13°F (that is minus10 °C) max temp daytime… I mean seriously! the tropical girl of yours simply needed a diversion from getting the minus into her head, longed to have something she had on rainy days back home in the restaurant. Tomato soup, some chili chicken, veg stir fry and rice was the menu she craved for.Went ahead cooked the storm enjoyed it to the core, one recent wish ticked from list, mood elevated, cold feeling cancelled for the rest of the day. End of story :)))
Unlike the rest of the world Indians never had just bread and soup or cheese on it in those days. Its always given as the starter before the meal and I cannot tell u how much I loved the crispy croutons that came soaked in the soup. I loved Chinese meal to go with it that Indians make, that is Indo -Chinese fusion food and nothing to do with actual Chinese food. Interesting right! 🙂
Before u go to the soup I have to ask this -Would you remove all the seeds from eggplant before u made a dip, u accept the seeds as it is right ! Why be partial to tomatoes then? 🙂 No offence but I just don’t strain my soups call me lazy or old fashioned. I would like to finish off with just a blender and soup pot. Hope thats ok with you. I mean our mouth is clever enough to manage the seeds right! I am not saying this is the best soup but its the easiest and I know u will come back to it sooner or later 🙂
Tomatoes – 2-3
Bell pepper- 1/3 of 1
Garlic -3-4 flakes chopped
Tomato paste – 2tsp
Cumin- 1/2 tsp crushed
Paprika – 1 tsp
Rosemary and oregano- a pinch each
Dried basil – 2tsp
Butter – 1 tbsp
All purpose flour – 1 tbsp
Olive oil – 3- tsp
Sugar a pinch
Salt and pepper to taste
Heat the olive oil and saute the garlic and well pepper till soft.
Cut the tomatoes and grind to smoothest possible and the sauteed garlic and pepper and grind well. (If the tomato seeds and skin bothers u sieve well extract last bit of juice and keep aside)
In the same pan add the butter and when it melts add the all purpose flour and saute until the flour gives a nice crisp aroma. (Make sure not to burn or brown it)
Add the spices and herbs to it give it half a minute to release the fragrances then put the tomato paste keep mixing on a slow flame. Add the smooth blended tomato gradually without forming any lump.
Add 1-2 cups water to it allow it to come to a boil and simmer for 5 minutes or until the soup thickens to required consistency.
Serve with garlic croutons and spring onion.
Note: 2 tsp of ketchup while cooking tomato paste elevates the tastes so much u will love it.
Hope you like it.
Here are more soup ideas from Food Network friends:
The Lemon Bowl: Slow Cooker Posole Rojo
Creative Culinary: Split Pea Soup with Carrots and Ham
Homemade Delish: Italian Cioppino Soup
Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar
Elephants and the Coconut Trees: Tomato Soup
Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup
Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker)
Red or Green: New Mexican Green Chile, Turkey & Posole Soup
The Heritage Cook: Creamy Cheesy Potato Soup (Gluten-Free)
In Jennie’s Kitchen: 14 Sensational Soups
Big Girls Small Kitchen: Winter Squash & Chickpea Ribollita
The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup
The Mom 100: Spicy Thai Chicken and Rice Noodle Soup
Healthy Eats: 5 No-Brainers for Improving Chicken Soup
FN Dish: Soup’s On! 5 Warming Must-Make Bowls