Cream of Tomato Soup with Indian Spices

3 Tablespoons butter

3 cloves garlic, minced

1 small onion, diced

1 T. freshly grated Melissa’s Organic Ginger

2 t. garam masala

1 t. chili powder

1 t. ground cumin

¼ cup tomato paste

1 (15-oz.) can tomato sauce

1 (14.5 oz.) can petite-diced tomatoes

2 cups chicken stock

½ cup heavy cream

 

Melt butter in a large stockpot or over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Whisk in ginger, garam masala, chili powder, cumin, and tomato paste, and cook until fragrant, about 1 minute.

 

Stir in tomato sauce, tomatoes, and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes. Blend until smooth with an immersion blender (or allow to cool slightly and use a counter top blender or food processor).

 

Stir in heavy cream until heated through, about 1 minute.

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