Indian Style Tomato Soup

This is a sponsored post written by me on behalf of nutpods. The opinions and text are all mine. Thank you for supporting my sponsors that allow me to create new and special content like this for CookWithChefEitan.com!

Today we are making one of my all-time favorite soups, Indian Style Tomato Soup. Anyone that has tried Indian Style Tomato Soup before knows how uniquely delicious it is. For this recipe, I have teamed up with nutpods to make this traditional Indian Soup vegan and accessible for the home cook. I have simplified the recipe while still keeping the authenticity of the traditional recipe at its core. So this is a quick and easy soup to make but is far from your average tomato soup. It is packed with intense tomato flavor that makes for the best spoonful ever!

What is great about nutpods is that you get the creaminess of coffee creamer in an all natural vegan form! It is great in coffee and tea obviously but it is also excellent in soup. So this soup is finished off with some nutpods dairy-free creamer to add an extra level of creaminess and is also used when serving, with a drizzle for a beautiful presentation. Finally, it is topped with some homemade fried croutons, for that perfect crunch. I hope you enjoy this warm and hearty soup!

Indian Style Tomato Soup

Ingredients

  • 2 tablespoons olive oil, plus more for frying
  • 1 teaspoon cumin seeds
  • 3 garlic cloves, chopped
  • 1 small onion, chopped
  • 2 tablespoons tomato paste
  • 4 plum tomatoes, chopped
  • 2 slices of bread, cut into 1-inch cubes
  • 2 teaspoons all-purpose flour
  • 1 1/2 cups water
  • 1/4 cup nutpods Dairy-free Creamer Original Unsweetened
  • 1/4 teaspoon black pepper, to taste
  • 1/4 teaspoon salt, to taste
  • 1 tablespoon sugar, to taste
  • (Optional: 8 drops all natural red decorating color)

Instructions

  1. In a large pot, heat up the oil then add the cumin seeds and cook, stirring, for 30-45 seconds, until aromatic. Add the onion and garlic to the pot and cook for 3-4 minutes, until translucent. Add the tomato paste and cook for another minute. Next, add the plum tomatoes and cook on a medium flame for 5-10 minutes, until they break down. Transfer the tomato mixture to the blender and allow to cool for a few minutes before blending into a smooth soup.
  2. Meanwhile, add a tablespoon of oil and flour into the pot and cook on a low flame, stirring continuously for one minute, until it starts to deepen in color. Add the pureed tomato mixture back into the pot. Add the water to the pot and continue cooking for 10-15 minutes, until slightly thickened.
  3. In a large frying pan, heat some oil on a medium flame. Place the pieces of bread in the pan and brown on all sides. Remove from the pan and set aside.
  4. Season the soup with salt, pepper, and sugar. Add the nutpods Dairy-free Creamer Original Unsweetened into the pot and mix until fully combined. (Optional: Add in the all natural red decorating color one drop at a time, while mixing, until the soup turns a deep red color.) Serve the soup hot topped with a drizzle of Nutpods and the homemade croutons.
http://cookwithchefeitan.com/2017/12/05/indian-style-tomato-soup/
 This is a sponsored post written by me on behalf of nutpods. The opinions and text are all mine. Thank you for supporting my sponsors that allow me to create new and special content like this for CookWithChefEitan.com!
 
 
 

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