Renowned Chef Sanjeev Kapoor Shares Genius Hack to Make Tomato Soup

Tomato soup is a classic comfort food enjoyed by many around the world. Its rich flavor and smooth texture make it a favorite choice, whether as an appetizer or a main course. Renowned chef Sanjeev Kapoor, known for his innovative cooking techniques and delectable recipes, has shared a genius hack that simplifies the process of making this beloved dish. Here’s a step-by-step guide to creating a delicious tomato soup with Chef Kapoor’s expert tips.

The Secret to Perfect Tomato Soup

Chef Sanjeev Kapoor’s hack for making tomato soup focuses on enhancing the natural flavors of tomatoes while keeping the preparation simple and efficient. His method involves a few unique steps that elevate the taste and texture of the soup without requiring extensive cooking skills or ingredients.

Ingredients

To make Chef Sanjeev Kapoor’s tomato soup, you’ll need the following ingredients:

• 6-8 ripe tomatoes
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• 1 medium carrot, chopped
• 1 small beetroot, chopped (optional for color)
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper powder
• 2 cups vegetable or chicken broth
• Fresh basil leaves (for garnish)
• Fresh cream (optional, for garnish)

The Genius Hack: Roasting the Tomatoes

Chef Kapoor’s hack revolves around roasting the tomatoes. Roasting intensifies the natural sweetness of the tomatoes and adds a depth of flavor to the soup. Here’s how to do it:

1. Prepare the Tomatoes: Preheat your oven to 400°F (200°C). Wash the tomatoes and cut them in half. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with a pinch of salt and sugar.
2. Roast the Tomatoes: Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized. This step brings out the natural sweetness of the tomatoes and adds a subtle smoky flavor to the soup.

Cooking the Soup

While the tomatoes are roasting, you can start preparing the base of the soup:

1. Sauté the Vegetables: In a large pot, heat the remaining olive oil over medium heat. Add the chopped onions, garlic, carrot, and beetroot (if using). Sauté for about 5-7 minutes, until the vegetables are soft and the onions are translucent.
2. Combine Ingredients: Once the tomatoes are roasted, add them to the pot along with any juices from the baking sheet. Stir to combine the roasted tomatoes with the sautéed vegetables.
3. Add Broth and Simmer: Pour in the vegetable or chicken broth. Add the salt, black pepper powder, and a teaspoon of sugar to balance the acidity of the tomatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.

Blending and Serving

1. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only a portion of the soup and leave the rest as is. Alternatively, you can transfer the soup to a blender in batches, but be careful with the hot liquid.
2. Strain (Optional): For an extra smooth and velvety texture, strain the blended soup through a fine-mesh sieve. This step is optional but recommended if you desire a restaurant-quality finish.
3. Adjust Seasoning: Taste the soup and adjust the seasoning if necessary. You can add more salt, pepper, or a touch of sugar to achieve the desired balance.
4. Garnish and Serve: Ladle the soup into bowls. Garnish with fresh basil leaves and a swirl of fresh cream, if desired. Serve hot with a side of crusty bread or croutons for a complete meal.

Why This Hack Works

Chef Sanjeev Kapoor’s hack of roasting the tomatoes before adding them to the soup enhances the overall flavor profile significantly. The roasting process caramelizes the natural sugars in the tomatoes, creating a deeper and more complex taste. This method also reduces the acidity of the tomatoes, resulting in a sweeter and richer soup without the need for added sugar.

Additional Tips from Chef Kapoor

1. Use Ripe Tomatoes: For the best flavor, use ripe, in-season tomatoes. The quality of the tomatoes directly impacts the taste of the soup.
2. Beetroot for Color: Adding a small amount of beetroot gives the soup a vibrant red color without altering the taste significantly. This is especially useful if the tomatoes are not very red.
3. Balancing Flavors: The combination of roasted tomatoes, carrots, and a touch of sugar helps to balance the natural acidity of the tomatoes, creating a harmonious flavor profile.
4. Creaminess: For a creamier texture, you can add a splash of fresh cream or coconut milk to the soup before blending. This adds richness and a silky texture to the soup.
5. Herbs and Spices: Feel free to experiment with herbs like thyme, oregano, or rosemary for added flavor. Fresh basil and a sprinkle of black pepper are classic choices that complement the tomato soup beautifully.

Conclusion

Chef Sanjeev Kapoor’s genius hack for making tomato soup is a game-changer. By roasting the tomatoes, you can elevate a simple tomato soup into a gourmet dish with minimal effort. This method not only enhances the flavor but also adds a delightful sweetness and depth that makes the soup incredibly satisfying.

Whether you’re a seasoned cook or a beginner in the kitchen, this tomato soup recipe is easy to follow and yields delicious results every time. So, the next time you’re in the mood for a comforting bowl of tomato soup, remember Chef Kapoor’s tip and enjoy a bowl of rich, flavorful, and aromatic soup that’s sure to impress.