Masala Spiced Roasted Tomato Soup with Bombay Grilled Cheese

The classic cosy winter soup and grilled cheese, but now add some Indian flavours.

Done in 1 hour

Serves 4

Dish by Ori Goldberg

Ingredients

Tomato soup:

2kgtomatoes (of any variety)

2brown onions, quartered

2 red onions, quartered

1head of garlic, halved

4large slices of fresh ginger

2bay leaves

2 tspcumin seeds

2 tspfennel seeds

1 tspcoriander seeds

1 tspcardamon

2 tspblack pepper

1 tspcloves

1 tspfenugreek

1 tspturmeric powder

1 tspgaram masala

olive oil, for roasting

Bombay toastie:

2 tbspbutter

2 tspgreen chutney

2 boiled potatoes, sliced

1 red onion, thinly diced

1 tomato, sliced

1 green chilli pepper, diced

handful ofgrated cheddar

salt and pepper, to taste

good quality bread

This rich roasted tomato soup is wrapped up in warm comforting spices, and served with the most outrageous Bombay grilled cheese sandwich you could possibly make. Its just a shame we can't eat this for ever!

Method

We're starting this recipe off by making our masala mix for the soup. Get all our seeds into a pan, and slowly roast them over medium heat until they start to crackle and jump. Grind them up in a pestle and mortar with the other powdered spiced, and keep on the side for later.

Have all the tomatoes and veggies on a roasting tray, cover with good olive oil, and the masala mix, making sure everything is well coated. Get that in the oven at 180°c for 25/30 minutes, or until some of the veg has caught colour and everything is soft and broken down.

Let the veggies cool slightly before blending until smooth, and for an extra smooth soup, pass this through a sieve, and leave simmering on low until ready to serve.

For the Bombay toastie, lather a couple slices of bread with butter, then green chutney, followed by potatoes that have been boiled in water and turmeric, tomatoes, our diced onion, green chilli and then a mountain of cheddar. Fry this on medium-low heat until golden and crispy on both sides.

And we're ready to serve! Garnish the soup with yogurt and coriander leaves and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!