There are a million tomato soup recipes but I come back to this one over and over again. It hits my two favorite notes - spicy and garlicky and with a piece of Cheesy Roasted Garlic Achaar Bread, you can't go wrong!
This recipe can also be modified easily for spice levels, see note below.
Serves 4-6
Ingredients
4 tablespoons butter or ghee
1 medium yellow onion, roughly chopped
2 tablespoons Brooklyn Delhi Roasted Garlic Achaar
1 jar of Brooklyn Delhi Tomato Achaar*
1 28 oz can San Marzano tomatoes - whole, crushed or diced
1 1/2 cups low sodium vegetable broth or water
1/4 cup heavy cream
1 tablespoon sugar, to taste
chopped parsley or chives for garnish
Method
Melt butter or ghee in a saucepan over medium high heat.
Add onions and saute for 5-8 minutes until softened and translucent. Stir in Garlic Achaar, Tomato Achaar, canned tomatoes and broth or water.
Simmer uncovered for about 30 minutes. Mix in sugar.
Remove the soup from the heat and allow to cool about five minutes. Use an immersion blender or transfer soup to a blender, and blend until almost completely smooth.
Add soup back to the saucepan and stir in heavy cream. Adjust with additional salt, pepper or sugar if necessary.
Tips
*If you are not sure of your spice tolerance, I would start with a 1/2 jar of Tomato Jar and then increase if you want more heat. The Tomato Achaar is already cooked so you can add it in at any time in the recipe.
For Serving
Garnish with parsley or chives. Serve with Cheesy Roasted Garlic Achaar Bread.
In this recipe
