This Railway-Style Tomato Soup is a nostalgic recipe that brings back memories of train journeys and the comforting aroma of freshly made soup served onboard. The vibrant color from beetroot and the aromatic spices make this soup a delightful treat. Perfect for chilly evenings or as a starter for a hearty meal.
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Heat oil in a kadai, then add black pepper and badi eliachi.
Add onions and sauté well until they are translucent.
Add coriander stems and beetroot for color, and cook thoroughly.
Add tomatoes, salt, red chili powder, and coriander powder. Continue cooking until the tomatoes are soft.
Add water to reach the desired consistency and cook for a few more minutes.
Let the mixture cool down, then blend into a smooth paste.
Strain the blended mixture and return the strained puree to the kadai.
Add salt, black pepper powder, and sugar, followed by butter. Simmer once, and your soup is ready to serve.
Use ripe tomatoes for a richer flavor and better consistency.
Adjust the quantity of beetroot based on the desired color intensity.
Straining the soup ensures a smooth texture, but you can skip this step for a chunkier version.
Serve the soup hot with a dollop of butter or cream for added richness.
Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes, but fresh tomatoes will give a better flavor and texture.
What can I use instead of beetroot for color?
You can use a small amount of red bell pepper or skip it entirely if you prefer a natural tomato color.
Can I make this soup vegan?
Yes, simply replace butter with a plant-based alternative like olive oil or vegan butter.
How can I make the soup spicier?
Increase the quantity of red mirchi powder or add finely chopped green chilies.
Can I freeze this soup?
Yes, you can freeze the soup in an airtight container for up to a month. Reheat it thoroughly before serving.
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