Pitch the boxed broth! Indian-spiced tomato soup doesn’t need it
The IndependentFor free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy Buying a box of broth at the supermarket feels like a soup shortcut because most people don’t have time or energy to make homemade stock. Toast the spices first to release their delicate aromas into the dish, just as we do in this Indian-spiced tomato soup recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals. Indian-Style Tomato-Ginger Soup Start to finish: 25 minutes Servings: 4 to 6 2 tablespoons salted butter OR ghee 2 tablespoons minced fresh ginger 1 small bunch cilantro, tender stems finely chopped, leaves roughly chopped, reserved separately 4 teaspoons garam masala 28-ounce can whole peeled tomatoes Kosher salt and ground black pepper ½ cup plain whole-milk yogurt, plus more to serve In a large saucepan over medium-high, melt the butter.