Tomato Soup

4 days ago
2 min read

I call this recipe tomato soup, but if you're expecting the classic smooth British tomato soup, this isn't quite that. Instead, it's more like a simple Gujarati style tomato curry that's meant to be eaten with rice. My mum makes this when she wants something quick and comforting to go alongside rice, but without making a full pot of daal or kadhi. Let me show you how it is made.

comforting gujarati tomato soup curry perfect with white rice

Ingredients:

3 medium tomatoes chopped or pureed

3 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp dhana jeeru (cumin-coriander powder)

1/2 tsp leelo masalo (green chilli, ginger, garlic paste)

Salt, to taste

Curry leaves

Jaggery, to taste (optional)

1/4 tsp garam masala

Fresh coriander leaves, for garnish

Method

Start by heating the oil in a pan over a medium heat. Once the oil is hot, add the mustard seeds and let them splutter.

As soon as they begin to pop, add in the cumin seeds and let them cook for a few seconds until they become fragrant and lightly brown.

Next, add the chopped or pureed toatoes to the pan along with the red chilli powder, turmeric powder, dhana jeeru, leelo masalo, salt and curry leaves. Give everything a good mix so the tomatoes are well coated in the spices.

Cover the pan with a lid and allow the tomatoes to cook for about 10 mintues, stirring occasionally. As they cook down, the tomatoes will soften and break down into a rich, spiced base. You'll know its ready when the oil begins to separate from the mixture.

At this stage, you can add some water to adjust the consistency depending on how thick or saucy you want it. If you like a slight sweetness to balance the acidity of the tomatoes, you can add a little jaggery, though this is completely optional.