East Indian Tomato Soup Food

INDIAN SPICED TOMATO SOUP WITH CHEESY NAAN

Steps:

• Preheat the broiler. Heat 4 tablespoons butter in a Dutch oven over medium-high heat. Add the onion and cook, stirring, until browned, about 4 minutes. Add the cilantro stems, 1 tablespoon garlic, the ginger and coriander. Cook, stirring, until the coriander seeds begin to pop, 30 seconds to 1 minute. Stir in the tomato paste and cook until brick red, about 30 seconds. Stir in the chopped tomatoes and cook, stirring, until juicy, about 2 minutes.
• Add 3 cups water, 1 teaspoon salt and a few grinds of pepper to the pot. Cover and cook, stirring occasionally, until the tomatoes are soft, about 15 minutes. Stir in 1/2 teaspoon garam masala. Working in batches, transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
• Combine the remaining 1 tablespoon butter, 1 teaspoon garlic and 1/4 teaspoon garam masala in a small microwave-safe bowl; microwave until melted, 30 seconds to 1 minute. Place the naan on a baking sheet; brush with the butter and broil until golden, 2 to 3 minutes. Sprinkle with the cheese and continue broiling until melted, 30 more seconds. Fold each piece of naan, then cut each in half.
• Divide the soup among bowls and top with the cilantro leaves. Serve with the naan.

RASAM, INDIAN TOMATO SOUP RECIPE

Steps:

• Heat your soup pot on medium-high. Separate your spices into three groups that can be added to the pot easily: mustard seeds, "wet" spices (the curry leaves, chile, and garlic), and the dry spices (reserving a teaspoon of the amchoor for later).
• Add the ghee or oil and let it heat till it shimmers and a cumin seed cracks instantly. Then add the mustard seeds and wait for them to pop.
• When the mustard seeds are popping everywhere, add the wet spices and stir to coat with oil. A few seconds later, add the dry spices, and stir to coat again. When the pot is intensely aromatic, add the tomatoes. It's important to do this quickly, so the spices get just toasted, but don't start to burn.
• Bring the soup to a boil, then reduce to a moderate simmer. Let it cook for about 20 to 30 minutes, tasting often to add seasoning, any necessary sugar (which can make a huge difference in tomato dishes), and any additional water (I added about 2 cups towards the end of simmering). The broth should be quite thin but still flavorful. After 20 to 30 minutes, the spices should have married well together. Shortly before serving, stir in the remaining amchoor. Garnish with cilantro and serve as an appetizer or as a dipping broth for fritters. This Recipe Appears In Spice Hunting: Amchoor