I love the classic tomato basil soup, but I love this zesty roasted tomato soup with spiced oil even more. This soup is a perfect marriage of tastes between the East and the West. Roasted tomato and garlic paired with ginger, cilantro, green chili, and a spiced oil that is a total comfort food. A perfectly balanced spicy, sweet and tart soup masterpiece. Would you like to give it a try and savor the warmth?
I had a hate hate relationship with tomato for the longest time. My mom being a mom would force me to finish my tomato salad at the end of lunch or dinner as I wouldn’t have touched a slice until she forced. Tomato soup was something I would never ever even touch let alone consume. Even though the relationship status changed few years ago, I don’t particularly recall when that transformation took place.
Most likely, I fell in love with tomato soup when my husband begged me to try a spoon of his tomato basil soup few years ago. There was no turning back after that. Jeez, what have I been missing? Now, tomatoes are staple in my refrigerator and tomato soups are adored, as it rightfully deserves.
Served hot, this tomato soup provides much comfort and warmth during cold weather but tastes delicious cold as well during the summer months. Pair with some bread or grilled cheese sandwich for lunch or garnish with cilantro and serve at dinner or at parties as a starter.
I alternate between homemade chicken or vegetable stock to enrich the soup but have used water as well, which was just fine. If you have panch foron available, try a variation of the soup with panch foron instead of just mustard and cumin seeds spiced oil. You can easily double, triple or quadruple the quantity and freeze the soup.
- 2 lbs Tomatoes (about 10-12)
- 6-8 garlic cloves
- 2 table spoon lemon juice
- 1 cup loosely packed cilantro, chopped, extra for garnish
- 2 green chilies, deseeded and slit lengthwise
- 1 ½ tablespoon brown sugar
- 1 teaspoon salt
- 1 cup chicken or vegetable stock
- 2” piece of ginger, chopped
- 3 tablespoon olive oil
- 2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Cut tomatoes in halves.
- Roast tomatoes and garlic cloves in 400 degrees Fahrenheit for about 35-40 minutes or on stovetop until soft and tender.
- Peel off the tomato skin. Add all ingredients till salt in food processor. Make a puree.
- Heat stock. Add the puree. Stir occasionally as the soup heats up. Add chopped ginger.
- Heat oil in a small frying pan. Add mustard and cumin seeds. Let the seeds pop, about one minute and remove from heat.
- Spoon oil over soup.
- Garnish with cilantro.
If you like chunky tomato soup, do not make a smooth puree. I alternate between chunky and smooth and love both versions.
You may adjust chili and salt according to taste.
You can easily double, triple or quadruple the quantity and freeze the soup.
রেসিপি: টক, ঝাল, মিষ্টি টমেটো সু্যপ
উপকরন :
২ পাউন্ড টমেটো (প্রায় ১০-১২টি)
৬-৮টি রসুনের কোয়া
২ টেবিল চামচ লেবুর রস
১ কাপ ধনে পাতা, কুঁচি করে কাটা
২ টি কাঁচা মরিচ, মাঝখানে চেরা
১ টেবিল চামচ চিনি
১ চা চামচ লবণ
১ কাপ মুরগির বা সবজির স্টক
২ ইঞ্চি আদা টুকরা
৩ টেবিল চামচ তেল
২ চা চামচ গোটা সরিষা
১ চা চামচ গোটা জিরা
প্রস্তত প্রণালী:
১. টমেটো অর্ধেক করে কেটে নিন।
২. প্রায় ৩৫-৪০ মিনিটের ওভেনে ৪০০ ডিগ্রী ফারেনহাইট বা চুলায় টমেটো এবং রসুনের কোয়া নরম করে সেদ্ধ করে নিন।
৩. টমেটো চামড়া সরিয়ে ফুড প্রসেসরে দিন। লবণ পর্যন্ত সব উপকরণ দিয়ে পেস্ট করে নিন।
৪. স্টক গরম করুন ও টমেটোর পেস্টটি ঢেলে দিন। কাটা আদা যোগ করুন। স্যুপ মাঝে মাঝে নেড়ে দিন।
৫. একটি ছোট ফ্রাইং প্যানে তেল গরম করে সরিষা ও জিরার ফোরন দিন।
৬. স্যুপের উপর সরিষা ও জিরার ফোরন দেয়া তেল ঢেলে দিন।
৭. ধনে পাতা দিয়ে সাজিয়ে পরিবেশন করুন।
প্রোয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন।
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Beautiful food styling and delicious tomato soup, ideal for these cold winter days…
Thank you, Denise. Indeed great for the chili days 🙂
Lovely pics and recipe. Can’t wait to make it.
Thank you, Colette.
oh what lovely photos! Love the styling and the colors and the props 🙂 Am with you on not liking tomato soup as a kid–even though it was one of my mom’s favorite dishes. But now love it! Want to try your version.
Thank you, Liz, for your heart warming words. Have a great one!
I agree – once you try a delicious tomato soup, there is no going back. Your flavors look delicious – this must be good hot or even cold during the summer months. Best – Shanna
Thank you, Shanna.
Lovely photos and looks delicious. Glad he converted you to tomatoism 🙂
I am glad he did too, Francesca. Thank you!
Ahh, the perfect mid winter lunch!
G
It is. We love the warmth of this soup during dinner as well. Thank you.
Yumm!!! I’m getting hungry just looking at this!
The soup is as good as it looks. Hope you get to give it a try sometimes. Thank you, my friend.
Thanks for visiting my blog and my soup! Your soup looks WONDERFUL! I love your photography, and are those bowls from Anthropologie? Love ’em!
Thank you, Susan. Appreciate your kind words. Those bowls are from West Elm. I like those too. Thank you and hope to see you again soon.
Your soup looks lovely, and since it is so cold here right now, we are eating a lot of soup. I am intrigued by the blend of eastern and western flavourings, since I enjoy cooking different cuisines so much. My family would love this too, I’m sure.
Glad to know you love this soup Beverlee. The subtle aroma from the spices make this soup a winner at every family table. Hoe you get to give it a try sometimes. Thank you for stopping by. Hope to see you around soon again.
spiced oil, yum! The soup sounds really delicious. Nice pics too.
Thank you, Joyti. The spiced oil make the soup a star, doesn’t it? Thank you for your kind words. Hope to see you around again.
This soup looks wonderful Lail! I’ve just lately gotten into making soups, and now there isn’t any looking back! I love fusion recipes, so this looks like something I would really enjoy 🙂
And thank you for stopping by my blog! I love meeting new bloggers, so I hope we’ll stay in touch 🙂
I’m signing up for email updates now; your photography and amazing recipes have me wanting more!
Henna, thank you for stopping by and leaving your heart warming comment. I love meeting new bloggers and getting inspired by them as well, so let’s stay in touch.
As for the soup, if you like fusion, you will definitely love this soup. Thank you, again.
Tomato soup, especially roasted tomato soup is my favorite! I’m inspired to make some soup, and I’m curious about your spiced oil so hopping over to check the recipe!
Roasted tomato soups are the best. I hope you get to try the soup with the spiced oil sometimes, Nami san. Thank you for stopping by.
I have eaten and enjoyed various tomato soups, but I’ve never ate them with so many spices. I wonder what does it taste like 🙂 Anyway, it looks really appealing, not only during the hot summer months, but also now, during winter.
Thank you for stopping by Irene. Actually, it’s only four spices – garlic, ginger and mustard and cumin for the spiced oil. All the flavors are subtle and not overwhelming at all. We love this soup through out the year. Have a fabulous week.
You were right. The soup is excellent. I tried the recipe yesterday and it was very good. Keep up the good work and give us more recipes that are good!
So glad you decided to try and you liked it. Thank you for trying and stopping by to let me know. I am thrilled. Hope to see you around soon again.