AN INDIAN TAKE ON THE CLASSIC TOMATO SOUP.
This tomato soup is creamy, dreamy, and spiced to perfection! Â
We are crossing from summer to fall and this soup is the perfect transitional recipe. Â Fresh ripe tomatoes, cooked, spiced, and blended to creamy perfection.
To make this a complete meal and to really give it that chicken tikka masala vibe, you can add some shredded chicken to the soup and I love my low-carb flatbread or Ri's Glute-Free Kulcha for dipping!
Yield/Servings: 3
Author: Riyana Rupani
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Tikka Masala Tomato Soup
A Indian take on the classic tomato soup
PREPARATION TIME: 15 MIN COOKING TIME: 30 MIN TOTAL TIME: 45 MIN
INGREDIENTS
Soup
- 500g/1.1lbs fresh tomato, halved
- 4 garlic cloves
- 1 med onion, quartered
- olive oil + salt & pepper for roasting
- 1 cup vegetable broth
- 1 tbsp cashew butter
- 2 tsp tomato paste
- 1 date soaked in hot water to soften
- salt and pepper to taste
Seasoning
- 1/2 tbsp ghee
- 1â piece of ginger, chopped
- 2 tsp Kashmiri march or sweet paprika
- 1.5 tsp garam masala
- 2 tsp kasoori methi/dried fenugreek (optional but really gives an authentic flavor)
INSTRUCTIONS
NOTES:
- Preheat the oven to 450â/230â
- Toss your tomatoes, garlic, and onion in a bit of oil and season with salt and pepper.
- Roast in the oven for ~30 minutes (you can do this in an air-fryer. same temp, for ~15 minutes).Â
- In a small pan heat about 1 tbsp of ghee, once hot add your seasoning spices and cook till fragrant (~ 30 seconds to 1 min)
- To a blender Add your roasted veggies seasoning, along with the cashew butter, veg stock, tomato paste, salt to taste, and the soaked date.
- Blend till smooth. Â
- Optional - run through a straighter to get a smoother consistency
- Garnish with fresh cilantro and sliced onion.
