SOUPS, DIPS AND SAUCES

CREAMY TOMATO SOUP/ CREAM OF TOMATO SOUP

DSC_0001_784x600Hello friends!! I’m back with a hot beverage after so many days. I opened my refrigerator last evening just to find out what all fruits are available as I was planning to prepare a smoothie. To my surprise, the fridge was overloaded with lots of fresh tomatoes. The first thing what came into to my mind was tomato soup, easy to prepare and tastes yummy!! In India tomato soup is consumed hot and is considered as one of the best starter as it can kindle the appetite of a person which means this soup can give a kick start to any meal. It is a comfort food in countries like Poland and United States. Tomato soup is also consumed cold in many regions and the term used for it Gazpacho (will try to come up with the recipe soon). The popular way of making tomato soup is blanching it and then puree it but I don’t prepare it in this way. Lets begin with the recipe.

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CREAMY TOMATO SOUP/CREAMY TOMATO SOUP
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Starter
Cuisine: Indian
Serves: 3
Ingredients
  • Tomatoes - 5 (large)
  • Water - 1 cup
  • Ginger Garlic paste - 1 tsp
  • 1 Onion (ground to paste) / Onion powder - 2 tsp (I used onion paste)
  • Bay leaf - 1
  • I tsp plain flour + 2 to 3 tbsp water (this paste will thicken the soup)
  • Butter - 2 tbsp
  • Fresh Cream - 2 tbsp + 1 tsp to garnish
  • Red chilli powder - ¼ tsp
  • Black salt - ¼ tsp
  • Black pepper powder - ½ tsp
  • Salt - 1 tsp / as required (add ½ tsp while pressure cooking tomatoes and the rest afterwards for seasoning)
  • Sugar - ½ tsp
  • White Bread - 1 (for bread croutons to serve with soup)
Instructions
  1. Wash the tomatoes properly and pressure cook them with ½ tsp salt till three whistles on medium flame. Do not add water while pressure cooking because tomatoes release lots of water.
  2. After the tomatoes are pressure cooked, let them cool down a bit.
  3. Now make puree out of the tomatoes by blending them in a food processor.
  4. Pass the puree through a sieve, you will be left out with skin and some seeds. Collect the remaining liquid, the liquid is not very runny, it should be thick. Keep aside.
  5. Take a deep pan and place it on medium flame, when the pan is hot, add butter.
  6. When the butter melts, add the bay leaf and saute for few seconds.
  7. Now add the ginger garlic paste, keep stirring.
  8. Add the onion paste and mix well, keep cooking on a low flame till the onions are cooked (keep in mind not overcooked, just till it becomes translucent).
  9. Add the strained puree in the pan at this point and mix well.
  10. Also add water now, stir well and keep cooking on low flame for few minutes.
  11. Now add the paste prepared by mixing water and plain flour, keep stirring while adding it.
  12. Bring the soup to a boil at this stage, you will see the consistency of the soup gets smooth.
  13. Mix in the seasonings now, add remaining salt, black salt, black pepper powder, red chilli powder and sugar.
  14. Before finishing up, add the cream and stir well.
  15. For the bread croutons, I toasted the bread in an electronic pop-up toaster at the highest temperature available in the toaster to make it crisp and then cut them in squares. If you do not have a toaster, no worries, toast them in a tawa/flat pan till it becomes crisp.
  16. Serve bread croutons with the hot soup and garnish with fresh cream

 

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