Creamy, spicy and easy roasted tomato soup with all the flavors of all time favorite butter chicken!
Butter chicken needs no introduction! It is one of the most popular Indian dishes around the world. Cooked tandoori chicken is cubed and added to a creamy tomato based sauce and is eaten with naans piled high to mop up all that yumminess.
A warm bowl of soup is the most comforting during these chilly days. But, I prefer my soup S-P-I-C-Y!!! Surprised… may be not. A spicy bowl of hot soup just warms you inside and out! You don’t have to slave over a stove top like cooking a traditional butter chicken. I have taken all those flavors and roasted them in the oven and just blended together. Couldn’t get any more simpler.
Let us get started—-
—-toss tomatoes, onion, ginger, garlic, melted butter and spices together and bake
—-cool and blend everything (scrape every bit out of the pan) along with some stock, honey, salt and heavy cream
—-Serve at room temperature or heat and serve hot
Butter Chicken Inspired Roasted Tomato Soup
5 medium roma tomatoes, halved
2 tablespoons unsalted butter, melted
1/4 teaspoon turmeric powder
1/2 teaspoon cayenne pepper powder
2 teaspoons coriander powder
1/4 teaspoon cumin seeds
2 garlic cloves, peeled
1 teaspoon chopped ginger
1/2 small red onion, cut into big chunks
1 x 14.5 ounce can chicken stock
3 tablepoons heavy cream
1 tablespoon honey
1 teaspoon salt
additional heavy cream, for topping soup (optional)
thinly sliced jalapeno or Thai chili peppers, for garnish (optional)
Preheat oven to 425 degrees F. Have a 9-inch cast iron pan or any other oven safe skillet ready.
Combine first 9 ingredients (tomatoes – onion) in the cast iron pan, toss well and bake for 30 minutes. Place pan on a wire rack to cool.
Add everything ( scrape every bit of spice from the pan) into a blender along with chicken stock, heavy cream, honey and salt. Blend until very smooth.
You can serve soup as is at room temperature or transfer the blended soup into a saucepan and bring to a gentle boil (over low-medium heat) and serve hot with a swirl of heavy cream and sliced peppers.
Makes 2-3 servings