The Silky Tomato

1 tablespoon ghee
1 onion, roughly chopped
1 tablespoon garam masala
1 teaspoon ground roasted cumin seeds
2 roasted red bell peppers, halved, seeded, and roughly chopped
3-4 tomatoes, roughly chopped
1 1/2 cups tomato puree, divided
3 cups vegetable broth
Salt and coarsely ground black pepper
6 tablespoons cream
Cilantro leaves, finely chopped

Heat ghee over medium heat.  Add chopped onion and cook until golden brown.  Add garam masala and ground roasted cumin seeds.  Stir for a minute or so, until fragrant. Add peppers and tomatoes.  Cook, stirring occasionally, for a few minutes.  Add 1 cup tomato puree and vegetable broth.  Simmer for 15-20 minutes.  Puree with a hand blender.  Pass through a sieve into a clean saucepan.  Add remaining 1/2 cup tomato puree.  Reheat as needed, then season with salt and pepper.

Ladle the soup into bowls.  Swirl each bowl with a little cream, then top with cilantro and a sprinkling of coarsely ground pepper.

Serves 4.

Recipe by Jess, name by Sandeep