POPULAR RESTAURANT STYLE SOUP RECIPES

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 clove Garlic (crushed)
• 1 teaspoon Garam Masala (store‑bought blend)
• 2 Dried Red Chilies (soaked in warm water then blended into a paste)
• 1 medium Onion (finely chopped)
• 4 Tomatoes (large, roughly chopped)
• 1 cup Sweet Corn Kernels (fresh or frozen, optional for extra sweetness)
• 4 cups Water
• 1 teaspoon Granulated Sugar (adjust to taste)
• 2 tablespoons White Vinegar
• 1 tablespoon All-Purpose Flour (for the roux)
• 1 tablespoon Unsalted Butter (cut into small cubes)
• ½ teaspoon White Pepper Powder
• ½ teaspoon Salt (or to taste)
• 1 cup Heavy Cream (full‑fat, chilled)

Instructions

1. Prepare aromatics and chili paste

   Crush the garlic clove, finely chop the onion, and soak the dried red chilies in ¼ cup warm water for 5 minutes. Blend the softened chilies with a splash of the soaking water to form a smooth paste.

   Time: PT5M

2. Sauté garlic, spices and chili paste

   Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic, garam masala, and the red‑chili paste. Stir continuously for about 1 minute until fragrant, being careful not to let the garlic burn.

   Time: PT2M

   Temperature: Medium heat

3. Add onions

   Add the finely chopped onion to the pan. Sauté for 2‑3 minutes until the onion becomes translucent but does not turn brown.

   Time: PT3M

   Temperature: Medium heat

4. Build the soup base

   Add the chopped tomatoes, corn kernels, water, sugar, and white vinegar. Bring the mixture to a gentle boil, then reduce to a simmer and cook for 15 minutes, uncovered, until the tomatoes are completely softened.

   Time: PT15M

   Temperature: Medium‑high to bring to boil, then medium‑low to simmer

5. Blend to a smooth puree

   Remove the pan from heat and let the mixture cool for 2 minutes. Transfer the soup in batches to a blender (or use an immersion blender) and blend until completely smooth.

   Time: PT5M

6. Make a light roux

   In a small saucepan, melt the butter over low heat. Sprinkle the flour over the melted butter, whisk continuously for 1 minute until the mixture turns a pale golden color (this is a roux).

   Time: PT2M

   Temperature: Low heat

7. Thicken the soup

   Stir the hot roux into the blended soup, mixing thoroughly to avoid lumps. Return the pot to low heat and simmer for 5 minutes, allowing the soup to thicken slightly.

   Time: PT5M

   Temperature: Low heat

8. Finish with cream and season

   Add the heavy cream, white pepper powder, and salt to the soup. Stir gently and simmer for another 3‑4 minutes until the soup is hot throughout but not boiling.

   Time: PT4M

   Temperature: Medium heat

9. Serve

   Ladle the hot cream of tomato soup into bowls. Garnish with a drizzle of cream, a few fresh basil leaves, or a sprinkle of white pepper if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g