There’s nothing that screams ‘comfort’ louder than unwinding with a bowl of hot soup, a cosy blanket and a good book. Also, winter is a-coming (silent fist pump)!
So just imagine a chilly evening (pretend, if you’re in Bombay), a giant blob of butter gently melting away on steaming hot bread and that bowl of soup. The classic way of making soup generally involves toiling away in the kitchen for a good hour or two, over a simmering pot, slowly cooking the soup, then blending, then garnishing… And oops… you missed that awesome dusk-fall.
Instead, this recipe gives you a creamy, robust soup in less than 20 minutes. Yes, yes, I feel your love already 🙂
- Tomatoes: 3-4 (quartered)
- Red bell pepper: 1 (cut into chunks)
- Onion: 1 (cut into chunks)
- Garlic: 4-5 cloves
- Basil: finely chopped
- Dried red chilli: 1 (optional)
- Sugar: 2 tsps.
- Mustard powder: 1 tsp.
- Fresh cream: 3 tbsps.
Heat oil in a pan until it is smoking hot. Flash-fry all the veggies until they are charred. Blitz the cooled mixture with some water to make a paste.
In a tablespoon of oil, reheat the paste and add the seasoning and condiments. Keep tasting while you add the condiments to make sure you get a balance of the flavours. Adjust according to what you like; add more sugar to make it sweeter or red chilli powder if you want it hotter. Once the mixture is completely cooked (the oil will separate and form a layer), adjust the consistency. This, again, is according to how you like it. Add fresh cream to make it creamy or water to make it lighter. If you want a fat-free version, you could even substitute the cream with milk.
I personally love creamy soups so I add about half a cup of cream and then garnish it with some sage fried in butter. Talk about indulgence!
Once the soup reaches the consistency that you prefer, turn down the heat and simmer it for a couple of minutes just so that all the flavours come together. Pick up your favourite book, grab that slice of fresh baguette, dip and eat. How I love winters!