Tomato Soup and bread is a favorite dinner at our place on any Sunday evening in winters. It’s light, it’s simple and it tastes wonderful.
| Preparation time: | 50 minutes |
| Servings: | 2 |
| Difficulty: | Easy |
Ingredients
| Tomatoes | 3 medium |
| Onion | 1/4 medium |
| Carrot | 1 small |
| Bay leaves (tejpatta) | 2 |
| Kali mirch (black peppercorns) | 8 – 10 |
| Corn flour | 1 tbsp |
| Salt | 1/2 tsp |
| Butter | 1 tsp |
| Oil | 1 tsp |
Method
- Wash tomatoes and chop them into chunky pieces. Chop onion and carrot also coarsely.
- In a pressure cooker, heat the oil. Once the oil is hot, add 4 to 5 peppercorns and the bay leaves and fry for a few seconds.
- Add chopped onion and carrot and again fry on medium heat till onions start to change color. Don’t brown them.
- Now add chopped tomatoes and fry for 2 minutes till they start to become mushy.
- Add 2 cups of water and salt. Pressure cook them for 3 to 4 whistles on high heat.
- Once the pressure dies down, open the cooker and pass the tomato mixture through a sieve. Add some water to get all the juice and pulp from tomatoes through the sieve.
- Cook the smooth liquid till it starts to boil. Add crushed pepper. Taste the soup. If it tastes sour, add just a pinch of sugar. If it tastes too sweet, add just a dash of vinegar or lemon.
- If the soup seems thin, you have two options. One, you boil it for a few minutes and it will thicken. Two, you can add corn flour slurry to it. We will use the second option.
- Dissolve corn flour in one-eighth cup of cold water.
- Slowly start to add the corn flour slurry into the boiling soup. The soup will start to thicken. Stop adding more slurry if the soup has thickened enough.
- If you have fresh basil leaves, add about 5 to 6 leaves to the soup and cook for about 2 minutes on low heat.
- Add butter and the Tomato soup is ready.
Summary
Recipe Name
Tomato Soup
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 4 Review(s)