Tandoori Tomato Soup

A bold twist on classic tomato soup. Tandoori Twist adds smoky warmth and depth as the tomatoes slowly roast with onions, garlic, and thyme. Pairs beautifully with a grilled cheese.

Serves: 4; Ready in 30 minutes

Ingredients

• 2 lbs whole ripe tomatoes

• 1 medium yellow onion, cut into wedges

• 1 whole head garlic, top trimmed

• 2 tbsp olive oil

• 1½ tbsp Tandoori Twist

• 2 cups vegetable or chicken broth

• ½ cup heavy cream or coconut milk

• salt + pepper to taste

• Optional: Garnish with cilantro, cream, fresh squeeze of lime and a dash of Flavor Pop Sea Salt.

• Serve wih your favorite grilled cheese

Instructions

1. Roast the vegetables. Heat oven to 425°F. Place the whole tomatoes, onion wedges, and garlic on a sheet pan. Drizzle with olive oil and sprinkle with Tandoori Twist, salt, and pepper.

2. Roast until jammy. Roast for about 30–35 minutes, until the tomatoes are blistered and softened and the onion is caramelized.

3. Squeeze out the garlic. Once cool enough to handle, squeeze the roasted garlic cloves from the head into a blender.

4. Blend. Add the roasted tomatoes, onion, garlic, and all the pan juices to a blender. Add the broth and blend until smooth.

5. Finish the soup. Pour into a pot over medium-low heat. Stir in the cream or coconut milk and simmer gently for 5–10 minutes.

6. Taste and adjust. Add more salt, pepper, or Tandoori Twist if needed.

7. Garnish. Add cilantro, cream, and fresh squeeze of lime. Finish with a sprinkle of Flavor Pop Sea Salt.

8. Serve. Ladle into bowls and finish with a small drizzle of cream or an extra sprinkle of Tandoori Twist, if you like. Serve with your favorite grilled cheese.

Cooking Tips

• Use ripe tomatoes. The sweeter and more flavorful they are, the better the finished soup will taste.

• Don’t rush the roasting. Let the tomatoes blister and the onions caramelize so you get deeper flavor before blending.

• Save every drop of pan juice. That’s concentrated flavor—scrape it all into the blender.

• Blend carefully. If the vegetables are still very hot, vent the blender lid slightly and blend in batches if needed.

• Add cream at the end. Keep the soup at a gentle simmer once the cream or coconut milk goes in.

• Adjust the texture. Add a little more broth if you want it thinner, or simmer a few extra minutes for a thicker soup.

• Taste before adding more seasoning. Roasting concentrates everything, so finish with extra Tandoori Twist only if it needs it.

Simple Pairings

• Your favorite Grilled cheese

• Wine Pairing: Dry rosé, Pinot Noir, or off-dry Riesling.