Being raised Chinese, I am a soup lover. There were always a big bowl of (clear) soup on the table for every meal back then. I was a little shocked to learn that my in laws (Indians) don't have the habit of drinking soup over a meal. A sort of cultural shock to me.
Tamatar Shorba/Indian Style Tomato soup is one of the few soups that my Indian side of families enjoyed, it is mostly being ordered in restaurants or served during parties, it is more like a western influence treat with Indian tweak.
I now make this soup occasionally，when I have plenty of harvest of tomatoes in the summer and/or during exceptionally cold days in winter.
3-4 fully ripened tomato (big) cubed
1/2 carrot cubed
1/2 Bombay Onion sliced
2 cloves of garlic lightly crush
7-8 thai basil/sweet basil leaves
1/4 cup of chopped cabbage
3 cups of chicken/vegetable stock or water
1 tsp of all purpose flour
1/2 tsp Cumin powder
1/2 tsp Sugar
1/4 tsp chili powder Optional
some black pepper powder （optional）
Salt to taste
3-4 只 中型熟透的 番茄 （切块）
1/2 根 胡萝卜 切块
1/2 只 洋葱 切丝
2 瓣 蒜瓣 拍扁
7-8 叶 罗勒
1/4 杯 包菜 可无
3 杯 高汤 或 水
1 茶匙的 中筋面粉
1/2 小勺 孜然粉
1/2 小勺 糖
1/4 小勺 辣椒粉 可无
1. Heat up 1 tbsp of oil in a cooking pot, stir in onion, garlic and cumin powder.
2. When the onion become soft, add the cabbage and carrots, cook for about 2 minutes, now add the tomato cubes, stir for another 3-5 minutes, cover with lid.
3. Add the chopped basil and chili powder. Now stir in a tsp of all purpose flour, mixed well and add 3 cups of chicken/vegetable stock or water, bring it to boil and turn to medium heat to cook for 10-12 minutes.
4. Puree soup using a handheld immersion blender until smooth. Sieve and discard seeds and skins，place the soup back in pot and cook for few minutes until thickened.
5. Season with salt and pepper.
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