My first experience with Indian tomato soup was on my first trip to India when I was in high school. We were offered cups of hot tomato soup. Because of the addition of spices, the soup had much more depth of flavour, compared to the canned tomato soup I was used to at home in Wisconsin. This recipe makes a creamier version of the soup I enjoyed in India, with the addition of mint for brightness.

Method:

• Place the tomatoes in a large bowl, then break them into small chunks with your fingers. Set aside.
• Coarsely grind the coriander, cumin, black peppercorns, and fennel seeds using a mortar and pestle or spice grinder. Stir in the garam masālā, red chili, and turmeric. Set aside.
• Drain the cashews and place in a blender with 80ml water and the fresh mint leaves. Blend until very smooth. Set aside.
• Combine the oil, garlic, and ginger in a large saucepan over medium-high heat. Stir frequently until the aromatics begin to sizzle, 30 seconds. Lower the heat slightly and cook until starting to brown, 3 to 5 minutes.
• Reduce the heat to low, add the ground spices, and stir for a few seconds to toast without burning them. Add the tomatoes and bring to a simmer. Reduce the heat slightly and continue to simmer until the tomatoes have softened, about 10 minutes.
• Add the vegetable broth and nutritional yeast (if using). Simmer until reduced slightly, about 15minutes, then stir in most of the cashew cream, reserving some for serving.
• For a smoother soup, use an immersion blender or cool slightly and transfer to a blender to blend until smooth. Adjust the salt and chilli to taste.
• To serve, transfer to serving bowls and top with reserved mint cashew cream as well as fresh mint and black pepper. Serve with crusty bread, if desired.

First published in the JC January 6 2023