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Did I tell you, I love tomato soup and it took me numerous attempts to strike this absolutely yummy flavor? The secret to this soup is Indian tempering which boosts the tomato flavor amazingly.
This is a thin soup just like most Indian soup than can also be enjoyed on a cool day in summer. This soup pairs well with fried croutons or toasted pita bread pieces and grissini (Italian breadsticks)
How to make it?
Heat oil in a pot and add garlic. Fry garlic until lightly golden. Then add curry leaves and cumin. Fry for a few more seconds.
Now lower the heat and add all ingredients of tomato puree and homemade chicken stock. Cover and cook for 20 minutes on medium heat until vegetables are soft.
Now, add two cups of cold water, ½ cup of ketchup, and 3 tablespoon of cream. Blend it until smooth. (Cold water helps to bring down the temperature enough for blending.)
Strain the soup to remove seeds and skins.
Now, add corn and cook for another 10-20 minutes on a simmering low flame. Add more water if you like it thinner.
Use fully-ripened bright red tomatoes to make the soup.
Indian food is all about striking a balance of flavors. In this soup, sweet from sugar; spice from fresh pepper; sourness from vinegar, and; salt from chicken cubes all need to be in place and well balanced. Hopefully, the recipe will let you strike great taste effortlessly. Feel free to adjust if needed.
Curry leaves provide yummy and undetectable background flavors. If you don’t have curry leaves then use cilantro, parsley, or basil; the other Indian favorite herbs.
You might be skeptical about adding ketchup to the soup. But it is a common practice to add ketchup to most Indo-Chinese foods. And it tastes delicious, trust me.
Tomatoes are amongst those few fruits that release more nutrients upon cooking. And even taste greater when cooked longer. So don’t hesitate to cook it longer than recipe mentions. Just add some extra water to adjust evaporation if excess water.
Absolutely! Tomatoes have a rich antioxidant called Lycopene. This nutrient releases when tomatoes are cooked slowly and longer. This makes tomato soup a super healthy food way to consume tomatoes. Make sure you use MSG-free chicken or vegetable bullion/cube and keep it low-sodium.
While most Indians drink their soup in a cup. (I know, I sound crazy here but that’s what they say in Hindi/Urdu ‘Soup Pena’) If you eat your soup and like it thick then
- Add noodles or pasta. This makes it a complete meal and my kids love it like that.
- Also, try adding some velveted chicken strips directly to the soup pot.
- Another method to thicken soup is to add some cornflour slurry.
- Veggie addition: I find corn to be the best match in thin tomato soup. But if you like veggies in your soup, you can add carrot matchsticks, cabbage, and capsicum.
- Protein options: You can add prawn, and velveted chicken directly to the soup.
We know, the acid in tomato soup curdles the cream. In my experience, if you add a little cream and blend it along with cooked tomatoes. It doesn’t curdle. I also use terra pack cream instead of fresh cream which is more delicate.
My other thin Indian soup recipes
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Indian Tomato Soup
- 1 tablespoon oil
- 3 fat cloves of garlic
- ½ teaspoon cumin seeds
- 3 twigs of curry leaves, substitute with cilantro or parsley
- 4 tomatoes, cut in chunks
- 1 onion, cut in chunks
- 4 cup chicken stock, or vegetable stock, I used homemade
- 1 chicken bullion cube, use vegetable bullion for non-veg. (Skip if using store brought chicken or vegetable stock)
- ¾ teaspoon fresh pepper
- ½ teaspoon salt
- ½ tablespoon sugar
- 2 tablespoon vinegar
- ½ cup ketchup, I used my homemade ketchup
- 3 tablespoon cream
- 1 can corn, frozen or boiled will work too.
- Heat oil in a pot and add garlic. Fry garlic until lightly golden. Then add curry leaves and cumin. Fry for few more seconds.
- Now, add all ingredients of tomato puree. Cover and cook for 20 minutes on medium heat until vegetables are soft.
- Remove from heat and add two cups of cold water, ½ cup ketchup, and 3 tablespoon cream. Blend it until smooth.
- Strain the puree through a coarse strainer. Return soup to the pot.
- Now add corns (with water from corn can) to this puree. Simmer soup on the lowest flames for 10 -15 minutes in the covered pot. Do a taste test, adjust salt if needed. Serve hot with croutons.
- Add some cornflour slurry to thicken the soup.
- Carb options: Add a handful of noodles or pasta with corn to thicken the soup.
- Veggie option: I find corn to be the best match in thin tomato soup. But if you like veggies in your soup, you can add carrot matchsticks, cabbage, and capsicum.
- Protein options: You can add prawns or velveted chicken directly to the soup.