Herbed Bombay Tomato Soup

photo by JackieOhNo



- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 teaspoons vegetable oil
- 1 very large onion, thinly sliced
- 4 garlic cloves, crushed
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1⁄2 teaspoon fennel seed, slightly crushed
- 2 bay leaves
- 1 (28 ounce) can crushed tomatoes
- 1 1⁄2 cups vegetable broth
- 1 teaspoon sugar
- 1 cup peas
- 1⁄2 cup evaporated milk
- 1 tablespoon finely chopped fresh mint leaves
directions
- Heat oil in a large saucepan over medium heat. Add onion, garlic and spices. Cook stirring frequentley, 5 minutes or until onion is tender.
- Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
- Add tomatoes, broth and sugar. When mixture boils, reduce heat to medium-low, cover, and simmer 15 minutes.
- Stir in peas and cook covered 10 minutes more. Stir in milk and remove from heat. Remove and discard bay leaves.
- Spoon soup into bowls and garnish with mint leaves.
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Reviews
-
I double of this recipe and made it for my daughters school. She has soup and toasties during term three on Friday and it was our turn to make the soup. Almost all of it was gone.. I would recommend for others who double the soup not to add double the spice (Ground coriander, ground cumin and fennel seed) until you tasted it and slowly add more to the soup on taste. I found the cumin overpowered a little when it was doubled, otherwise it's was a great soup. Thanks so much morgainegeiser