Spiced Homemade Tomato Soup w/ Lime Cream
Today I’m sharing a recipe for homemade tomato soup in honor of the Blendtec Blender giveaway that I have going on. It’s also a Stonyfield Blends Organic Yogury giveaway too but don’t worry, I haven’t put any fruit-flavored yogurt in the soup. There is, however, a pretty amazing yogurt and lime zest sauce for drizzling into the soup before serving.
There was a lot of soup around when I was growing up. But there were very few cans. There were the tins of hearty clam chowder that would show up in the cupboard just for me whenever it was my dad’s turn to go grocery shopping. And there were cans of tomato soup.
I don’t know why my mom didn’t make homemade tomato soup since she made so many other kinds of soups. But cans of tomato soup were a staple.
Especially with grilled cheese sandwiches.
Nowadays I don’t buy canned soup (except for a small stash that I have on hand just in case during hurricane season). I don’t know why I don’t buy them. I just don’t think of it.
And that means that I don’t think of buying canned tomato soup either.
So when I get a craving for tomato soup I need to make homemade tomato soup. Thankfully, it’s pretty easy. And better than that, if I make it myself I get to add all kinds of fun twists. In this case I’ve added garam masala, an Indian spice blend which typically consists of pepper, cinnamon, cloves, cumin and cardamom (although the spices in it can vary with the region of India). And I made a yogurt lime cream sauce to drizzle into the bowls just before serving to perk it up a bit.
Note that you have to add the yogurt cream after you’re done heating the soup or else the acid from the tomatoes and the heat of the liquid will make it curdle. Just follow the recipe. I say to drizzle it in AFTER you’ve ladled the soup into the bowl so you can’t go wrong there.
And there you have it. Homemade Tomato Soup, not from a can. It’s really easy. Sorry that I’ve taken NINE steps to tell you how to do it in the recipe. I was feeling thorough. I promise that it will take more effort to read the recipe than it will to make the soup.
It’s so easy that you’ll wonder why you ever bought it from a can in the first place!
- 2 medium onions, diced
- 1 tbsp vegetable oil
- 3 fat garlic cloves, roughly chopped
- 2 tsp garam masala
- 2-28 ounce cans plum tomatoes and their juice
- 1 cup (and possibly more) chicken broth, vegetable broth or water
- lime zested yogurt cream (recipe below)
- In a medium-sized sauce pan warm the vegetable oil over medium-low heat. Add the onions and let them get soft. That takes about 5-7 minutes. Before the onions start getting a tan, add the garlic and the garam masala. Stir and cook for 30 seconds. Add the plum tomatoes and their juice.
- Pour the broth into one of the plum tomato cans and swish it around to dislodge any of the tomato juices stuck to the sides. Then pour it into the other can and do the same, finally pouring it into the pot with the tomatoes. Add 1 teaspoon of salt. Stir. Increase the heat to high and let it get busy and bubbly.
- Turn the heat down to low. Cover the pot and let everything relax together for 10 minutes.
- Taste the liquid. If you’re not getting a sweet summery tomato taste, add some sugar (no more than 1 teaspoon though or else it will start to taste like weird Indian Spiced Tomato Candy). STir. Partially cover the pot and let it simmer for another 10-20 minutes (20 is better but if you only give it 10, that’s fine too).
- Pour the soup into a blender. Put the lid on the blender but make sure that you leave out the middle of the lid and put a tea towel over top. Otherwise the heat and steam from the soup will cause a hot disaster. Blend it up!
- Taste it again. Add more salt and possibly more sugar if needed. Blend.
- At this point you can decide that the soup is perfect the way it is. Or, you can thin it with a bit more broth. Or, if you want a really smooth texture (which will already have been obtained by some blenders like the Blendtec in my current giveaway, but not by others) you can strain the soup into a bowl through a fine mesh sieve. The latter is what I did for the soup pictured above. It may take awhile to stir everything in the sieve to get it all to go through, but the result is really smooth and lovely. Also, you can totally use the stuff left in your sieve as something of a tomato paste. Freeze it and add it to pasta sauces, other soups, stews or toss with cooked veggies. On Food52, I saw a similar recipe where somebody put the strained mush on some eggs for breakfast. You could also smear it on toast as a little canapé.
- Ladle soup into bowls. Dribble in about 1 tablespoon of the Lime Zested Yogurt Cream.
- For the pretty effect in the picture, I just dripped drops off of a spoon, equally spaced around the bowl. Then I dragged a toothpick in a circle that went through each drop. A final drop in the middle and a drag of the toothpick and Ta da!
- ⅓ cup full fat yogurst , such as Stonyfields Organic
- ⅛ tsp salt
- ½ tsp lime zest
- 1 to 2 teaspoons water
- In a small bowl, combine everything except the water. Mix the water in a little bit at a time until the sauce is thin enough for it to drizzle off the end of your spoon, rather than kind clump off in a blob.