Quick and Easy Tomato Shorba
A relatively fast and simple, one pot version of the Indian soup based on another that was posted here. This makes a fairly thick soup, so if desired, you can add water, or reduce the amount of cream soup base, or both. It's typically a mild, almost sweet soup, but you can add a blast of cayenne if you want to make it spicy. The first recipe I posted, so constructive comments and tips are a great thing, but please be gentle :) I'm a single person, so the challenge is finding interest and variety in small quantity recipes. Hope you like it. I categorized it as Indian, but it might be fusion with Indian roots. Meh.
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INGREDIENTS
Nutrition- 1⁄2
- 2
- 1 -2
- 1(10 ounce) can tomato soup
- 3tablespoons cream soup, base
- 7ounces milk
- 1⁄2
Spices (I eyeballed them so add to taste)
- 1teaspoon coriander
- 1⁄4
- 1⁄4
- 3 -4
- 1⁄8teaspoon lemon juice
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DIRECTIONS
- First, prep the veggies and have them ready.
- In an appropriately sized pot on medium low, heat your oil,
- add the onion and get that started to translucent,
- add the garlic about half way through,
- then add the tomato soup as the onions start to get translucent.
- Add ginger, tomato, and spices as the tomato soup starts to warm up, stir very often.
- Mix the cream soup base in the soup can with the milk, careful to remove lumps and add it to the rest. Hey, you can use a cup, but why dirty more dishes for a one-pot recipe, right?.
- Bring to a very slow boil and reduce heat to nearly low so it simmers gently and thickens up for a few minutes.
- Serve with naan, onion kulcha, toasted pita with a bit of cream cheese on it, or whatever you like. The soup often has little round croûtons in it which I didn't have , so omitted it. You can add shelled raw (green) pistachios if you feel adventurous.
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