Flip Cookbook

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Creamy Tomato Soup Without the Cream

Sick, stuffy and sluggish – that pretty much describe me right now. I think I have the flu. Ugh. But .. but!! The benefit of being sick is that I get to drink lots and lots of soup. It’s one of my favorite stuff to make and eat (even when I’m not sick). And it’s also one of the few food items that soothes me when I’m not feeling well. Especially creamy soups. It’s quite literally comfort in a bowl.

One unique thing you’ll notice about this tomato soup is the inclusion of Calabash. Calabash is a popular squash in India. It’s known regionally as “Lauki” or “Dudhi”. I generally eat it diced and cooked in Indian spices. In this recipe I use it as a thickener. It’s what makes this soup thick and creamy without the need for any cream. I can hardly stand diary when I’m seriously sick. So it really is a perfect recipe for this week! Also I think it’s more nutritious than using cream or a thickener like corn starch.

Until recently, I only could find this squash in Indian grocery stores. But since last year, I’ve seen it at Whole Foods quite regularly. So for those of you dealing with dairy allergies – definitely try this out. The squash has a very subtle flavors so this soup still has a very distinctive yummy tomato flavor.

Enjoy!

Creamy Tomato Soup Without the Cream

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ready in: 40 minutes

Ingredients

  • 4 – 5 tomatoes
  • 4 – 5 small carrots
  • 2 large celery stalks
  • 1 small yellow onion
  • 1 small calabash (bottle gourd or lauki) — about 200 grams
  • 2 cups water (more if you don’t have a pressure cooker)
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste (I used about 2 teaspoon salt)
  • parmesan cheese for garnishing

Directions

1. Peel and trim carrots. Remove ends of tomatoes. Trim celery. Peel the winter squash – cut into smaller pieces

2. Put all the veggies into pressure cooker with the water. Close and cook till the vegetables are tender. (For me the vegetables were done cooking a few minutes after the first whistle.)

3. While the veggies are cooking, chop the onions into small pieces.

4. Over medium heat, heat the olive oil. Add onions, cook until transparent. Set aside while you wait for veggies to cook.

5. Using a slotted spoon, remove the tomatoes from the pressure cooker. Take off and discard their skins. This should be really easy.

6. Mix the veggies with the onions. Using a hand blender (or food processor) blend till you get a nice smooth creamy consistency. Serve soup hot garnished with some parmesan cheese!

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3 Responses to Creamy Tomato Soup Without the Cream

  1. Vicky says:

    This looks yum! But I’ve never seen lauki! Will zucchini work instead?

    • Raj says:

      You know, I was wondering the same thing when I made this. I suspect that it will work. They are very similar to each other — both have that watery squash thing going on. 🙂

      I’ve seen more Lauki than probably most people from India :P.. My dad grew this in our backyard when I was growing up.. and the vines went out of control. In fact I used to have a picture of my little bro holding up a squash that was as tall as him — he was 6 years old then! It was our very own vegetarian version of a kid holding up a fish. LOL.

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