A delicious broth based flavorful tomato soup with basil and coriander.
By Suchitra Vaidyaram
I come from a family where picky eating was frowned upon. So, I pride myself as someone who can pretty much manage everything. The big exception is soups. I am a bit annoying when it comes to soups. I don’t like creamy soups and I am more in favor of broth based soups. I seldom try out soups in restaurant as most of them are cream based. So, to my big surprise, when I recently tried out this tomato soup at a hotel in Hyderabad, I loved it! The flavors were clear and lovely. Highlight of the soup was the inherent coriander flavor that just left a lingering burst of flavor in my tongue. I had to meet the chef to get my hands on the soup recipe. Lucky me, the chef was more than happy to share this recipe with me. – I made subtle changes and though it’s not 100% copy of the soup I had at the restaurant but it still packs in a punch and is delicious.
- 4-5 medium sized tomatoes (chopped)
- 1 tsp Roasted cumin powder
- 1 small carrot (chopped)
- 4 cloves of garlic (crushed and chopped)
- 1 small sized Apple (peeled and cut in cubes)
- 50 grams Coriander roots (don't use the leaves)
- Salt according to taste
- ¾ tsp Kashmiri chili powder
- Black pepper (dash of it)
- Olive oil to saute (2 tbsp)
- 1 tsp dried Basil
- In a pan, heat oil and add chopped garlic. Allow the oil to absorb the garlic flavor.
- Saute the garlic slowly and after a few seconds add the tomatoes, carrot, apple, salt, Kashmiri chili powder.
- Add water and cook them for 45 minutes till the vegetables get tender and mashed.
- Add the chopped coriander roots with pepper and cook for another two minutes.
- Blend the mixture using a blender and strain with a soup strainer if you want a clear soup.
- Else, you can keep the soup chunky and thick without straining it (that's my preference).
- Heat the soup again and add Basil and adjust the salt according to your taste.
- Serve hot!