Roasted Tomato Soup

Steps

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1. 1
   Prepare all the ingredients: cut the tomatoes in half, quarter the onions, peel and slice the ginger. Keep garlic cloves whole and gather a handful of coriander stems.
   ▶ ≈1:02
2. 2
   Heat the pan until very hot and add about 1 teaspoon of oil.
   ▶ ≈1:49
3. 3
   Place tomatoes cut-side down in the hot pan along with onions, ginger, garlic, coriander stems, and Kashmiri red chillies. Sprinkle with salt and freshly cracked black pepper.
   ▶ ≈2:04
4. 4
   Roast on high heat for 3–4 minutes without stirring until the tomato surfaces turn brownish-black.
   ▶ ≈2:23
5. 5
   Flip all the vegetables, add another light drizzle of oil, cover with a lid, reduce to lower heat, and cook for about 5 minutes until the tomatoes become tender.
   ▶ ≈2:56
6. 6
   Turn off the heat and let the vegetables cool completely. Once cooled, remove the chilli stems and transfer all the vegetables to a blender jar.
   ▶ ≈3:32
7. 7
   Add water to the blender and blend all the vegetables into a very fine, smooth texture until silky and velvety.
   ▶ ≈3:51
8. 8
   Pour the blended mixture into a deep vessel and strain it through a fine sieve to ensure a perfectly smooth texture.
   ▶ ≈5:23
9. 9
   Place the pot back on the heat and add hot water to adjust the soup to your desired consistency.
   ▶ ≈5:43
10. 10
    Taste the soup and adjust the salt as needed. Add a pinch of sugar to balance the flavours and 2 tablespoons of butter if desired (optional).
    ▶ ≈5:56
11. 11
    Stir well and bring the soup to a gentle simmer, then turn off the heat.
    ▶ ≈6:17
12. 12
    Ladle the soup into bowls and garnish with fresh cream and basil if desired. Serve hot with toasted bread or grilled cheese.
    ▶ ≈7:55