Tomato Soup Recipe

Name: Curry Leafs TOMATO SOUP Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 cups Ripe tomatoes; 1 cup Onion, chopped; 4 tsp Garlic cloves, minced; 1 cup Carrot, diced; 1 cup Bell pepper, diced; 1 cup Fresh basil, chopped; 1 tsp Cumin powder; 1 tsp Coriander powder; 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Salt; 0.5 tsp Black pepper; 4 cups Vegetable broth; 2 tbs Olive oil

Inspired by Curry Leaf

Time50m

Serves4

Tomatoes slow simmered with fresh herbs, and Indian spices.

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Ingredients

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Vegetables

6 cups Ripe tomatoes

1 cup Onion, chopped

4 tsp Garlic cloves, minced

1 cup Carrot, diced

1 cup Bell pepper, diced

Herbs and Spices

1 cup Fresh basil, chopped

1 tsp Cumin powder

1 tsp Coriander powder

1 tsp turmeric powder

1 tsp Red chili powder

1 tsp Celtic sea salt

1/2 tsp black pepper

Liquids

4 cups Vegetable broth

2 tbs olive oil

Method

Preparation

Chop and Prepare Vegetables

Chop the ripe tomatoes, onion, carrot, and bell pepper into small pieces. Mince the garlic cloves.

Prepare Herbs

Chop the fresh basil and set aside.

Cooking

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and bell pepper. Sauté for about 5 minutes or until the vegetables are softened.

Add Garlic and Spices

Stir in the minced garlic, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and black pepper. Cook for another 2 minutes until fragrant.

Add Tomatoes and Broth

Add the chopped tomatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to low and let it simmer for 30 minutes, stirring occasionally.

Blend and Add Herbs

After simmering, use an immersion blender to puree the soup until smooth. If you prefer a chunky texture, blend only half of the soup. Stir in the chopped fresh basil after blending.

Serve

Taste and adjust seasoning if needed. Serve the tomato soup hot, garnished with additional basil if desired.