This is my go-to quick and easy, no compromise on flavor week night meal. A perfect winter soup served with some cheesy garlic bread, or grilled cheese. Yum!
1 large red onion, rough chopped
4 large ripe tomatoes (or 6 medium ones), rough chopped
2 Indian green chillies (I always have these on hand, these can be substituted with 1 serrano, or jalapeño depending on how much heat you prefer)
5 cloves garlic, peeled and crushed
1″ piece ginger, peeled and crushed
1/4 tsp cumin powder
3 tbsp butter +1 tbsp olive oil
1 1/2 tsp kosher salt
1 tbsp finely chopped cilantro to garnish
Heat a saute pan, melt the butter +oil over medium heat. Wait until the butter melts and turns golden color and starts forming brown butter. Add the garlic, ginger, chillies and saute for 30 seconds. Add the chopped onions and cook for about 5 mins on medium heat, until the onions soften and start browning. Add cumin powder, chopped tomatoes, and salt. Mix well, and cook covered for 10-12 minutes until the tomatoes soften and are blistered and broken down.
Transfer the mixture into a vitamix blender and let cool for 5 mins. You could absolutely use a hand blender or any regular blender as well. If using a regular blender you want to make sure the mixture is room temperature.
Blend the soup in the vitamix on variable 10, make sure you have the lid on, cover with a towel and be careful as always handling hot liquids. You always want to start at variable 1, and increase the speed to 10 gradually. After about a minute of blending, turn from variable to high and let blend for another minute.
Serve piping hot with a dash of lemon juice, and cilantro. (or your herb of preference – I alternate with basil, thyme and rosemary). A side of grilled cheese or cheesy bread to dunk in doesn’t hurt either.