No-Oven Smoky Roasted Tomato Soup

Steps

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1. 1
   Remove the eye from the tomatoes and cut them in half; cut the onion into quarters.
   ▶ ≈0:06
2. 2
   Heat a pan well, add one teaspoon of oil, then place in the tomatoes and onions along with sliced ginger, plenty of garlic, coriander stems, and Kashmiri chillies.
   ▶ ≈0:19
3. 3
   Sprinkle with salt and freshly cracked pepper, then cook everything over high heat until the vegetables are well charred and browned on the bottom.
   ▶ ≈0:33
4. 4
   Flip the vegetables, add another teaspoon of oil, cover the pan, and cook for 4–5 minutes until everything becomes very soft.
   ▶ ≈0:46
5. 5
   Turn off the heat, let everything cool, then transfer to a blender, add some water, and blend into a smooth fine puree.
   ▶ ≈0:59
6. 6
   For an extra silky texture, pass the soup through a sieve, making sure nothing remains in the strainer.
   ▶ ≈1:20
7. 7
   Adjust the soup's consistency, season to taste with salt, pepper, and optionally sugar or honey, and add a little butter for extra flavor.
   ▶ ≈2:00
8. 8
   Bring the soup to a gentle simmer and serve hot, enjoying its smoky roasted tomato flavor.
   ▶ ≈2:14