Indian tomato soups aren’t as tart as those I find in the U.S. or the more frequent bisque-style ones. I reckon there is a higher inkling for sour than tart for Indian taste buds. This soup hits just that note with pepper, a little of garlic and bay leaf. It’s non-fussy to make, and with homemade ghee-roasted croutons (see recipe), it’s super comforting.

Back in India, my mum used to make homemade croutons long before I knew what “croutons“ were. She uses ghee as the prime roasting agent, which partakes a lovely light nutty flavor and help lower glycemic index of otherwise high carb bread. I added herbs to mum’s original recipe and it works great for soups and salads alike!