Spiced Tomato Soup With Sweet Thai Chili Recipe

About this recipe

A flavorful vegetarian tomato soup infused with warm spices like cumin and cinnamon, balanced with sweet Thai chili sauce and a touch of honey. Perfect for a cozy dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 200 g Cherry Tomatoes
• 2.5 Kg Austin Whole Peeled Tomato
• 2 ltr Figaro Extra Light Olive Oil
• 100 g Jk Jeera Powder / Cumin Powder
• 45 g On1Y Cinnamon Powder
• 750 g Dabur 100 % Pure Honey (Refill Pouch)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 200 ml Pantai Sweet Chili Sauce
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt

Instructions

1. 1. In a heavy soup pot, heat 2 tablespoons of Figaro Extra Light Olive Oil over medium heat until shimmering. Add 1 diced Sambar Onion and cook until soft, about 4-5 minutes. Add 2 minced Garlic cloves and cook for an additional minute, then stir in 1 teaspoon Jk Jeera Powder / Cumin Powder and 1/2 teaspoon On1Y Cinnamon Powder. Cook until the spices are fragrant, about 1 minute.
2. 2. Add Austin Whole Peeled Tomato and 2 cups of water to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the tomato is very soft.
3. 3. Carefully transfer the soup to a blender and puree until smooth. Return the soup to the pot and stir in 2 tablespoons of Dabur 100 % Pure Honey, 2 tablespoons of Dabur Hommade Lemon Juice, 2 tablespoons of Pantai Sweet Chili Sauce, and Namakwali Authentic Mix Seasoning Flavoured Salt to taste. Adjust the sweetness, acidity, and spiciness as needed.
4. 4. In a separate skillet, heat the remaining 2 tablespoons of Figaro Extra Light Olive Oil over medium heat until shimmering. Add 2 cups of halved Cherry Tomatoes and cook until soft and their skins begin to split, about 5 minutes. Add the remaining 2 minced Garlic cloves and cook for an additional 2 minutes.
5. 5. Serve the soup hot, garnished with the sautéed cherry tomatoes. Optionally, add a dollop of yogurt for extra creaminess.