Tomato soup is a soup made with tomatoes
as the primary ingredient. It may be served hot or cold in a bowl, and may be
made in a variety of ways. It may be smooth in texture, and there are also
recipes which include chunks (or small pieces) of tomato, cream and
chicken/vegetable stock. Popular toppings for tomato soup include
sour cream
or croutons.
This recipe is perfect for weight watchers. Despite being ‘slim’, it is loaded
with nutrients, especially vitamin ‘A’ from the tomatoes.
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| Tomato Soup |
Category: Soup
Recipe type: starters
Cuisine: world, Indian
Serving temperature: Hot or Cold
Servings: 2
Ingredients:
4
medium to large tomatoes
2-3
garlic cloves
1
small onion
1
bay leaf
1
tsp corn starch + 2 tbsp water
1
or 1.5 tbsp butter
1
cup water
1
tbsp cream - you can consider adding 2 tbsp cream or dot with cream when
serving the soup.
½
tbsp organic unrefined cane sugar or as required
1
or 2 slices of bread [brown/whole wheat/white bread]
Freshly
grounded black pepper as required
Salt
as required
Preparation Time: 25 mins Cooking Time: 20 mins
Method:
1.
First rinse the tomatoes and keep aside.
2.
In a saucepan, take enough water so that the tomatoes get immersed
completely.
3.
Add 1 tsp salt to the water and bring the water to a rolling boil. Add
the tomatoes and switch off the fire.
4.
Close the saucepan or pot with the lid.
5.
Let the tomatoes be immersed in the hot water for 20-30 minutes.
6.
In the meantime, finely chop the onion and garlic keep aside.
7.
Heat a frying pan, place the bread in the pan and on a low flame toast
the bread till it’s browned and crisp from both sides.
8.
Once the bread is toasted and golden, slice it into cubes.
9.
Make a smooth paste of the 1 tsp corn flour with 2 tbsp water.
10.
Drain the tomatoes and let them become warm or cool down.
11.
Peel it and chop the tomatoes on a chopping board. Blend the tomatoes
to a smooth puree.
12.
Melt butter in a pan. Add the bay leaf and saute for 5-6 seconds
13.
Add the garlic and saute for about 10-12 seconds on a low flame.
14.
Add the chopped onion and saute till the onions become translucent.
15.
Now add the tomato puree. Stir and then add water, salt and pepper.
16.
On a low to medium flame, let the soup come to a gentle boil.
17.
Stir the corn starch paste (since the corn starch settles down) that we
made earlier and add it to the soup.
18.
Stir well and simmer for 3-4 minutes till the soup thickens on a low
flame.
19.
Now add sugar and stir, then add the cream and simmer for a minute.
20.
Pour the steaming hot tomato soup in soup bowls.
21.
Add the bread croutons to the soup. Garnish tomato soup with coriander
leaves.
22.
Serve the tomato soup hot.
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