Butter Chicken Inspired Roasted Tomato Soup

Creamy, spicy and easy roasted tomato soup with all the flavors of all time favorite butter chicken!

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Butter chicken needs no introduction! It is one of the most popular Indian dishes around the world. Cooked tandoori chicken is cubed and added to a creamy tomato based sauce and is eaten with naans piled high to mop up all that yumminess.

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A warm bowl of soup is the most comforting during these chilly days. But, I prefer my soup S-P-I-C-Y!!! Surprised… may be not. A spicy bowl of hot soup just warms you inside and out! You don’t have to slave over a stove top like cooking a traditional butter chicken. I have taken all those flavors and roasted them in the oven and just blended together. Couldn’t get any more simpler.

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Let us get started—-

—-toss tomatoes, onion, ginger, garlic, melted butter and spices together and bake

—-cool and blend everything (scrape every bit out of the pan) along with some stock, honey, salt and heavy cream

—-Serve at room temperature or heat and serve hot

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Butter Chicken Inspired Roasted Tomato Soup

Ingredients:

5 medium roma tomatoes, halved

2 tablespoons unsalted butter, melted

1/4 teaspoon turmeric powder

1/2 teaspoon cayenne pepper powder

2 teaspoons coriander powder

1/4 teaspoon cumin seeds

2 garlic cloves, peeled

1 teaspoon chopped ginger

1/2 small red onion, cut into big chunks

1 x 14.5 ounce can chicken stock

3 tablepoons heavy cream

1 tablespoon honey

1 teaspoon salt

additional heavy cream, for topping soup (optional)

thinly sliced jalapeno or Thai chili peppers, for garnish (optional)

Preperation:

Preheat oven to 425 degrees F. Have a 9-inch cast iron pan or any other oven safe skillet ready.

Combine first 9 ingredients (tomatoes – onion) in the cast iron pan, toss well and bake for 30 minutes. Place pan on a wire rack to cool.

Add everything ( scrape every bit of spice from the pan) into a blender along with chicken stock, heavy cream, honey and salt. Blend until very smooth.

You can serve soup as is at room temperature or transfer the blended soup into a saucepan and bring to a gentle boil (over low-medium heat) and serve hot with a swirl of heavy cream and sliced peppers.

Makes 2-3 servings

 

 

 

 

 

 

 

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