This tomato soup is bursting with interesting flavours
After a weekend of delicious excesses, I’m ready for a healthy alternative. This weekend I’ve eaten like a king – suckling pig, buttery dhals, stuffed naan and more units of wine than I really care to count. So today I’m taking the family on a nice six mile hike in the beautiful North Yorkshire Dales. It’s quite rainy and cold so relaxing with this warming and nutritious Indian style tomato soup – TAMATA SHORBA – will be something to look forward to when we get home
I made the soup last night and it only took 30 minutes to prepare and cook. It’s in the fridge now and can be warmed up in minutes. Normally I would serve this tangy and satisfying Indian style tomato soup with naan bread but to make it easy, I’ve purchased a loaf of sour-dough bread from our local baker which will be equally as nice.
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Almost every country has their own version of tomato soup. I hope you like and enjoy this version as much as I do!
Preparation and cooking time: 30 minutes
3 Tablespoons vegetable oil
2 onions – very finely chopped
5 bay leaves
1 three inch cinnamon stick
2 Tablespoons black peppercorns
2 Tablespoons ground cumin
2 Tablespoons garam masala
4 x 400ml tins chopped tomatoes
1 Tablespoon sugar
500ml (2 cups) chicken stock
3 Tablespoons coriander leaves
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Heat the oil in a saucepan over medium heat. Pour in the chopped inions, bay leaves, cinnamon stick and peppercorns.
Fry until the onion turns translucent and lightly browned. The aroma coming from your kitchen will be amazing.
Add the cumin, garam masala, sugar and chicken stock, tomatoes and bring to a boil.
Reduce the heat and simmer for about 20 minutes if you’re in a hurry or for a more intense flavour, let the soup simmer for longer.
Pour the finished soup through a fine sieve and press against the solids to release every last bit of the tasty liquid.
Reheat the tomato soup just before serving and garnish with chopped coriander.
Get in there!
This has to be one of my favourite tomato soup recipes!