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Indian Tomato Soup With Chilli Cheddar Puff Sticks


Indian Tomato Soup

What I need [Serves 2-3 ]

  • 4 cups roughly chopped tomatoes [any variety which is not very sour]
  • 3 tbsp yellow moong lentils [the secret ingredient]
  • 3 tbsp ghee [clarified butter] or unsalted butter (or olive oil for vegan)
  • 2 tbsp grated ginger
  • 1 fat garlic clove
  • 1/4 cup chopped onion
  • 1 ” stick cinnamon
  • 1/4 tsp roasted cumin seeds [bhuna jeera]
  • 2 bay leaves
  • 5 cups of water/vegetable stock/chicken stock
  • 2 tsp red chilli powder [adjust to taste]
  • pinch of turmeric
  • 1/4 tsp garam masala
  • 1/2 tsp sugar
  • Fresh lime juice [to taste]
  • Salt to taste
  • Chopped cilantro,butter/cream for garnish

How I did it : Boil the chopped tomatoes,moong dal and salt with of water/stock till cooked.Once boiled, transfer to a blender or food processor and blend to a smooth consistency.Strain the soup through a soup strainer to remove the tomato skins and seeds.In a medium  pot, melt the ghee and add chopped onions to it.Saute for 5 minutes, till onions are soft.Next, add the grated ginger and garlic and saute for 30 seconds more.Next add the strained soup mixture, cinnamon, bay leaves, turmeric,roasted cumin seeds,red chilli powder to the pot.Check the salt and add more water/stock depending on the consistency you want your soup.Let the soup come to a boil, lower the heat and simmer on low for 15 minutes.Once cooked, remove from heat and add the sugar & garam masala. Squirt a lemon wedge over the soup,garnish with cilantro and a dollop of butter and serve warm with chilli cheese puffs

or croutons or bread sticks.

Chilli Cheddar Puff Sticks

  • 1 sheet puff pastry, thawed
  • 1 tbsp red chilli powder [or paprika]
  • 1/2 cup shredded cheddar cheese
  • 1 beaten egg, for brushing
  • 1 tsp salt to sprinkle
  • Flour for dusting

How I did it: Preheat the oven to 400F /200 C. Line a baking sheet with parchment paper.On a floured surface, unfold your puff pastry.Brush the puff pastry sheet with egg wash thoroughly.Spinkle red chilli powder and salt over the whole sheet.Now, spread the grated cheese on half of the puff pastry sheet leaving 1″ from the ends and press the cheese down so that it sticks to the surface.Re-brush the left out 1″ with egg wash thoroughly.Fold over the other half of the pastry sheet over the cheese and seal the edges.You can use a fork to pinch the edges.Take a rolling-pin and roll out the pastry slightly.Once rolled out, brush the top with egg wash again.Cut out 18-20 strips of the puff pastry of about 1/2″ width.Twist the strips holding them between your hands. Bake the sticks for 8-10 minutes or until light brown.

Enjoy!

Sending this to Hearth n Soul #35

50 replies on “Indian Tomato Soup With Chilli Cheddar Puff Sticks”

I am a soup FIEND! I think I have told you that. I have a spicy tomato soup on my site somewhat similar to this spice combination that I put together from a recipe I read in the dentist’s office. I LOVE IT. I find lentils also add a lovely thickness to a soup if ground into a flour before they are added, too.
I cannot wait to try it!
🙂
Valerie
(and the breadsticks would be delicious and so simple; they are so pretty, too!)

nothing beats a nice homemade soup on a cold winter days..looks hearty and comforting..

I really can’t eat tomatoes raw because I’m allergic to the acidity so I won’t make the soup (thank goodness I can eat tomato sauce because it’s cooked down). BUT, those chili cheddar puff sticks will be made :). I can’t wait to try them out. Wonderful post Tanvi 🙂

What a beautiful soup, Tanvi! Soup, a tidbit, and salad are a favorite wintertime dinner at my house, and I make a version of Tamatar ka Shorba quite often. Yours looks so much better, and certainly more authentic, than mine, though. Must try (and, luckily, I have 2 kilos of fresh tomatoes from my garden in my kitchen waiting for a use right now). Joy!

I love a really good tomato soup although I’ve never seen one just like this with so many spicy & deep flavours.., so you know what I’m going to do now don’t you Tanvi…, I’m really going to have to keep this one for our cooler months & give it a go. I never knew tomato soup was a favourite in Indian cuisine…, interesting fact. Thanks for sharing 🙂

Oh how clever, the secret ingredient! Now I’ve gotta try it. But you got my imagination running by mentioning the version with tamarind. That sounds really good as well. I’m always so happy when you link up your memories and recipes with the Hearth and Soul hop. Thank you, friend!

yum! I tend to think that tomato soup is boring, but with spices it will be better right? And thx for letting us know about the secret ingredient 😉

I love tomato soup and your flavorful version looks wonderful. I love the idea that you have added lentils. It must add a wonderful flavor and boosts up the healthiness of the soup. I think your cheese puffs look beautiful too. What a great idea. I just so happen to have some left over pastry puffs. So I will have to make them soon and your delicious soup:)

I have the same feeling too. I catch myself doing exactly the same thing as my mother used to do. I guess it is in the genes, don’t fight it, accept it and love it! This soup would be ideal for me now that I am sick!

🙂 What a lovely bowl of goodness: I like everything in it: the idea of a fusion soup, the spice blend and these awesome cheddar sticks!
Glad to find another everyday soup fan 🙂

I love soup, especially tomato! I like the addition of lentils to this soup. I can almost taste the depth of flavor they add. Those cheese sticks look pretty darn tasty as well! Such a delicious pairing.

I love soups and Tomato Soup more or less tops the list along with chicken soup but in case of your recipe the piece de resistance is indeed the chilli cheddar puff sticks as we say in Hindi soup mein char chand laga degi……. ahem… will not translate that into English…. add 4 moons to the soup? NO!

In all my years of cooking I have never made a tomato soup….luckily now I have one and a secret ingredient soup as well!! Love your pictures and thanks for sharing at the hearth and soul hop.

Hey,

Made your chicken balls in coconut rice for Vday. We looooved it. Unfortunately I couldn’t get a picture. We were so hungry that we couldn’t wait to take a picture.

Love those cheddar sticks. Got to try these next.

I and my family tried, for the first time, tomato soup from our local favorite Indian restaurant. The waitress assured us it was good. It was. She said it had cardamon in it. I decided to find out more about Indian tomato soup so we could make it ourselves. This looks like a great recipe which I will be trying soon. I also did not know that this is a favorite among Indians; this is just the kind of information that is so fun to learn! Thanks. Will get back to you after I try the recipe

This tomato soup recipe is by far THE BEST I’ve ever come across. I love it so much that I make this on a regular basis which I don’t usually do with recipes found online. Its tangy, its spicy, its sweet…the flavours just explode in my mouth 🙂

And best of all it works wonders when I have an upset stomach

This recipe combo is indeed good. I directly tested it on our friends, and they loved it! No leftovers… My 3 year old son who usually runs away on seeing liquid food also liked it! Had to force him to try, but then he realized this is too delicious to run away!

I had a feeling this soup might be similar to the taste of the tomato soup we are used to,so had to try it.But this is way better and a revelation.Its especially fantastic on a rainy day.Thanks much!!

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