Spicy Tomato Soup

After some looking at different recipes, I thought I would experiment with making an Indian Tomato Soup, as I once had in a restaurant. This comes close. Warning! Indian Chili powder is much spicier than your ordinary store-bought.

INGRIDIENT

2 tablespoons olive oil

1 onion, chopped

2 bay leaves

1 tablespoon all-purpose flour

1 tablespoon ginger-garlic paste

1 teaspoon garam masala

½ teaspoon ground turmeric

1 tablespoon Indian chili powder

½ cup water, or as needed

1 (28 ounce) can tomato puree

1 tablespoon white sugar

salt to taste

⅓ cup heavy cream or half-and-half (Optional)

DIRECTION

Step: 1

Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.

Step: 2

Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.

Step: 3

Remove bay leaves and serve with cream if desired.

NUTRITION FACT

Per Serving: 167 calories; protein 3g; carbohydrates 18g; fat 10g; cholesterol 18.1mg; sodium 627.4mg.

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