Creamy Indian-Spiced Tomato Soup
Creamy tomato soup with a warm, tangy depth, the one that begs for a grilled cheese on the side. One pot, pantry ingredients and 35 minutes.
Photography is illustrative. Every recipe is tested.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- 1 can (28 ounces) whole peeled tomatoes, with their juice
- 2 cups vegetable or low-sodium chicken broth
- 1 teaspoon sugar, optional
- 1/2 cup heavy cream
Contains: Soy, Wheat.
Using the blend
2 teaspoons
Bloom the blend with the tomato paste off the heat for 30 seconds, then pour in the tomatoes right away. That brief bloom wakes it up; the liquid stops it from scorching. Its own tomato powder deepens the soup.
Method
- 01
Soften the onion. Melt the butter in a large pot over medium-low heat. Cook the onion 6 to 8 minutes until soft and translucent, then add the garlic for 1 minute.
- 02
Bloom the blend off the heat. Pull the pot off the burner and turn the heat to low. Stir in the tomato paste and 2 teaspoons of Tikka Twist for 30 seconds, then set the pot back on the heat and add the tomatoes and their juice straight away, crushing them with a spoon.
- 03
Simmer. Add the broth and the sugar if your tomatoes are sharp. Bring to a simmer and cook 15 minutes, partly covered.
- 04
Blend smooth. Blend until smooth with an immersion blender. If using a countertop blender, work in batches, fill it no more than halfway and hold the lid down with a towel, because hot soup expands.
- 05
Finish with cream. Stir in the cream and heat through without boiling. Taste before adding any salt, and serve with a grilled cheese.