Roasted Tomato Soup Recipe | Easy & Quick Veg Soup | आसान टमैटो सूप | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Halve the tomatoes, quarter the onions and roughly slice the ginger.
2. Heat a pan on high, add a little oil.
3. Add the tomatoes, onions, ginger, garlic, coriander stems and Kashmiri chillies to the pan.
4. Add a pinch of salt and the black pepper. Roast on high heat without stirring for 2–3 minutes, until nicely charred on one side.
5. Flip everything, add a splash of hot water, cover and cook until the tomatoes are soft.
6. Turn off the flame and let the mixture cool slightly.
7. Remove the chilli stalks, transfer everything to a blender jar, add water and blend until smooth.
8. Pour the soup into a saucepan, adjust the consistency with hot water if needed, and bring to a gentle simmer.
9. Taste and adjust the salt, add a pinch of sugar, and add the butter if using.
10. Simmer briefly, then turn off the flame. Serve hot with toasted bread or garlic toast.

Summarized from Your Food Lab's video. Watch it for the details.

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