Garden tomato soup (Tamatar shorba) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 241) by Yamuna Devi

  • coriander leaves
  • half and half cream
  • Show all ingredients...

  • EYB Comments

    Can substitute yellow tomatoes for red tomatoes, yellow chiles for red chiles, bay leaves for cassia leaves, green peppercorns or black peppercorns for white peppercorns, light cream for half and half cream, and parsley or dill for coriander leaves.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Griddle-baked whole wheat bread (Chapati)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow tomatoes for red tomatoes, yellow chiles for red chiles, bay leaves for cassia leaves, green peppercorns or black peppercorns for white peppercorns, light cream for half and half cream, and parsley or dill for coriander leaves.

  • kimslist on September 13, 2010

    The best tomato soup I've ever tasted. Ecstasy. Make it when you have really fresh, really ripe tomatoes. Cut the salt to 1/2 teaspoon; add more to taste. Go easy on the chilies, and don't use habaneros. :-)

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