Authentic Indian Tomato Masala Soup

Wash and roughly chop the tomatoes. Set aside.

Heat oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds and let them splutter.

Add chopped onions and saut until they turn translucent and light golden brown, about 5-7 minutes.

Stir in minced ginger, garlic, and green chilies. Saut for another 1-2 minutes until fragrant, being careful not to burn the garlic.

Add turmeric powder, coriander powder, and red chili powder (if using). Cook for 30 seconds, stirring constantly, until the spices are aromatic.

Add the chopped tomatoes and salt. Mix well. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Pour in 3-4 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes to allow the flavors to meld.

Remove from heat and let the soup cool down slightly. Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.

For an extra smooth consistency, pass the blended soup through a fine-mesh sieve, pressing down on the solids with a spoon to extract all the liquid. Discard any remaining pulp.

Return the strained (or unstrained, if preferred) soup to the pot. Bring it to a gentle simmer. Add garam masala and sugar. Taste and adjust salt and sugar if needed.

If using, stir in fresh cream or coconut milk for a richer soup. Heat through for a minute, but do not boil after adding cream.

Garnish with fresh coriander leaves before serving hot.