Tomato soup and bread sticks combo is always a popular choice in my house. And we eat it more like main course rather than appetizer. So obviously I need to make one too many servings per person. But the problem with tomato soup is you need way too many tomatoes to get a decent amount of soup. Long time back I had tried using canned tomatoes to simplify the process. The problem there is, if you are using canned paste in any curry or rasam, the (canned) taste is not too prominent as there will be other spices, but if you use it in something like tomato soup, where you taste mostly tomatoes, the canned taste becomes too overwhelming. But recently I got canned organic tomato paste from Costco which surprisingly didn’t have any weird taste in it. I was just about thinking that I should try this in tomato soup sometime, when this recipe popped up on my FB feed. Talk about “law of attraction” or was it just FB reading my mind(like that chappal joke circulating on WhatsApp) 😁
Anyways, two things grabbed my attention in this particular recipe. Firstly the awesome presentation - the blogger served it in bread baskets, how cool is that!
Secondly, the use of cashew paste. Though we use this a lot in curries, I never ever thought this could be used in soups too!
Adding this has twofold advantage -
- Firstly, it gives a creamy texture to the soup.
- Secondly and more importantly, it acts like a thickening agent which helps in increasing the quantity of the soup.
I mostly followed the recipe as it is, only did some minor changes - like I used almond flour instead of cashew paste. Soup turned out very tasty and creamy.
Garlic toast is adapted from Hebbar’s kitchen.
Enjoy this tasty and healthy soup in this cold weather!
