10 February . 2025
The recipe for Ramya’s award-winning Tomato Tango Soup
Ramya Manivannan, whose family of four has lived in The Grove Frisco for a year, won first prize in our first-ever Souper Bowl competition with her tangy Tomato Tango Soup (recipe below).
“I love to cook, and this family recipe represents our Indian way of making tomato soup, with the butter and black pepper being a couple of the different ingredients we use,” Ramya says. “My family loves this soup on cold and rainy days.”
This winner-take-all event was the perfect example of the warm community spirit our residents embrace here at The Grove Frisco.
A kitchen full of residents signed up to compete with their favorite soup and chili recipes, both with meat and vegetarian. Even more residents came out to taste these hearty creations and vote for their favorites.
When all the votes were counted, Ramya and her Tangy Tomato Soup were the winners, taking home a $50 Amazon gift card and a commemorative Cooking Champion ring.
Congrats to Ramya and all the other cooks and tasters who came out to make this cold-weather gathering a very warm community event!
Tomato Tango Soup
Yields: 4-6 servings Prep Time: 15 minutes Cook Time: 15 minutes
Ingredients:
- 5 tomatoes
- 1 onion
- 2 cloves garlic
- 1 potato
- 3 red peppers
- 1-inch cinnamon stick
- 3 cloves
- Salt to taste
- 2 tablespoons butter
- 1 tablespoon sugar
- 2-4 cups water
- Cornstarch slurry (for thickening)
- Carrots (chopped)
- Spring onions (chopped)
- Fresh coriander leaves
- Freshly ground black pepper
- Croutons (for garnish)
Instructions
- Pressure Cook: Combine tomatoes, onion, garlic, potato, red peppers, cinnamon stick,
cloves, salt, butter, and sugar in a pressure cooker with 2-4 cups of water. Pressure cook
for one whistle, then allow to cool down naturally.
Note: Ramya says this part of the recipe may also be prepared in a conventional pot instead of a pressure cooker. |
- Blend and Strain: Blend the cooked mixture in a blender until smooth. Strain the mixture through a sieve to remove seeds and skins.
- Sauté Vegetables: In a large saucepan, melt 2 tablespoons of butter over medium heat.
Add chopped carrots, spring onions, and sauté until slightly softened.
- Combine and Simmer: Pour the blended tomato mixture into the saucepan with the sautéed vegetables.
- Thicken: Gradually add cornstarch slurry to the soup, stirring constantly, until you reach your desired consistency.
- Garnish and Serve: Stir in fresh coriander leaves and season with freshly ground black pepper. Garnish with croutons and serve hot.
Tips
- Roast the tomatoes and peppers before pressure cooking for a richer flavor.
- Adjust the amount of water and cornstarch slurry to achieve your desired soup thickness.
- Add a pinch of red pepper flakes for a touch of heat.
- Serve with crusty bread or grilled cheese sandwiches.