Tomato-Garlic Soup with Tamarind and Spices, with a Lemon Chilli Yoghurt

This is a soup unashamedly based on a South Indian classic – Tomato Rasam. Tomato Rasam is a soupy broth based on tomatoes, tamarind and tangy, hot spices. It is sipped and also ladled over rice, so cannot be equated with a Western soup. However we can take the flavours of Rasam – the tomatoes, the tang, the spicy heat – and with this inspiration create a more Western style soup to awaken the taste buds and enliven the palate.

This soup is full of garlic, ginger, black pepper and turmeric, all good for Winter colds and general immune system. It’s one of the soups that we make when laid low with a Winter lurgy.

Tinned tomatoes can be used if the fresh ones lack flavour. We would normally serve it with raita, plain yoghurt, cream or coconut milk but today chose to make it without any of these to be more friendly to those in the household with colds. It is just as good without.

Similar recipes include Horsegram Rasam, Tomato Shorba, Tomato Soup with Lemongrass and Ginger, and Tomato and Dal Soup.

Browse all of our Rasam recipes and all of our Indian Soups. All of our Soups are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Sweet and Sour Tomato “Soup”

There is a thing about some of the soups of South India – they can be like hot drinks rather than the way we might think of soups. We treat them as hearty, warming dishes to be eaten by the bowlful. Contrast this with flavoursome but not highly spiced hot  beverages. There is nothing like them anywhere else – they are neither like the tangy and highly spiced rasam, nor like the North Indian shorba. Some of the soups take influence from other parts of Asia, some from the English and French lighter soups and some from the soups of Portugal. These type of Indian soups are not common, but are also not rare.

I like to call it a “shot” of soup, often no more than a quarter of a cup. And it is often served after the meal, in a way that we might serve coffee. Relaxing over a shot of soup. What a delightful way to include more vegetables in our lives!

This recipe is a quick and easy tomato soup, in the Indian style. A hot beverage if you like. And totally delicious. While sugar is added to give the sweet-sour taste, it can be omitted and we often leave it out.

Also note that more Western style soups are becoming more and more popular across India as people turn their hand to cooking other cuisines.

This is such a delightful accompaniment to Fried Upma.

Similar recipes include Tomato-Garlic Soup with Tamarind and Spices, Narangi Shorba, Indian Sweetcorn Soup, Tamatar Shorba, South Indian Vegetable Soup, and Indian Potato and Tomato Soup.

Browse all of our Indian Soups and all of our Tomato Soups. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Tamatar Shorba | Indian Tomato Soup

Around the world tomato soup has a special place in the heart of people. My mother rarely made her own – we ate tinned tomato soup, and it was  wonderful! With piles of well buttered toast, butter made from fresh cow’s milk, we ate the soup in front of the wood fire on cold winter nights, slurping bowl after bowl.

While tomato based gravies and sauces are common in India, the idea of soup has not been common until more recent times. And my guess is that the British invasion had a lot to do with the growth of the popularity of Indian Tomato Soup. Derived from other dishes, Indian Tomato Soups (there are lots of different recipes) has gained a place in the heart of many inside and outside of that country.

We have another Indian Tomato Soup, one filled with cream (or use coconut milk) and gentle aromatic spices including lemongrass. It is a great recipe, but this one is different. This one is punchy and spicy, and totally gorgeous. On top of that, it is very easy to make.

North Indian soups are called Shorba and they are packed full of warming spices that help fight off colds and sniffles. In North India when the weather turns chilly you will find the shorba carts rolling into the streets. A traditional shorba is more of a consomme (a thin, watery soup that is very, very flavoursome) rather than the thick soups we are used to in the West. They tend to be served as drinks in small clay cups which warm your hands, your insides and your soul. They can also be served with rice as a winter warmer. Spicy shorbas originated from the Mughal cuisine. The spices used are all about warming your insides so lots of ginger, garlic, chilli and masalas.

Similar recipes include Tomato-Garlic Soup with Tamarind and Spices, Indian Sweetcorn Soup, Indian Soup with Drumstick Leaves, Creamy Indian Tomato Soup, South Indian Tomato and Potato Soup, Cream of Potato and Tomato Soup with Leeks, and Tomato Rasam.

Browse all of our Indian Soups, and all of our Indian recipes. Our Indian Essentials are here. Or explore our Early Summer recipes.

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Tomato and Watermelon Gazpacho

Cold soup is a treasure of Summer weather. Some countries (eg India and the Middle East) have a whole cuisine of cold drinks that are sipped in the extreme weather of the hottest periods of the year, and countries such as Spain have a cuisine of cold soups to slurp in similar weather. Here, we have neither although our weather in Summer equals or exceeds that of those countries. It is a puzzle why that is.

Never fear, here in our little patch of Australia, both cold soups and cold drinks prevail in hot weather.  From the simplest (juice tomatoes with a tiny piece of chill, serve as a soup with basil, spring onions, black pepper, sea salt) to beautiful but out of fashion vichyssoise varieties.

Today we make a Gazpacho style soup with watermelon as well as tomato. It is delicious on a hot Summer evening, eating on the deck or verandah with friends and family. Serve as a soup, or even as a savoury drink, like you might serve a tomato juice – leave the bread out if you are going to serve it this way. Sipped or slurped, it is wonderful.

This is an Ottolenghi recipe, from Plenty More, although I have added some cucumber back into the recipe. I love its juice and can’t imagine a gazpacho without it. It makes a difference. Sometimes, I have also added the juice of zucchinis (surprisingly delicious and cooling) in the past too, because I had a glut of them, and it is delicious. It is such a light and delicious soup, and easy to make – you will want to make it all Summer.

In fact, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Cold Cucumber Soup, Coriander and Lemongrass VichyssoiseGazpacho,  and Cold Avocado Soup.

Browse all of our Cold Soups and all of our Tomato Soups. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.

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Potage Crème de Tomates et de Pommes de Terre | Cream of Tomato and Potato Soup with Leeks

Today we have one of Elizabeth David’s Divine Dishes, a Retro Recipe – one we have been making for decades. It is a Soup for late Summer and Early Autumn through to Winter (tip – freeze tomatoes in Autumn so that you can make this soup in Winter).

This is so simple, cheap but flavoursome, and quite beautiful. Elizabeth David claims that you can taste the butter, the cream and each vegetable. You can!

Similar recipes include How to Make Perfect Cream Soups, Sweet and Sour Leeks with Burrata, Creamy Tomato Soup with Lemongrass and Ginger, Roasted Tomato and Sweet Corn Soup, and Rustic Tomato Soup with Feta.

Browse our our Soup recipes and our French recipes. We have various Potato Soups and Tomato Soups. Or just explore our Late Autumn Dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can explore more of the Retro Recipes series, our vegetarian recipes from that first blog.

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Quick Gazpacho

Cold soups are all the rage at our place in Summer – the hot Summer days of over 35C, often over 40C, demand cooling foods, yet we still want them to be nourishing and healthy. In our garden there are often tomatoes to spare, and so making Gazpacho, that Spanish delicious cold soup, makes such sense.

This is a quick version, takes no more than the time it takes to wash the tomatoes and peel the cucumber. I like these ratios, but nothing is fixed and you can play around with this delicious blender formula. Add a few herbs, lemon instead of vinegar, a small amount of fresh green or red chilli. Enjoy yourself as you make variations on this theme.

Are you looking for cold soups? Try this Tomato and Watermelon Gazpacho, Beautiful Cold Avocado Soup, Chilled Beetroot Soup, and Roast Tomato and Corn Cold Soup.

What about Cucumber recipes? Try Cucumber Salad with Ricotta and Capers, Cucumber Raita, and Cucumber Lassi.

Try these Tomato recipes – Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Italian Tomato Sauce, and Tomato and Peach Salad.

You can browse all of our Cold Soup recipes, all of our Tomato recipes, and all of our Cucumber recipes. Have a look at our Tomato Soups, Cucumber Soups, or all of our Soups, hot and cold. Or take some time to browse our Late Summer dishes.

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Quick Tomato and Cucumber Cold Soup

Cucumber is so cooling in these hot months. With tomato it is even better. This soup is gorgeous. Not quite gazpacho, it is definitely similar. Best eaten chilled, it can have yoghurt stirred through. We first made it in 1998 – that sounds so very long ago. But it has stood the test of time, and as soon as hot weather hits, we make it again.

Our preference is to use tomato purees, pastes or sauces from our freezer – we made them in Autumn to get us through the Winter and Spring months until good tomatoes hit the green grocer shelves again. But it can be made by juicing tomatoes, or even with a can of tomato soup if you are desperate (don’t ever mention that I said that – we usually don’t promote processed foods!)

It is a filling yet cooling hot weather soup.

Similar recipes include Tomato and Watermelon Gazpacho.

You might also like our Cucumber recipes and Cold Soup recipes. Check out our easy Late Summer recipes.

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Creamy Tomato Soup with Lemongrass and Ginger

This soup is a little bit Indian, a little bit S. E. Asian, a little bit English, and very divine.

A soup that has stood the test of time. Fragrant and beautifully flavoured, it is treasured still by my family. It is a little bit Indian, a little bit S. E. Asian, a little bit English, it is divine. It is light enough to have in Summer and Autumn.

Similar recipes include Tomato-Garlic Soup with Tamarind and Spices, and Cream of Potato and Tomato Soup with Leeks.

You might also like our Tomato Soup recipes here. Indian Soups are here. Or browse Tomato recipes here. Check out our easy Autumn recipes here.

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Roasted Capsicum, Tomato and Peanut Soup with Chipotle

A wonderful, smoky flavoured soup.

A dear friend was experiencing tough times, but he made this wonderful Autumnal Soup as one of his first experiments with cooking solo again! It was an instant success and did the rounds of many friends.

About 2 decades after first making this soup, I discovered its origin – it is from Cooking with Kurma by Kurma Das. Kurma is a Hare Krishna vegetarian cook and replaces all onions and garlic with asafoetida – that solves the puzzle of why this very Indian ingredient features in a Mexican-style soup.  Feel free to replace the asafoetida in the recipe with onions and garlic.

It is truly Autumn now, in that Adelaide sort of way, where the cold blues of summer disappear and the warm rich tones of autumn gradually make their way into one’s heart. Leaves of yellow and red and brown. Ash white of garlic skins. Red of pears, brown of pears. Red and green of apples. Yellow of quinces, red of pomegranates. The palette of autumn is magnificent indeed when in its full glory. And the scents! Apples, quinces, autumn roses. The last of coriander. Bog sage blowing blue in the breeze. Onion flowers wafting around. Tomatoes, the last of, so very sweet and juicy in autumn without that intense Summer sun. Just perfect for this soup.

For similar recipes, try Tomato-Garlic Soup with Tamarind and Spices, Cream of Roasted Swede Soup, Carrot and Roasted Tomato Soup, Rustic Red Lentil and Tomato Soup, and Tomato Soup with Feta.

Browse our other Tomato Soup Recipes, all of our many Soup Recipes, our Capsicum Recipes, and all of our Tomato recipes. Or simply explore our Late Autumn dishes.

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A Light Summery Tomato Soup | South Indian Tomato and Potato Soup

Take this soup on summer picnics.

A gorgeously summery tomato soup that is perfect for Autumn too. Good tomatoes are generally available from Early Summer to Mid Autumn, and light soups suitable for the weather are wonderful.

This is an Indian soup. As I understand it, soups are more recent additions to South Indian cuisine, probably as a result of the British dominance. Not a rasam, generally not spicy, they are nevertheless flavoursome. On one trip to Kerala we got into the habit of having soup after our meal, sitting outside and chatting the evening away.

Are you after other Indian Soups? Try South Indian Spring Onion Soup,  Indian Tomato and Potato Soup, South Indian Green Pea Soup, and Light Summery Tomato Soup. Madhur Jaffrey also does a wonderful tomato soup in one of her books – full of lemongrass and Indian spices and it is a real keeper.

We have other Tomato Soups. Try Rustic Tomato Soup with Feta, Carrot and Roasted Tomato Soup, and Roasted Capsicum, Tomato and Peanut Soup.

Explore all of our Tomato Soup recipes, all of our Indian Soups, and all of our Indian recipes . Or browse our Late Summer dishes.

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