Tangy Tomato Soup
Tomato soup is such a soothing starter or appetizer which no one can deny. The bread croutons in it add to nice texture and balances the tangy flavour of tomatoes. I bet you, this recipe will be better than in restaurants with a nice mix of spices and nutritional too, also being home-made. This will turn into a thick soup and will be very enjoyable in winters especially.
Preparation Time - 5 mins
Cooking Time - 20 mins
Number of servings - 2
Carrots - 1-2 (depending on size)
Preparation Time - 5 mins
Cooking Time - 20 mins
Number of servings - 2
Ingredients
Tomatoes - 3-4 (depending on size)Carrots - 1-2 (depending on size)
Onions - 1
Garlic - 4 cloves
Bay leaf - small
Cloves/ laung - 2
Cinnamon/ Dalchini - 1/2 inch
Corn flour/ maida - 1 tbsp
Pepper corns - 1 tsp
Pepper powder (optional)
Butter - 1 tbsp
Sugar - 1 tsp
Salt to taste
For bread croutons
2 slices of bread
Butter/ Oil for shallow frying
2. Wash tomatoes and carrots and chop them. Cut carrots in small pieces, so that they cook well.
3. Cook tomatoes and carrots with the above spice mixture and 2 cups of water. Cook the mixture until tomatoes are fully soft. Alternatively, pressure cook for 3 whistles with a cup of water.
4. After the mixture cools down a bit, blend the mixture using a hand blender or in a mixer and sieve it.
5. Now, boil the sieved mixture by adjusting water, adding salt and sugar to it. If you want to add tomato ketchup, you can add it now. You can boil the soup until you get the required consistency.
6. Heat butter/ oil in a small pan. When it's medium hot, add bread pieces of desired size and shallow fry until light brown. Allow it to cool.
7. Add the fried bread croutons and serve it piping hot.
2. For blending, I would prefer using hand blender than mixer as all spices will be ground very well in a mixer and soup may get a very strong taste.
3. Spices can be adjusted to suit your flavor.
Garlic - 4 cloves
Bay leaf - small
Cloves/ laung - 2
Cinnamon/ Dalchini - 1/2 inch
Corn flour/ maida - 1 tbsp
Pepper corns - 1 tsp
Pepper powder (optional)
Butter - 1 tbsp
Sugar - 1 tsp
Salt to taste
For bread croutons
2 slices of bread
Butter/ Oil for shallow frying
Steps to prepare
1. In a small pan or cooker, add butter and to it add cinnamon, cloves, pepper, bay leaf and saute until you get the aroma of spices. Turn off the stove and immediately add corn flour or maida. Mix well and keep it aside.2. Wash tomatoes and carrots and chop them. Cut carrots in small pieces, so that they cook well.
3. Cook tomatoes and carrots with the above spice mixture and 2 cups of water. Cook the mixture until tomatoes are fully soft. Alternatively, pressure cook for 3 whistles with a cup of water.
4. After the mixture cools down a bit, blend the mixture using a hand blender or in a mixer and sieve it.
5. Now, boil the sieved mixture by adjusting water, adding salt and sugar to it. If you want to add tomato ketchup, you can add it now. You can boil the soup until you get the required consistency.
6. Heat butter/ oil in a small pan. When it's medium hot, add bread pieces of desired size and shallow fry until light brown. Allow it to cool.
7. Add the fried bread croutons and serve it piping hot.
Tips
1. You can cook the tomatoes-carrots mixture in an oven in microwave, or on stove, or also in a cooker.2. For blending, I would prefer using hand blender than mixer as all spices will be ground very well in a mixer and soup may get a very strong taste.
3. Spices can be adjusted to suit your flavor.
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