Tuesday, July 26, 2011

Vegan Tomato Scallion Soup (With roasted Cumin)

This is not the first soup that is based on tomatoes that have been published on this blog. I have made Vegan Tomato Soup, Roasted Red Bellpepper Soup before. Both of them have tomatoes in them. Then why another tomato soup? Reason is my younger one who is four years old. For her, it is not soup unless it has tomatoes in it. I have made so many different kinds of soup but all she wants is soup with tomatoes in it. So, I made this version and added carrots and scallion to it. She was a happy camper.
One year back - Vegan Zucchini Soup
Ingredients:
Peeled whole tomatoes in a can - one can of 28 Oz (Or use 7 blanched plum tomatoes)
Vegetable broth - 3 - 5 cups (I used 4 cups - See Notes)
Scallions - 7 chopped reserving 1/4 cup of green part for garnishing
Cumin - 1 heaping tsp
Oil - 2 TBSP
Pepper corns - 1/2 tsp or to taste
Green chillies - 3 or per taste (optional)
Salt - to taste
Ginger - 1/2" piece peeled and chopped into big chunks
Carrots - 4 medium peeled and diced (See Notes)
Method:
In a pan, heat oil. When hot, add ginger, green chillies if using. When they are half toasted, add scallions, carrots. Stir and sprinkle some salt. Let it roast a bit. When they are half done, add vegetable broth and bring it to a boil. Start with 2 cups and you can always add more if needed later. Drain the tomato can reserving the juice. If you are using fresh tomatoes, blanch them and drop them into the pan. Let it all come to a boil.
In a small skillet, toast the cumin seeds. Powder them in a mortar and pestle along with black pepper corns. Set aside. When the mixture comes to a boil, turn off the heat and let it cool a bit. Take it in a blender when a little cool and puree it. Pour it back to the pot and start heating. Add broth and or reserved juice from the can to adjust the consistency. Add the cumin and pepper powder and mix well. Simmer it for a minute or two and then turn off the heat. Serve topped with chopped scallion greens.

Notes:
Some brands have more juice in the whole peeled tomatoes can than others. That is the reason for giving the range. If you used fresh tomatoes, you will need more broth to get the desired consistency.

Enjoy. Pin It

19 comments:

  1. Yum, love the recipe, color and everything about it :)

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  2. I am just like your daughter. I would prefer to have tomatoes in all my soups. Roasted cumin and scallion sounds yumm.

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  3. I agree with your little girl, what's soup without tomato? Now your soup looks gorgeously smooth!

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  4. looking at the comments, looks like your daughter is like most of us. First time here and love your blog. Hope to visit often.

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  5. Tomato soup looks delicious and inviting.


    Deepa
    Hamaree Rasoi

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  6. Slurp..drooling here.Its so yummy..

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  7. The soup has got a lovely color! Cumin is a good addition...

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  8. healthy and colourful soup..

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  9. This looks so fresh and comforting :)

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  10. my younger son is fond of tomato soup..this looks very colorful and to mention..the pictures are awesome..!!

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  11. I don't blame her .. i can never have enough of tomatoes. :) Looks colorful and taste good always.

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  12. woo! i love tomato soup so much, used to eat the campbell's w/ pasta noodles as a kid. Now I gottaa make this elegant amazing version. Awesome! bookmarking this.

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  13. I am a big fan of tomato soup.. simply yumm...

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  14. looks delicious. A thick rich tomato bisque! and the cumin and peppercorn accents sound fabulous!

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  15. Hi Champa - this is a wonderful soup dish - healthy yet full of punch! your daughter knows the good stuff:)

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  16. thanks for sharing.

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