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Simple tomato soup

Leela’s shared with us yet another dish from her genius late mother. By turning tomato chutney into soup, it became a quick dish to add to the table for a meal. There are many versions of Bengali tomato chutney and also tomato soup; this is Leela’s family’s version. Try it with rice, or with a grilled cheese sandwich for dipping.

Simple tomato soup

by Leela Chakrabarty

Leela’s shared with us yet another dish from her genius late mother. By turning tomato chutney into soup, it became a quick dish to add to the table for a meal. There are many versions of Bengali tomato chutney and also tomato soup; this is Leela’s family’s version. Try it with rice, or with a grilled cheese sandwich for dipping.

Prep time: Quick

Prep time: Quick

1 tbs butter or vegetable oil

20g black raisins

1 tsp mustard seeds

1″ ginger, thinly sliced or grated

3-4 medium red tomatoes, sliced into wedges or diced

¼ tsp turmeric powder

½ tsp salt

3-4 cups water

¼ cup sugar

1 tsp cornflour

  1. Heat a medium-sized saucepan over a medium flame. Once hot, add the butter or oil along with the raisins, and fry for about 1-2 minutes until the raisins are plump.
  2. Add the mustard seeds and fry for another 30 seconds or so until the seeds begin to sputter.
  3. Stir in the ginger and cook for another minute.
  4. Sprinkle in the turmeric and add the tomato pieces, then fry the mixture for about 2-3 minutes, mixing everything well.
  5. Pour in the water and salt, stir well to mix, then bring the saucepan to a boil. Once it boils, cover the pan and turn the heat down to medium-low, and continue cooking for 10 minutes.
  6. In the meantime, mix the cornflour with 1 tbsp of water to create a slurry and set aside.
  7. After 10 minutes, uncover the saucepan and mash the tomatoes with the cooking spatula against the side of the pot. Continue cooking until the desired consistency; it should be like a thick soup.
  8. Pour in the sugar and the cornflour slurry and mix well to combine. Cook for another 1-2 minutes until the soup becomes slightly viscous.
  9. Serve the soup hot, garnished with mint leaves.

Tips

  • Dates can be added instead of raisins.
  • The sugar is to taste: the amount can be decreased or even omitted entirely if preferred. However, the sugar will help balance the soup if the tomatoes are on the sour side.

Ingredients

1 tbs butter or vegetable oil

20g black raisins

1 tsp mustard seeds

1″ ginger, thinly sliced or grated

3-4 medium red tomatoes, sliced into wedges or diced

¼ tsp turmeric powder

½ tsp salt

3-4 cups water

¼ cup sugar

1 tsp cornflour

Directions

  1. Heat a medium-sized saucepan over a medium flame. Once hot, add the butter or oil along with the raisins, and fry for about 1-2 minutes until the raisins are plump.
  2. Add the mustard seeds and fry for another 30 seconds or so until the seeds begin to sputter.
  3. Stir in the ginger and cook for another minute.
  4. Sprinkle in the turmeric and add the tomato pieces, then fry the mixture for about 2-3 minutes, mixing everything well.
  5. Pour in the water and salt, stir well to mix, then bring the saucepan to a boil. Once it boils, cover the pan and turn the heat down to medium-low, and continue cooking for 10 minutes.
  6. In the meantime, mix the cornflour with 1 tbsp of water to create a slurry and set aside.
  7. After 10 minutes, uncover the saucepan and mash the tomatoes with the cooking spatula against the side of the pot. Continue cooking until the desired consistency; it should be like a thick soup.
  8. Pour in the sugar and the cornflour slurry and mix well to combine. Cook for another 1-2 minutes until the soup becomes slightly viscous.
  9. Serve the soup hot, garnished with mint leaves.

Tips

  • Dates can be added instead of raisins.
  • The sugar is to taste: the amount can be decreased or even omitted entirely if preferred. However, the sugar will help balance the soup if the tomatoes are on the sour side.

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© Copyright Periuk 2021

© Copyright Periuk 2021

 
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