Something I didn’t know… tomatoes are used often in Indian cuisine. Haveli in Inman Square in Cambridge has a fabulous Tomato Corn Soup on its summer menu, the recipe of which they were kind enough to share for our What’s the Soup lovers.
Tomato Corn Soup
Print recipe
| Meal type | Celery, Corn, Cumin, Tomatoes |
| Season | Spring, Summer |
Ingredients
- 1 teaspoon all purpose flour (for roux)
- 1 tablespoon butter (or vegetable oil)
- 1 teaspoon cumin seed
- 4 cloves chopped garlic
- 1/2 medium onion
- 1 stalk celery chopped
- 1 slice green pepper 5 chopped tomatoes
- 1 dash salt 1-1/2 cups water 3 sprigs basil leaf (tulsi-leaf)
- 1 pinch coarsely ground pepper
- 1/4 cup sweet corn (best if it's fresh off the cob)
- 1/2 teaspoon sugar
- 1/2 cup milk
Directions
| 1 | Sautee on medium heat the chopped onion, celery, garlic and 1 tablespoon of butter, cumin seed, and green pepper slice, until onions are translucent |
| 2 | Add chopped tomatoes, salt, water, basil leaf, pepper, and cook 5 minutes on high |
| 3 | Blend in a blender, strain in a sieve and set aside. |
| Separately on low heat, make a roux: (to thicken the soup) | |
| 4 | Heat 1 tablespoon butter in a frying pan. Add the flour and cook the roux to a light brown. |
| 5 | Add the soup in to the roux little by little while whisking so no lumps form |
| 6 | Add sugar, red color, milk, sweet corn and bring to a boil. Lower the heat and simmer 2 minutes. |
| 7 | Adjust salt to taste and serve. Garnish with nan croutons and a basil leaf. |