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Tomato Soup with ‘Warm’ Spices

Tomato Soup with ‘Warm’ Spices
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It is  Moscow winter in  Chicago area today. My zucchinis in the garage fridge are covered with a thin layer of ice. My student son is staying with us for two more days – many flights from Chicago have been canceled. So for two more days he will   indulge in homemade food.

I’m cooking one of his favorites – a simple yet satisfying tomato soup. This time, I’m adding to it ‘warm’ spices, or ‘sweet’ spices. A list of warm/sweet spices usually includes cumin, cinnamon, cloves, allspice, star anis, garam masala or ras el hanout mix. In my opinion, these spices could really warm you up by increasing the body temperature, probably because of its spicy and aroma sharpness.

Today my family was especially pleased with my homemade tomato soup.  Fragrant, spicy, hot, with a wonderful truly flame color, this soup turned out deliciously ideal for such a freezing weather. Stay warm!

When I had already prepared the soup, I thought that all these spices could be replaced by 1-2 tablespoons of fragrant garam masala or ras el hanout. 

 

   

6-8 servings

Ingredients

  • 1 can ( 800-900 g/20-28 oz) good quality tomatoes in juice (whole or crushed)
  • 3-4 cloves garlic, minced
  • 1 large onion ( about 4 oz), chopped
  • 1 large carrot, chopped
  • 1-2 sticks of celery, chopped
  • 1 chili pepper, finely chopped
  • 2 tsp grated ginger
  • 1 tsp chili powder
  • ½ – 1 tsp ground cumin
  • ½ tsp curry powder
  • ½ tsp ground cardamom
  • ¼ tsp ground allspice
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground cloves
  • Pinch of nutmeg
  • Pinch of cayenne pepper
  • 1 tsp sugar or to taste (depends on sweetness of tomato and carrot)
  • Salt
  • Black pepper
  • Olive oil
  • Water
  • Cream fresh or cream for serving (1 tablespoon of heavy or 2 tablespoons half and half per serving)

 

 

 Preparation

In a saucepan, heat the olive oil.

Add the onion, sauté about 5 minutes.

Add the chili, garlic, ginger and spices, cook for 1 minute.

Add the carrot and celery, cook for 1-2 minutes.

Add the tomatoes with juice. Fill the tomato can with approximately 2/3 of water. Add to the saucepan. Bring to a boil. Cook, covered about 15-20 minutes on low heat.

Remove from heat. Add sugar, if needed. Puree the soup using hand blender, stationary blender or food processor. If necessary, adjust spices.

Serve with toast, cheese toast, crackers or croutons, adding cream or cream fresh.

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  • Tip :

If you do not have a complete set of spices, use what you have from the list.

I give an approximate amount of water. It depends on the quality of canned tomatoes.

The soup can be stored in the refrigerator. Reheat over medium heat, stirring.

The soup freezes well .

 

 

Cook with pleasure!

 



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