A soup that has stood the test of time. Fragrant and beautifully flavoured, it is treasured still by my family. It is a little bit Indian, a little bit S. E. Asian, a little bit English, it is divine. It is light enough to have in Summer and Autumn.
Feel free to browse recipes from our Retro Recipes series. You might also like our Tomato Soup recipes here and here. Or you might like to browse Tomato recipes here and here. Check out our easy Autumn recipes here and here.
Creamy Tomato Soup with Lemongrass and Ginger
(Serves 4 – 6)
Cream of Tomato soup has been adopted by Indians with a passion. The same small coffee houses that offer the most traditional dosas and vegetable pakoras have, to the surprise of many visitors, tomato soup on their menus. When cooking tomato soup, most Indians cannot help putting in a few herbs and spices, for example, curry leaves that grow outside the back door. The soup becomes very aromatic…..
This originates from Madhur Jaffrey. Her recipes were quite Anglicised, so the recipes has flavours of SE Asia was well of India.
This soup can be eaten hot or cold.
|675 g ripe tomatoes, chopped||1 Tblspn sliced lemon grass||10 – 15 curry leaves|
|3 slices fresh ginger||1.25 tspn sea salt||4 Tblspn unsalted butter|
|2 Tblspn white flour, plain||100 ml single cream||600 ml milk|
|0.5 tspn ground roast cumin seeds||large pinch of freshly ground black pepper||1.25 tspn salt, extra|
|pinch or more of cayenne pepper||2 tspn lime or lemon juice||1 Tblspn finely chopped fresh coriander|
|a little brown sugar|
Combine the tomatoes, lemon grass, curry leaves, ginger, 0.5 tspn salt and 100ml water in a large pot and bring to the boil. Cover, lower heat and simmer gently for 15 minutes. Uncover, turn heat to medium, and simmer a little more aggressively for another 15 minutes. Put the tomatoes through a sieve. You should have about 500ml of thick tomato juice – add water to make up to 500ml.
Taste, and adjust with sugar if necessary. Bring this juice to a simmer and keep on a very low flame.
Melt the butter in a heavy saucepan. Add the flour. Stir and cook the flour on low heat for 2 to 3 minutes, without letting it burn. Pour in the hot tomato juice, stirring all the time. Add the cream and the remaining 0.75 tspn salt. Stir to mix and bring to a simmer.
Add the lime or lemon juice if the tomatoes were sweet. Add all the other ingredients except the fresh coriander.
Stir and serve with coriander as a garnish, or cover and refrigerate if serving cold.