Indian tomato soup. Wonderfully spicy, internally warming and teen-approved.
Tomato soup is always, nech. But since the teenage kid recently ordered Indian tomato soup, the incredible T-soup-long-term fever has broken out here. Because whenever I ask in the family round, what we want to eat in the evening, it buzzes from the sofa corner: Indian tomato soup. What can I say - the child is deeply in love. With tomato soup. It could have been worse. But the tomato soup in the Indian style is - admittedly - darn delicious, wonderfully spicy and warming inside. It leaves such a warm, comfortable, satisfied feeling in the stomach. Maybe that's what the kid likes so much.
Amazingly, there are hardly any recipes for tomato soup in Indian cookbooks. I suspect that the whole thing is rather an Indian-European cooperation. Maybe some Indians were sitting in an Italian restaurant and spooning tomato soup. Then they cooked the soup home in their own way - with onions, ginger, garlic and many spicy spices. And what that can do, the Frollein in the Hamburg mini-kitchen but also!
I have a little rumprobiert and experimented with the spices. And finally, I was very close to the beloved restaurant variant. The result is a beautifully rich, creamy soup with a lot of tasty whopping that makes you happy and satisfied and fits great in the cold season. And the absolute best: she is teenager approved. So, take this.
And have it tasty! ღ
PS: Want to know the correct history of Indian tomato soup!
The recipe for Indian tomato soup
3 medium sized Onions
1 thumb piece fresh ginger
2-3 garlic cloves
2 tablespoons butter or ghee
1 tablespoon turmeric
2 teaspoons ground cumin
2 cloves
2 Cardamom capsules
1 tbsp. Of mustard seeds
1-2 Pepperoccini (small dried chili)
1 tsp. Mace (optional)
1 tsp. Cinnamon
2 large tins of peeled tomatoes (à 800 g)
1 small glass of water
2 bay leaves
1 tablespoon sugar
1 tablespoon sea salt
100 ml cream
And otherwise:
Blender
Mint or fr coconut coriander, coarsely chopped
Onions, ginger and garlic peeled and finely chop.
Heat butter or ghee in a large saucepan on medium heat and sauté chopped onion, ginger and garlic for several minutes.
The spices (turmeric to cinnamon) in one Mortar, small blender (I love this! *) Or smoothie maker finely grind. Add the fried onion mixture to the saucepan and fry for about 1 minute while stirring.
Chop the tomatoes in the tin roughly with a knife and add to the onion-spice mixture in the pot. Add water, bay leaves, sugar and salt and stir well. Cook over medium heat for about 20 minutes.
Finally, sauté the bay leaves and pour the cream into the pot. Hold the blender for 5-10 seconds in the pot, so that the Indian tomato soup is creamy, but not too fine - bits and pieces are desired!
If necessary, season with a little salt and scoop into soup bowls. Sprinkle and serve the tomato soup with chopped mint or coriander.
For this, taste flat bread or naan (Indian flat bread).But since the teenage kid recently ordered Indian tomato soup, the incredible T-soup-long-term fever has broken out here. Because ... Print
Ingredients
- 3 medium onions
- 1 thumb piece of fresh ginger
- 2-3 cloves of garlic
- 2 tablespoons butter or ghee
- 1 tablespoon turmeric
- 2 teaspoons of ground cumin
- 2 cloves
- 2 cardamom capsules
- 1 tablespoon of mustard seeds
- 1-2 Pepperoccini (small dried chili)
- 1 tsp Mace (optional)
- 1 teaspoon cinnamon
- 2 large cans of peeled tomatoes (800 g each)
- 1 small Glass of water
- 2 bay leaves
- 1 tablespoon sugar
- 1 Sea salt
- 100 ml cream
- mint or fresh coriander, roughly chopped
And so on
Chop onions, ginger and garlic and chop finely.
Bu Heat the leaves or ghee in a large saucepan on a medium heat and sauté the chopped onions, ginger and garlic for several minutes.
The spices (turmeric to cinnamon) in a mortar, small blender (I love this one!) or finely grind Smoothie Maker. Add the fried onion mixture to the saucepan and fry for about 1 minute while stirring.
Chop the tomatoes in the tin roughly with a knife and add to the onion-spice mixture in the pot. Add water, bay leaves, sugar and salt and stir well. Cook over medium heat for about 20 minutes.
Finally, sauté the bay leaves and pour the cream into the pot. Hold the blender for 5-10 seconds in the pot, so that the Indian tomato soup is creamy, but not too fine - bits and pieces are desired!
If necessary, season with a little salt and scoop into soup bowls. Sprinkle and serve the tomato soup with chopped mint or coriander.
To do this, taste flatbread or naan (Indian flat bread).