Roasted Tomato Soup Recipe | Easy & Quick Veg Soup | आसान टमैटो सूप | Chef Sanjyot Keer

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is more nutritious, while water is a cost-effective substitute.

Trim the eyes of the tomatoes and cut them in half.

Cut the onions into quarters.

Peel and slice the ginger.

Add garlic, coriander stems, and Kashmiri red chillies to the pan.

Heat a pan and add 1 teaspoon of oil.

Place the tomatoes cut-side down in the pan.

Add the onions, ginger, garlic, coriander stems, and chillies to the pan.

Season with a large pinch of salt and freshly ground black pepper.

Roast the vegetables on high flame for 3-4 minutes until the tomatoes are brownish-blackish.

Flip the tomatoes and veggies, drizzle with oil, cover, and lower the flame.

Cook for an additional 5 minutes, adding water if needed to prevent burning.

Let the veggies cool, then remove the stems from the chillies.

Blend the veggies with some water until smooth and silky.

Strain the blended soup into a deep vessel.

Adjust the consistency with hot water as needed.

Taste and adjust seasoning, adding more salt and a pinch of sugar.

Add 2 tablespoons of butter and bring the soup to a simmer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary