Tomato soup is a popular and nutritious dish that is usually served before meals and in the evening in cold weather. It is made from tomatoes and spices easily found in the kitchen. Garlic and black pepper have been used to flavor it and maida (or cornflour) has been used to thicken the soup. Follow the recipe below to make it at home.
|Tomato soup recipe is a popular and nutritious dish|
4 large tomatoes
1½ tablespoons chopped beetroot (or a small slice), optional
3-4 garlic cloves, chopped
7-8 Whole Black Pepper
Cassia a small piece, optional
1/2 tablespoon butter
1 tsp all purpose flour / cornflour
1 tsp sugar (or as per taste)
1½ cups of water
salt to taste
Method (Tomato Soup)
Cut tomatoes into large pieces and beetroot into small pieces.
Pour tomatoes, beetroot, garlic, black pepper and bay leaf in a medium saucepan or a 2-3 liter capacity pressure cooker. Add 1 cup of water and salt and cook on a medium flame till the beetroot and tomatoes become soft. It will take about 8-10 minutes. If you are using a pressure cooker, let them cook on medium heat until it is 2 whistles.
Turn off the gas when they become soft. Remove the lid and allow the mixture to cool for a few minutes.
Remove the bay leaves and make puree from the blender (or puree in a mixer grinder). Take care of making puree, because the mixture is hot.
Place the sieve over a large bowl. Add puree over it and sieve it. Do not use very fine sieve because we also need tomato pulp in the soup.
Heat 1/2 tablespoon butter in a saucepan on medium heat. Add 1-tsp maida to it.
Cook for a minute while stirring continuously with a spoon.
Slowly add tomato puree and stir continuously with a spoon so that lumps do not form. Add 1/2 cup water and 1-tsp sugar and mix well.
Keep it to boil on high heat. When it starts boiling, reduce the flame to medium and let it cook for 4-5 minutes. Taste the soup in this step and add more salt and pepper as per taste if necessary. Turn the gas. Tomato soup is ready. Garnish with black pepper powder and coriander and serve.
Suggestions and Variations
Choose red ripe and less sour tomatoes to make soup.
Reduce or increase the amount of sugar according to the tomato’s sourness.
Pour 1/4 cup chopped celery and 1/4 cup chopped carrots with tomatoes for a change.
If whole pepper is not available, then add 1/4 tsp black pepper powder in the last step.
Beetroot is added to enhance the dark red color of the soup and it does not make any difference in taste.
Do not add too much beetroot as it will make the color of the soup light purple.
To make it creamy, add 2 tablespoons fresh cream after turning off the gas.
mildly sour and salty
Methods to serve:
Serve it with bread stick before meals or at dinner. It can also be served at dinner with boiled rice and papad.