30 September
The humidity from the long rain spells is finally lifting a bit and there’s a brisk chill in the air. September is a beautiful time. late summer produce like juicy plump tomatoes are still found in abundance in the local produce market while the weather feels like fall. So this year I am thinking of creating a fall series of dishes which will bring together the light and delicate flavors of summer with the comforting style of autumnal cooking.
What is the best you can do with beautiful ripened tomatoes? Of course make them into a hearty thick and warm tomato soup.
I have never been a fan of tomato to start with. As a child I used to hate tomato because of its mushy texture. Then once I started train journeys, tomato soup became a constant companion as the pre dinner or the lunch refreshment served onboard. It was perfect to satiate the hunger pangs we would feel in between the meals.
Rail travels always evokes a sense of romanticism. I really miss those old days when me with my extended family of 10-15 members would travel in trains to hill stations during our summer breaks. Adults sharing stories and banter sitting across the berths and kids engrossed in a game of ludo was how our train travel would look like. Not to mention the homemade snacks that would keep doing the rounds as the stories would pick up pace.
The Indian Railway Style tomato soup has its own old world charm. Not because it would taste out of the world but because whenever I think about the soup served on the Indian railways it also brings back the fond memories from each travel.
Though in past few years it has been more of an air travel but still today when if I happen to travel in train and have the tomato soup it feels like a time warp. Everything might have changed in the last 20 years but the taste of tomato soup served in the trains still reminds me of the childhood travels. We would empty the pepper powder packet into the hot soup served in paper cups, adjust the seasoning, dip the breadsticks into the bite sized Amul butter chiplets and dunk them into the soup till the butter starts melting away. This was the only way you could eat those bone hard breadsticks without breaking your teeth literally.
But even after these tiny hurdles we would always crave for this in-between meal soups. They would give us the perfect excuse to sip on the warm soup sitting beside the window and staring at the beautiful sceneries whooshing past.
The long train journeys and family gateways might have become a thing of past in the post covid world but the unmistakable aroma of tomato, black pepper, and toasted bread still plays on my senses and makes me want to go back in time.
I hope the recipe I am taking about today takes you also back to those days of amazing train travels. This roasted tomato soup is totally a summer-crossing-into-fall type of soup and ready in around 30 - 35 minutes
Checkout other soup recipes on my blog:
Preparation Time: 5 minutes
Roasting Time : 20-25 minutes
Simmer Time : 5 to 10 minutes
Serves - 3 - 4 servings
Ingredients :
- Red Ripe Tomatoes - 8 cut into halves
- Onion - 1, peeled and quartered
- Garlic Pod - 3
- Cracked Pepper - 1/2 tsp
- Salt - as per taste
- Oregano - 1 tsp
- Cooking Oil/ Olive Oil - 2 tbsp
Equipment:
1. Preheat oven to 200 C or 425 F
2. Place the tomatoes (cut side up), onion, and garlic cloves in a single layer on a baking tray. Drizzle olive oil on everything. Season with a little salt, cracked pepper and 1 tsp of dried oregano. Roast for 20-25 minutes until the tomatoes are blistered and bubbling.
Note: Do not overcrowd the tray or else the roasting wont be uniform.
3. Let the vegetables cool down and then place all the roasted vegetables in a blender . Add a little water if required. Blend it till you get a creamy texture.
Tip: At this point you can add some milk as well if you want added creaminess. I don't like milk in my tomato soup so I didn't add it.
4. Pour this mixture into a pan. Bring it to a simmer.
Serve hot with a garnish of oregano, chilli flakes and a dollop of butter.
Bonus Recipe
2 minute Bread Croutons:
I made a batch of crispy croutons from some old bread in flat 2 minutes. Just cut some breads into small sqaures. Drizzle it with melted butter or oil. Add seasoning of salt, red chilly powder and herbs of your choice. Place it in a microwave safe plate in a single layer and microwave for 1 minute. After 1 minute flip all teh bread cubes and microwave again for 1 minute. Let them slightly cool down. The perfect quick and easy croutons to go with your tomato soup is ready in a jiffy.
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