You know that it’s raining hard when
it awakens you from a [rare] sound sleep. I’m not talking thunder and lightning
here, I am talking driving, pounding, torrential rain. That’s what woke me up
this morning. The weather has warmed up considerably, but I find that these 40°
damp, rainy days often make me feel colder than 20° sunny days. There is
something about the gloom, rain, and gusts of wind that just seeps into my
bones. So today I’m craving grilled cheese and tomato soup, my go to comfort
food.
I wanted soup that was warming and spicy, with more flavor than the norm, so I decided to kick up my regular recipe for tomato soup with Indian spices. I think this is going to be my new go to tomato soup when I have the craving. It was creamy and delicious, as homemade tomato soup tends to be, but the spices took it over the top! This is good enough for company, and I will keep it in mind the next time I have the girls over for soup and sandwich.
I wanted soup that was warming and spicy, with more flavor than the norm, so I decided to kick up my regular recipe for tomato soup with Indian spices. I think this is going to be my new go to tomato soup when I have the craving. It was creamy and delicious, as homemade tomato soup tends to be, but the spices took it over the top! This is good enough for company, and I will keep it in mind the next time I have the girls over for soup and sandwich.
Cream of Tomato Soup with Indian Spices
3 Tablespoons
butter
3 cloves garlic, minced
1 small onion, diced
1 T. freshly grated Melissa’s Organic Ginger
2 t. garam masala
1 t. chili
powder
1 t. ground
cumin
¼ cup tomato
paste
1 (15-oz.) can tomato sauce
1 (14.5 oz.) can petite-diced tomatoes
2 cups chicken
stock
½ cup heavy cream
Melt butter in a large stockpot or over medium heat. Add garlic
and onion, and cook, stirring frequently, until onions have become translucent,
about 2-3 minutes. Whisk in ginger, garam masala, chili powder, cumin, and
tomato paste, and cook until fragrant, about 1 minute.
Stir in tomato sauce, tomatoes, and chicken stock; season with
salt and pepper, to taste. Bring to a boil; reduce heat and simmer,
stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
Blend until smooth with an immersion blender
(or allow to cool slightly and use a counter top
blender or food processor).
Stir in heavy cream until heated through, about 1 minute.
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3 comments:
Patti ,
This soup sounds divine and so easy to make as well.. Pinning this one. Thanks
Mmmmmm!!! Yes!!! I’m a major tomato soup fan, and spice...my passion! The two together? Ay yi yi!!!!!!!!!!!!!!
Looks so good Pattie. I recently made a butternut squash tomato soup using tomatoes I canned from last summer, and I thought about you. You are so creative with your spices! I'm saving this one to try next time.
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