1 tablespoon white sugar |
salt to taste |
1/3 cup heavy cream or half-and-half (optional) |
Directions:
1. Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. Remove bay leaves and serve with cream if desired.
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