This is my go-to quick and easy, no compromise on flavor weeknight meal. A perfect soup served with some cheesy garlic bread, or grilled cheese. Yum!
1 large red onion, rough chopped
4 large ripe tomatoes (or 6 medium ones), rough chopped
2 Indian green chillies (substitute 1 serrano, or jalapeño depending on how much heat you prefer)
5 cloves garlic, peeled and crushed
1″ piece ginger, peeled and crushed
1/4 tsp cumin powder
3 tbsp vegan butter ( I use ‘earth balance’)
1 1/2 tsp kosher salt
1 tbsp finely chopped cilantro to garnish
Heat a saute pan over medium heat and melt the butter. Add the garlic, ginger, chillies and saute for 30 seconds.
Add the chopped onions and cook for about 5 mins on medium heat, until the onions soften and start browning.
Add cumin powder, chopped tomatoes, and salt. Mix well, and cook covered for 10-12 minutes until the tomatoes soften and are blistered and broken down.
Transfer the mixture into a high powered (vitamix) blender and let cool for 5 mins. You could absolutely use a hand blender or any regular blender as well. If using a regular blender you want to make sure the mixture is room temperature.
Blend the soup until smooth. Make sure you have the lid on, cover with a towel and be careful as always handling hot liquids. You always want to start at low speed, and increase the speed gradually.
Serve piping hot with a dash of lemon juice, and cilantro. (or your herb of preference – I alternate with basil, thyme and rosemary). Some bread to dunk is ideal.