- 4 Ripe Tomatoes
- 1/2 Beetroot
- 1 White Onion
- Garlic Cloves
- 1 Cup Onion Greens
- 1 Tbsp Fresh Cream (Amul)
- 2 Tbsp Olive Oil (Extra Virgin)
- 1 Cup Vegetable Broth (homemade)
- 2 Bay leaves
- Kosher Salt (as per taste)
- Fresh Ground Pepper (as per taste)
Prep: 15 minutes
Cooking: 10 minutes
- For roasting, halve medium-sized tomatoes and onions. Place them on a baking dish with edges, keeping the cut portion exposed. You want them packed in snugly along with whole garlic cloves. Spread them together in a single layer, sprinkle a generous amount of olive oil, kosher salt, bay leaves and fresh ground pepper. Microwave for 10 minutes, checking every 1-2 mins to see how they’re doing.
- For blending, let the roasted vegetables cool down completely (I use ice to speed up the process) before you place it into a blender along with half-cut beetroot (I use beetroot essentially to get a rich colour). Remove the bay leaf and the garlic peels by gently squeezing. Blend it into a fine paste without using any water. Do not use water to make the blend smoother, use vegetable broth instead (if needed).
- For simmering, heat one tablespoon of olive oil in a deep pan over medium flame. Transfer the puree into this pan along with the remaining vegetable broth, some more kosher salt (as per taste), lots of freshly ground pepper (you will love the essence) and keep stirring. Be sure to keep it thick and rich.
- For the finishing touch, add 3/4th cup of Amul fresh cream into the soup pan and keep gently stirring on a low flame.
- To transform your soup into a gourmet experience, simply garnish it with some roasted garlic. Bake some croutons with a hint of butter/olive oil, cut onion greens finely, use Amul fresh cream as the base of garnishing and voila!