As a kid, tomato soup and grilled cheese was a favorite lunch or easy dinner when my father was out of town. As an adult, when I get sick I still make that same tomato soup. Ladies and gentlemen, this is not your childhood tomato soup.
This fragrant soup recipe has warm aromas of cumin, cinnamon and ginger. With your first mouthful you will taste sweet tomatoes softened with the tangy yogourt. After each sip, your mouth will tingle from the gentle spice. I suggest you make a double batch and freeze it for those cold winter months.
(Don’t forget to serve with a grilled cheese.)
Warm and Spicy Cashew and Tomato Soup(serves 4)
Preheat oven to 300F. Cut the tomatoes in half lengthwise, gently toss with a teaspoon of the oil and sprinkle with salt. Lay the tomatoes on a sheet tray cut side up. Transfer to the oven and bake for an hour, or longer if you have the time.
Meanwhile, brown the onion in the remaining oil until it is a nice, even, golden brown. You will want to cook the onions on medium heat and stir often. Once browned add the garlic, ginger, garam masala, coriander, chill powder, cashew nuts, and tomato paste.
Cook for a few minutes until nice and fragrant, stirring often. Add cinnamon, cardamom and water. Make sure you stir the mixture together well and scrape any of the nice charred tomato paste and onions off the bottom of the pot.
When the tomatoes are finished roasting add to the soup and stir. Simmer gently for 30 minutes. Remove from heat and allow to cool enough to transfer to a blender. Blend thoroughly. If you want the soup to have a bit more finesse, strain it. In our household we like the texture.
In a small bowl, slowly whisk a few tablespoons of the soup into the yogourt, this will thin it out and allow it to emulsify better into the soup. When thinned out and whisked until it has an even texture, stir back into the soup over low heat. Season to taste, you will likely want to add about 1 tablespoon of salt, but add it a bit at a time and keep tasting. Serve hot, garnished with more yogourt.