Tested in my kitchen Signature Roasted Tomato Soup Fusion

A Taste of Nostalgia: Nani’s Roasted Tomato Soup

Some scents and flavors have a way of transporting you straight back to the lanes of childhood. For me, that flavor is Roasted Tomato Soup. When I was very young, I used to stand in the corner of the kitchen, watching my grandmother (Nani) with absolute wonder. Her way of working in the kitchen was truly unique.

I still remember how the whole house would fill with a deep, earthy aroma when she roasted tomatoes and garlic over the flame; it was enough to spark anyone’s appetite. After roasting, the tomatoes took on a sweetness and smoky depth that was simply beyond words—so incredibly yummy.

There was no match for Nani’s sense of flavor and her sheer intuition while cooking. She never relied on measurements or recipe books; it was as if the magic and deliciousness lived right in her fingertips. Her Roasted Tomato Soup was so famous that every family member—and even distant relatives—would specifically request her to make it for them.

Today, when I roast tomatoes in my own kitchen and follow her timeless recipe, I feel that it wasn’t just a soup; it was a bowl full of Nani’s immense love. In every single spoon, the same motherly affection and the taste of her hard work live on.

I inspired the recipe of Healthy Fusion youtube channel recipe. This tomatoes soup same as my Nani’s recipe.

Fozia Siraj

The Science of the 220°C Roast: My Signature Fusion Tomato Soup Recipe

Signature Fusion Tomato Soup Copycat Restaurant Quality at Home

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Servings: 4

Course: Appetizer, Soup

Cuisine: Mediterranean

Calories: 160

Ingredients Equipment Method Video

Ingredients

  

• Ingredients:
• -Tamatar Tomatoes peeled 1 kg
• -Lehsan Garlic bulb 1
• -Kali mirch powder Black pepper powder ½ tsp or to taste
• -Cayenne powder ½ tsp
• -Dried basil leaves 2 tsp
• -Namak Salt 1 tsp or to taste
• -Olive oil 2-3 tbs
• -Olive oil 2 tbs
• -Pyaz Onion chopped 1 medium
• -Yakhni Stock 3 Cups or as required
• -Fresh basil leaves 6-8
• -Dried thyme ½ tsp
• -Lal mirch Red chili crushed ½ tsp
• -Parmesan cheese powder
• -Fresh basil leaves chopped

Equipment

• 1 baking tray To roast the tomatoes and garlic bulbs at 220°C
• 1 Large Pot (Degchi) For sautéing the onions and simmering the blended soup
• 1 Immersion Blender (Hand Blender) To blend the roasted mixture directly in the pot, or a standard blender.
• 1 Chef's Knife To chop the onions and fresh basil leaves

Method

 

1. Directions:
2. -On baking tray,place tomatoes and garlic bulb (cut into two halves),balck pepper powder,cayenne powder,dried basil leaves,salt and drizzle olive oil.
3. -Bake in preheated oven at 220 C for 25-30 minutes then remove garlic covering & discard it.
4. -In pot,add olive oil,onion and mix well.
5. -Now add baked tomatoes & garlic,stock,fresh basil leaves,mix well and bring it to boil then blend the whole mixture with the help of the blender.
6. -Cook on medium low flame for 15-20 minutes.
7. -Add dried thyme,red chili crushed and mix well.
8. -Garnish with parmesan cheese powder,fresh basil leaves & serve.

Video