Tomato Soup Recipe

Tomato soup recipe with step by step – easy to put together eating place fashion scrumptious tomato soup recipe. tomato soup is popular in all indian restaurants. every time i see the menu of maximum of the eating places in india, i continually get to see tomato soup together with the indo chinese soups.

I now and again wonder why they don’t produce other kinds of famous vegetable soups like minestrone soup, spinach soup or mushroom soup or vegetable soup.

I have had tomato soup in many places. some restaurants really make a good soup. Whereas in some, the soup taste has been from sour to very sweet and. The consistency has been thin like a Tomato rasam to very thick pasty consistency. So when I would have these soups, a thought in mind always crossed – I make a better tomato soup that what this restaurant has served me. Am sure most of you would have had this thought crossed your mind too, that you can make better soups than the restaurant ones.

A few soups I have been making from my teens. This recipe belongs to that category. Its my trademark recipe that you won’t find any where else on the internet and I am glad to share this one.

TIPS :

Use fresh ripe crimson tomatoes. keep away from the usage of tomatoes which can be bitter or unripe.

There may be a balance of tanginess from the tomatoes and sweetness from the sugar and cream. make certain that the soup does no longer grow to be very sweet. in spite of everything its tomato soup and should have the tang in it.

The tomatoes are blanched & then pureed. blanching technique i have proven in the grade by grade photos. (the blanching manner i observe, is the manner i had learnt in my domestic technological know-how cooking lab and had been the use of this technique forYears now. 

You may pass the onions inside the soup if you pick, however do add the garlic.

INGREDIENTS:

4 medium to large tomatoes

2 to a few small to medium garlic cloves, finely chopped or ½ teaspoon finely chopped garlic

1 small onion, finely chopped or ¼ cup finely chopped onion

1 tej patta (indian bay leaf)

1 teaspoon corn flour (corn starch) + 2 tablespoon water

1 or 1.5 tablespoon butter

1 cup water

1 tablespoon cream (25- 30% fats) - you may do not forget including 2 tablespoon cream or dot with cream whilst serving the soup.

½ tablespoon regular sugar or unrefined cane sugar or upload as required

1 or 2Slices of bread - brown bread or complete wheat or white bread

Freshly overwhelmed or powdered black pepper as required

Salt as required

Parsley or coriander leaves (cilantro leaves) for garnishing.

Instructions :

First rinse the tomatoes simply nicely and keep apart. eliminate the stems if there are any.

In a saucepan or pot take enough water (approx 5-6 cups). so that the tomatoes get immersed completely.

Add 1 teaspoon salt to the water and produce the water to a rolling boil.

Upload the tomatoes and switch off the fireplace. near the saucepan or pot with the lid.

Allow the tomatoes be immersed in the hot water for 20-30 minutes.

Drain the water and let them emerge as heat or quiet down.

Within the period in-between, finely chop theOnion and garlic. preserve apart.

As soon as the tomatoes come to be heat or cool down, then peel them. slice off the eye component from the tomatoes.

Then directly chop the tomatoes above the blender jar in order that the juices drop immediately inside the blender jar.

In case you can not do that, then chop the tomatoes on a reducing board and add the entirety to the blender along with the juices.

Combination the tomatoes to a easy puree. preserve aside. 

Toasting bread

Heat a frying pan (tava or griddle) or pre warmness the oven.

Vicinity theBread within the pan and on a low flame toast the bread till its browned and crisp from both aspects.

If the usage of the oven, location the bread within the oven at 2 hundred degrees c and toast the bread till its browned and crisp.

Once the bread is toasted and golden, slice it into cubes. hold aside. 

Making tomato soup

Make a clean paste of the 1 teaspoon cornflour with 2 tablespoon water.

Melt butter in a pan. upload the bay leaf and saute for 1 to two seconds

Add the finely chopped garlic and saute for some seconds onA low flame. no want to brown garlic.  

Add the chopped onions and saute until the onions turn out to be translucent.

Now upload the tomato puree. stir and then add water, salt and pepper.

On a low to medium flame, allow the soup come to a mild boil.

Stir the corn flour paste (since the corn flour settles down) that we made in advance and add it to the soup.

Stir well and simmer for three to 4 mins till the tomato soup thickens on a low flame.

Now upload sugar and stir. then upload the cream and simmer for aMinute.

Pour the steaming hot tomato soup in soup bowls.

Add the bread croutons to the soup. garnish it with parsley or coriander leaves. serve the tomato soup hot.