Tomato Soup

A favourite amongst most people across the globe…the humble Tomato Soup ❤️ This simple broth is not just easy to put together but quite hearty too. It’s how you spell c-o-m-f-o-r-t, especially during winters. A bowl of fresh, peppery tomato soup served with some crunchy croutons or garlicky toast…ah, bliss!!
Tomato soup is enjoyed in a variety of ways the world over. Some people like a thin version, almost like a clear soup, whereas some people like a thick chunky one. Tomato Rasam is also a variety of soup that’s enjoyed with rice, in India. A Tomato Gazpacho is a chilled soup that’s eaten mostly in Spain & Portugal..it’s spiked with a little chilli & tastes amazing. From smoked to creamy, made from heirloom tomatoes to tart green ones, the list & possibilities to make a mean Tomato Soup, are endless 😀
This one’s mine. Very simple, straight, with a handful of ingredients that will almost certainly be available in your kitchen at all times. I make it this way when the weather has a slight nip & we need something to warm us from within. I like to serve it with some form of bread..the favourite being cheesy garlic bread. Try it out & see for yourself what a delicious bowl of soup can do!

Tomato Soup

Course: SoupsCuisine: InternationalDifficulty: Medium
Servings

3

servings
Prep time

10

minutes
Cooking time

30

minutes

A lightly spiced tomato broth that’s easy to put together. A true delight during winters.

Ingredients

  • Tomatoes: 400gms (red & ripe)

  • Onion: 1; finely chopped

  • Garlic: 1tsp; finely chopped

  • Butter: 1tbsp 

  • Tej patta (bay leaf): 1 

  • Cornflour: 1tsp

  • Water: 600ml

  • Black pepper: To taste (freshly cracked)

  • Basil leaves: 1 sprig

  • Salt to taste

Directions

  • Wash the tomatoes well, make small cross-slits at the bottom and keep them aside.
  • Take a pot of water & allow it to come to a rolling boil. Then carefully add tomatoes in it. When the tomatoes are soft and the skin peels off, take them out of the water & wait for them to cool down.
  • Roughly chop the tomatoes & keep aside.
  • Heat butter in a pan. Add a bayleaf. Now add the finely chopped garlic & sauté for a few seconds.
  • Next, add the finely chopped onions & sauté them till they turn translucent.
  • Now add the chopped tomatoes to the pan along with a sprig of basil leaves. Mash the tomatoes with the help of a ladle & cover them to cook well.
  • After the tomatoes turn mushy, add water & blend the mixture so that no lumps remain & it turns into a smooth puree. Keep the mix on low flame. 
  • Make a paste using 1tsp cornflour with 2 tablespoon water. Add this to the soup now.
  • Stir well & let the soup simmer for 3–4 minutes on low heat. Now add salt to taste & freshly cracked black pepper. Check for seasoning.

Notes

  • You can finish the soup by adding some fresh cream, a swirl of olive oil, finely chopped parsley or coriander while serving. 
  • A little sugar can be added along with salt to balance the flavours. All depends on how tart the tomatoes are. 
  • If you’d like a deeper colour, add a piece of beetroot when boiling the tomatoes. 
  • Replace the butter with olive oil for a vegan option.
  • Add some croutons to the soup or serve it with some garlic bread or a green salad to make it a complete meal.

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