I live in Bangalore, the posh cosmopolitan capital of Karnataka. It is a southern Indian state where the predominant languages are kannada, tamil, hindi, and English, in that order. While, tomato soup or soup itself is a borrowed dish, Bangloreans have customized it to suit their tastes, and it has become a favourite with us in the past 2-3 decades or so. Here, tomato soup is a very unique blend of spices. After a lot of recipe testing, my tomato soup has finally managed to match the taste of my favourite eatery’s (and several other standard eateries) tomato soup. Here goes the recipe:
- 5 medium sized tomatoes
- 2 tbspn tomato puree or paste
- 1 tspn fennel seeds
- 1 tspn cumin seeds
- A pinch or a bit more of ground cinnamon
- 5 cloves of garlic
- ½ tspn or a bit more of Sugar
- Light olive oil or vegetable oil
- 1 tspn of fresh cream
– In a pan with 2 cups of boiling water, blanch the tomatoes for 2 minutes and skin them after they cool down a bit.
– In the same pan, add the tomato puree or paste, and cook for a minute. Add the skinned tomatoes along with the cooked paste in the blender. Do not blend just as yet.
– In the same pan (which is now dry), add a tspn of oil and sauté the cumin and fennel seeds, and garlic, together for 30 seconds. Add ground cinnamon and immediately transfer the mixture to the blender too.
– Now blend for 3 minutes on low, adding required amounts of water, and seasoning this mixture as your blend.
– Reheat the soup, and add fresh cream just before serving; Serve hot.