Perfectly balanced spicy, sweet and tart tomato soup recipe. Enjoy the zesty soup for lunch with some bread or grilled cheese sandwich. Garnish with cilantro and serve at dinner or at parties as a starter.
Author: Lail Hossain
Recipe type: Entree
Cuisine: Fusion
Serves: 2-4
Ingredients
2 lbs Tomatoes (about 10-12)
6-8 garlic cloves
2 table spoon lemon juice
1 cup loosely packed cilantro, chopped, extra for garnish
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.
Notes
The tomato skin should come off very easily with just one pinch after the tomatoes are roasted. 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.
Recipe by WithASpin at https://withaspin.com/2014/01/15/roasted-tomato-soup-with-spiced-oil/