TOMATO SOUP
Tomato soup is the best of all and favorite to many including me and my family. As the name, the primary ingredient is tomato. There are variates of ways used to make this soup. I usually add finely chopped onion, carrot and beet root. Beet root gives rich red color to the soup. Actually my kid doesn't like beetroot and carrot as a salad so i just use them in soup and other dishes especially dosas, Juice and rice dishes and he loves it. This time i have not used onion and carrots as i did not have carrots available in my fridge and thought of trying without onion.
Preparation time - 45minutes
Serves - 4
Ingredients -
For Croutons (Optional)
Procedure -
1. Take fresh red tomatoes, wash thoroughly and keep aside.
2. Wash one small beetroot peel and cut four to five slices lengthwise. Chop garlic and keep aside.
3. In a deep bottomed utensil take water until all your tomatoes are immersed completely. Keep the flame on high and add bay leaf, chopped garlic and beetroot.
4. Bring it to boil and keep the flame on medium to low and cover it with a lid for 5 minutes.
5. Switch off the flame and let it cool down. Do not open the lid for 10 minutes after switching off the flame.
7. Take out all the tomatoes from the pot and remove the skin gently. You can easily remove the skin off the tomatoes once it is boiled completely.
7. Strain the water from the pot to another deep bottomed pot so that the bay leaf and chopped garlic are separated. Pick up the bay leaf and keep it aside. Do not discard it as we will need it later while boiling soup.
8. In a grinder add boiled tomatoes, beetroot and chopped garlic. Add half cup water from the pot which you have kept aside.
9. Grind finely and strain. Strain it in a pot which you had kept aside.
10. Keep pressing the strainer with a spoon to ensure all the juice is extracted.
10. Now keep the pot on a medium flame. Add butter and bay leaf and boil it for 10 minutes.
11. In a bowl mix cornflour with 2Tb spoon water. Mix it till there are no lumps left or till smooth batter like consistency. Add it in a pot and stir. Continue boiling for another 15 minutes or till the soup reaches a desired thick consistency.
11. Add seasoning (salt and pepper) as per your requirement and boil for another 2 to 3 minutes.
12. If you wish to add croutons in your soup, trim the bread crust and cut the remaining white part into cubes.
13. In a pan add butter and and pour bread cubes. Cook on medium low heat for 7 to 8 minutes or until its golden brown and crispy. You can also bake your bread cubes in oven at 170 degrees C for 12 t0 15 minutes.
14. Serve Tomato soup hot and add croutons on top of it and garnish with cream.
Tomato soup is the best of all and favorite to many including me and my family. As the name, the primary ingredient is tomato. There are variates of ways used to make this soup. I usually add finely chopped onion, carrot and beet root. Beet root gives rich red color to the soup. Actually my kid doesn't like beetroot and carrot as a salad so i just use them in soup and other dishes especially dosas, Juice and rice dishes and he loves it. This time i have not used onion and carrots as i did not have carrots available in my fridge and thought of trying without onion.
Preparation time - 45minutes
Serves - 4
Ingredients -- Tomatoes - 500gms
- Garlic - 7 - 8 cloves
- Bay leaf - 2 leafs
- Beetroot - 3 slices
- Cornflour - 1 & 1/2 Tb spoon
- Butter - 1 Tb spoon
- Sugar - 2 Tb spoon
- Seasoning (Salt and pepper)
- Cream (Optional)
For Croutons (Optional)
- Butter - 1 tea spoon
- Bread cubes - 8 cubes
Procedure -
1. Take fresh red tomatoes, wash thoroughly and keep aside.
2. Wash one small beetroot peel and cut four to five slices lengthwise. Chop garlic and keep aside.
3. In a deep bottomed utensil take water until all your tomatoes are immersed completely. Keep the flame on high and add bay leaf, chopped garlic and beetroot.
4. Bring it to boil and keep the flame on medium to low and cover it with a lid for 5 minutes.
5. Switch off the flame and let it cool down. Do not open the lid for 10 minutes after switching off the flame.
7. Take out all the tomatoes from the pot and remove the skin gently. You can easily remove the skin off the tomatoes once it is boiled completely.
7. Strain the water from the pot to another deep bottomed pot so that the bay leaf and chopped garlic are separated. Pick up the bay leaf and keep it aside. Do not discard it as we will need it later while boiling soup.
8. In a grinder add boiled tomatoes, beetroot and chopped garlic. Add half cup water from the pot which you have kept aside.
9. Grind finely and strain. Strain it in a pot which you had kept aside.
10. Keep pressing the strainer with a spoon to ensure all the juice is extracted.
10. Now keep the pot on a medium flame. Add butter and bay leaf and boil it for 10 minutes.
11. In a bowl mix cornflour with 2Tb spoon water. Mix it till there are no lumps left or till smooth batter like consistency. Add it in a pot and stir. Continue boiling for another 15 minutes or till the soup reaches a desired thick consistency.
11. Add seasoning (salt and pepper) as per your requirement and boil for another 2 to 3 minutes.
12. If you wish to add croutons in your soup, trim the bread crust and cut the remaining white part into cubes.
13. In a pan add butter and and pour bread cubes. Cook on medium low heat for 7 to 8 minutes or until its golden brown and crispy. You can also bake your bread cubes in oven at 170 degrees C for 12 t0 15 minutes.
14. Serve Tomato soup hot and add croutons on top of it and garnish with cream.
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