Something I didn't know... tomatoes are used often in Indian cusuine. Haveli in Inman Square in Cambridge has a fabulous Tomato Corn Soup on its summer menu, the recipe of which they were kind enough to share for our What's the Soup soup lovers:

Tomato Corn Soup

1 tablespoon butter (or vegetable oil)
1 teaspoon all purpose flour (for roux)

1 tablespoon butter (or vegetable oil)
1 teaspoon cumin seed
4 cloves chopped garlic
1/2 medium onion
1 stalk celery chopped
1 slice green pepper
5 chopped tomatoes
1 dash salt
1-1/2 cups water
3 sprigs basil leaf (tulsi-leaf)
1 pinch coarsely ground pepper
1/4 cup sweet corn (best if it's fresh off the cob)
1/2 teaspoon sugar
1/2 teaspoon red food color (optional)
1/2 cup milk

Preparation:
1) Sautee on medium heat the chopped onion, celery, garlic and 1 tablespoon of butter, cumin seed, and green pepper slice, until onions are translucent
2) Add chopped tomatoes, salt, water, basil leaf, pepper, and cook 5 minutes on high.
3) Blend in a blender, strain in a sieve and set aside.

Separately on low heat, make a roux: (to thicken the soup)
4) Heat 1 tablespoon butter in a frying pan. Add the flour and cook the roux to a light brown.
5) Add the soup in to the roux little by little while whisking so no lumps form
6) Add sugar, red color, milk, sweet corn and bring to a boil. Lower the heat and simmer 2 minutes.
7) Adjust salt to taste and serve. Garnish with nan croutons and a basil leaf.