Tomatoes, onion and garlic roasted until sweet and blended into a smooth soup with basil. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 55 minutes.
Prep 10 min Cook 45 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧂Saltto taste
🧅Onion1, quartered
🍅Tomato1 kg, halved
🧄Garlic6 cloves
🌿Fresh Basila handful
🫙Olive Oil3 tbsp
🫙Vegetable Stock2 cups
🌶️Black Pepperto taste
Optional extras
🧀Heavy Cream1/4 cup, optional
Instructions
1
Heat the oven to 200°C. Roast tomatoes, onion and garlic with oil and salt 35–40 minutes until caramelised.
2
Transfer to a pot with the stock and simmer 5 minutes.
3
Blend with basil until smooth and adjust seasoning.
4
Swirl in cream if using and serve with bread or toasted cheese sandwiches.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Roast until the tomato edges char; that's where the flavour comes from.
