Tomato soup is a staple among the variety of soups, and every single person I know has their own method. Each has their own recipe, with a distinct taste and particular flavourings – these could be Indian, Italian, Mexican or so on. At the end of the day, it’s their own favourite version of tomato soup, and this one – roasted tomato soup – happens to be mine.
Tomato soup is often a comfort soup to many, especially when one is ill or at home alone and therefore cooking lightly. But it is also ideal for when one wants to entertain and offer something homely to guests.
In that sense, it’s both familiar and versatile. You can dress it up or dress it down, depending on the occasion. You can also decorate it through garnishing and plating, and present it well. While it works just fine on its own, it can be an appetizer or had as or with an accompaniment. I like to have it alongside some kind of toast.
In terms of spices, I like to keep mine simple: salt and pepper are enough, and a dash of lime before serving adds more flavour. You may wish to add rosemary or some Italian herbs to season it, if you prefer. The secret to the taste in my recipe is that the tomatoes are roasted first. The roasting adds a really nice flavour to the soup, versus steaming or boiling. The colour itself is very inviting and looks lovely on a table setting.
Speaking of colour, there was a little trick I used to do with this tomato soup when my kids were growing up. While I retained the tomatoes as a base, I always added some kind of gourd (many are commonly grown in South India, and I tended to use a ridge or bottle gourd most often) or else a carrot to the soup. Both would blend in invisibly; in fact, the carrot would heighten the colour. This was how I got my children to eat even more vegetables than they knew they were consuming. Nowadays, they have become discerning adults, so I focus more on the flavours and presentation when serving them this dish, rather than on disguising nutritious ingredients! So red bell peppers are included instead, which flavour the soup nicely alongside the simple spices.
As for me, tomato soup was also a part of my growing years. What was interesting was that my mother used to make it with a food mill, by hand. We didn’t have a blender then, and soups themselves were an unfamiliar item and more exciting as a result. I can still remember watching her sitting down with the food mill to prepare the soup. It had its own fantastic flavour. In fact, she also used to make tomato ketchup at home, which I did for a long time as well. I may share that recipe soon too.
In the meanwhile, here’s my own warming and tasty take on the quintessential tomato soup.
Roasted Tomato Soup
(Serves 2)
1 red bell pepper
4 medium size tomatoes
Salt to taste
2 cloves garlic
¼ teaspoon black pepper powder
Garnishing of your choice
On an open flame, place the tomatoes and bell pepper in turn and roast them until charred.
Place these aside in a dish and allow them to cool.
Once they have cooled, remove the charred skin using your fingers.
Roast the garlic in a drop of oil. Add it to the blender along with the roasted tomatoes and bell pepper. Blend until you get a thick purée.
Pour the mixture into a pot and add a little water to the desired consistency. Add salt and pepper. Boil.
When ready to serve, add a dash of lime and garnish as you’d like to – perhaps with fresh cream or more pepper.
I hope you’ll enjoy this delicious roasted tomato soup. It’s perfect all year round, and is nourishing as well as soothing. Don’t forget to sneak in some extra vegetables – ones that don’t adjust the colour much – if you’re serving it to little ones!
