Tomato soup with Indian spices and fresh cheese

I've been feeling sort of feeble and achy all weekend, so after we actually went out in the city and did things today, I wanted nothing more than some soup.

I've been completely addicted to Indian Home Cooking, which I got as a gift recently and will be referring to in these pages quite a bit in the near future. This soup is lightly adapted from it, in response both to what we had in the house and what I thought sounded good just now. It's just a bit off the beaten track of tomato soup, a little extra vivifying from the spices and extra hearty because of the cheese. Highly recommended. Below is a recipe for the soup as I made it, rather than exactly as it is in the book.

INGREDIENTS
2 T. olive oil
1 onion, chopped
2 bay leaves
1 T. flour
2 cups canned chopped tomatoes
3 cups water
2 cloves garlic, minced
about 1/2" piece of ginger, grated
1/2 t cayenne
1/2 t garam masala
1/4 t turmeric
1 cup chopped cabbage
1 carrot, cut into smallish dice
salt to taste
about 8 oz queso fresco, cut into 1/2" cubes

TO DO
Cook the onions and bay leaves in the oil until the onions begin to soften. Add the flour and cook 1-2 minutes, stirring constantly. Add the tomatoes, water, and spices. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes. Remove bay leaves and puree. Add vegetables and simmer, partially covered, for another 10 minutes. Add salt to taste. (As with most soups, it is key not to undersalt.) Add the cheese and simmer just until heated through.

Posted by redfox at January 09, 2005 04:27 PM (recipes) | Comments (3)

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