How to make Roasted Tomato Soup With Cumin Cream -
Roast Tomato, Chili and Cumin Soup. This soup is pretty much the most ideal use of sweet, juicy, late summer tomatoes. It is rich, filling, sweet and spicy but it is also completely dairy and gluten free.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Tomatoes (टमाटर), Cumin Seeds (जीरा)
Cuisine : Fusion
Course : Soups
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For more recipes related to Roasted Tomato Soup With Cumin Cream checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Thai Chicken and Mushroom Broth Tomato Soup Cold Apple Soup Tomato And Basil Soup
Roasted Tomato Soup With Cumin Cream Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 16-20 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Roasted Tomato Soup With Cumin Cream Recipe
Tomatoes quartered 5-6
Cumin Seeds coarsely crushed 1 teaspoon
Garlic 10-12 cloves
Whipped cream 2 tablespoons
Carrot roughly sliced 1 medium
Onion roughly sliced 1 medium
Baguette torn 1/4
Olive oil 3 tablespoons
Extra virgin olive oil 1 tablespoon
Salt to taste
Method
Step 1
Preheat the oven to 180°C. Place the tomato pieces on a baking tray. Add the garlic cloves, carrot, onion, bread pieces and drizzle olive oil over them. Mix well and place the tray in the oven and roast till the tomatoes get well roasted.
Step 2
Take the whipped cream in a small bowl, add the crushed cumin and salt and whip. Keep it in the refrigerator till needed. Take the tomatoes out of the oven and let them cool for a while.
Step 3
Transfer into a blender jar, add extra virgin olive oil and blend it coarsely. Transfer into a non stick pan, add a little water and stir. Cook, stirring till it comes to a boil. Add salt and stir. Transfer into a soup bowl. Swirl the cumin cream on top, garnish with a parsley sprig and serving piping hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
