Spicy Tomato Soup
Recipe: #21093
September 26, 2015
Categories: Indian, Gluten-Free, No Eggs, Vegetarian, Canned Tomatoes, Spicy, Kosher Dairy, Vegetarian Dinner, more
""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
Nutritional
- Serving Size: 1 (196.2 g)
- Calories 145.5
- Total Fat - 7.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 9 mg
- Sodium - 63.9 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 3.8 g
- Sugars - 9.7 g
- Protein - 3.1 g
- Calcium - 45.8 mg
- Iron - 3.2 mg
- Vitamin C - 16.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 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.
Step 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.
Step 3
Remove bay leaves and serve with cream if desired.
NOTE: Substitute 1 teaspoon of cayenne pepper for 1 tablespoon of Indian chili powder
Tips
- Stock pot