Monday, 8 June 2015

Tomato Soup !



Soup is not just an appetizer and definintely a comforting food especially during winters or a dull cold day. Who wouldn't love to sip some tangy and herby soup on a winter evening?
Of all the soups tomato always stands as everyone's favourite for its tangy kick in every sip. I guess every decent restaurant in India will have this in theor menu for sure. Some people even add some carrots to this though i didn't. If you dont have celery then just add one medium onion. 


INGREDIENTS (Serves 2 - 3)

  • 6 - 7 Big Tomatoes
  • 2 celery sticks
  • 3 Garlic Cloves
  • 1 inch ginger
  • 1 tbsp Olive oil / Butter
  • 2 Bay leaves
  • salt as needed
  • 2 tsp corn flour / starch
  • 1 tsp sugar
  • Bread croutons to serve

STEPS

  • Roughly chop the tomatoes, celery, ginger and garlic. 
  • You can also add a carrot if you wish to this.
  • Heat the oil in a big pot and add the bay leaves, ginger and garlic.
  • Then add the celery (and carrot if you are adding) and saute for a minute.

  • Then add the tomatoes and continue sauting.


  • Add salt, crushed black pepper, some dried herbs to it. (For indian version you may add some garam masala to it)
  • Pour around a litre of warm water (or vegetable stock) and let it come to a boil. Mash the tomatoes with the ladle and let them cook. Close the pot and leave it for 10 minutes. 

  • After 10 minutes, turn off stove and let the mixture cool.
  • Blend it in a food processor  / mixie and strain it in a soup strainer to remove the skin of tomatoes. 
  • Now pour it back in the pot and add bring it back to boil. Add a tsp of sugar to balance the acidity.
  • Mix the corn flour with little water and add to the soup. Boil for  4 - 5 minutes till the added corn flour mixture works and soup thickens.


Serve with bread croutons. I made the croutons at home.. Toasted the bread on tawa for a long time till they become super crispy. Then cut into small squares and serve along with soup.

Feel free to add some cream to make it more creamy or some basil leaves.




With Love,

No comments:

Post a Comment