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  • Writer's pictureRima Patel

Tomato Soup

Updated: Oct 14, 2020

With the fall season approaching I wanted to get ahead and make something classic and hearty that calms the soul and mind. Cold weather, cozy couch and a perfect bowl of soup what more does one need. I know you are already dreaming of curling up in your comfort zones eating away this yummy goodness. I grew up in INDIA where eating seasonal fruits, veggies & recipes with different ingredients is followed by almost all castes and cultures. For example eating mangoes in summer, corn in rainy (monsoon) season, to fresh greens in winter, Each season has special food items and fruits-vegetables used to prepare them.

Tomatoes are usually the best tasting during July through September hence beginning of the fall season is the perfect time to make this soup as tomatoes on the vine will have that delicious Ruby Red color and they will be juicy and ripe which will enhance the flavors of this yummy TOMATO SOUP along with some cheesy crusty grilled cheese and some croutons. Now there are many many recipes for this particular soup out there but I always miss out on the creaminess and that perfect balance of flavors. Sometimes the soup is too watery or is too thick or its too bland or sour due to the kind of tomatoes used.

For this particular recipe I WOULD RECOMMEND USING TOMATOES ON THE VINE as they are perfectly balanced in terms of flavor and they have that beautiful red color which you want to make this soup appealing visually. Usually your local farmers market would have these amazing kind of tomatoes, you can even find them at Costco or shop rite or even shop and stop. Pick those which are little firm to touch and completely red in color. Now the reason for using this tomatoes and not the regular ones is just one the FLAVOR we want the tomatoes that have low acidity, super sweet flavor, and a juicy & forgiving texture.

So without further ado here is the list of ingredients and a quick step by step to making this finger licking soupy delight.

PREP TIME: 20 MINS COOK TIME: 40-45 MINS SERVES: 4 Small-Medium Bowls.




5-6 medium Tomatoes on the VINE (chopped bite sized)

1/2 Large White onion (chopped bite sized)

1 Teaspoon Red chili flakes

2 Teaspoon Paprika

1 Teaspoon Rosemary Leaves (dried)

1/4 Teaspoon dry oregano

12-14 Basil leaves (roughly chopped)

4-5 Garlic cloves finely chopped

3-4 Tablespoon Olive Oil

1 Stick Unsalted Butter

1 to 1.5 cup Low sodium Vegetable Broth

1 teaspoon Salt (or to taste)

1/4 teaspoon crushed black pepper

3/4 cup Heavy cream (optional- add for the same taste as mine)

1 tablespoon sugar (optional- add for the same taste as mine)

STEP 1: In a deep pan add olive and butter and let the butter melt completely. Add in your garlic and saute till light golden brown.

STEP 2: Add in your onion and cook till translucent. Stir frequently and don't let the onion brown or burn for about 3-4 minutes on medium heat.

STEP 3: Now add in your tomatoes and stir well. Add in your salt at this point and let tomatoes cook for 3-4 minutes.

STEP 4: Add in all your dry spices which are paprika, red chili flakes, orgeano and rosemary and then add in your vegetable broth and cover and simmer low on for 40-45 minutes.

STEP 5: About half way after 20 minutes give it a nice mix and add in your basil leaves and let it finish cooking for another 20 minutes.

STEP 6: Now your soup will be done taste test for salt and add in little bit salt if required and crushed black pepper and then with the help of a hand blender puree it into a smooth puree like texture. You can add in some more vegetable broth if you like it more thin.

STEP 7: add in your heavy cream and sugar and then mix well and let it boil for another 4-5 minutes and serve hot or warm with grilled cheese and some added croutons in the soup.

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***You can skip the heavy cream and sugar if you are not a fan of sweet and sour flavors but I like mine sweet-sour. Have some soup and cozy up and while you are it don't forget to post in on INSTAGRAM and tag me @spicendiced and share your recreations ***

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