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Tomato Soup

Tomato Soupis a creamy & comforting soup made by pureeing tomatoes & simmering itwith corn flour & fresh cream. Tomato Soup is a great choice of soup for agrand lunch / dinner, healthy and could be made in minutes. Tomato Soup Recipeis explained in this post with step by step pictures.
Prep Time10 minutes
Cook Time20 minutes
Servings2 people
AuthorSharmilee J

Ingredients

  • 3 nos tomatoes
  • a small piece beetroot
  • 4 cloves garlic
  • 1/2 inch size ginger
  • a small piece bayleaf
  • 1/4 inch cinnamon
  • 1 no clove
  • salt as required
  • 2 and 1/2 cups water
  • 1 teaspoon pepper powder
  • 1 teaspoon corn flour
  • 1/4 cup milk
  • 1/2 tablespoon butter
  • salt to taste

Instructions

  • In a pressure cooker add tomatoes, beetroot, ginger, garlic, bayleaf, cinnamom, cloves, salt with water and pressure cook for 2 to 3 whistles.
  • Once the pressure releases, find out cinnamom and cloves, dicard them and grind rest of pressure cooked ingredients until smooth.
  • Strain using a medium sized hole strainer and keep aside.
  • Cut bread slices into small squares and toast/deep fry them until crispy and make it ready and keep aside.
  • In a pan melt butter in low flame then add cornflour and saute until the flour turns slightly brown.
  • Now add milk stirring continuosly to avoid forming lumps. Mix well until bubbles ooze out and milk gets slightly thickened.
  • Now add the grinded tomato pulp and mix thoroughly.
  • Add water if necessary(if the soup is very thick) and keep stirring in low flame.
  • Check salt at this stage adjust accordingly. Allow it for a single boil and then switch off.
  • Serve hot with pepper powder and garnish with cream/milk. Add the bread squares and enjoy hot Tomato Soup.

Notes

  • Dont use a fine hole strainer as we need the pulp of the tomatoes. I didn't sieve it this time and it was good as we are grinding it well.
  • You can use freshly cracked pepper powder which gives a unique flavour to the soup
  • You can toast bread slices or deep fry them until crispy. The rich red color is from the beetroot and you can not sense any taste of the veggie.
  • This soup is very thick even without adding corn flour so adjust corn flour and water accordingly.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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