What’s more satisfying and comforting than a hot bowl of soup? This is an easy recipe and simply delicious. Tomato Soup is always good as a starter or light meal with salad and crusty bread. Recipe will serve 3.
Ingredients: 6 tomatoes medium size cut in small pieces this will make about 4 cups of chopped tomatoes 1 carrot medium size peeled and cut in small pieces this will make about 1/3 cup of chopped carrots 1 celery stick cut into small pieces this will make about 1/3 cup of chopped celery 1/2″ ginger peeled and sliced teaspoons of oil 1/2 teaspoon salt, adjust to taste 1/2 teaspoon sugar, adjust to taste 1/8 teaspoon black pepper Seasoning 2 teaspoons oil 1/2 teaspoon cumin seed Oeera) Pinch of asafetida 1 tablespoon cilantro finely chopped (hara dhania) Method 1 .
Heat the oil in a sauce pan over medium heat lightly brown the ginger, add carrot and celery stir fry for about 2 minutes. 2. Add the tomatoes, salt, sugar and pepper let it cook until tomatoes are cooked well and mushy. 3. Let the tomatoes cool of then pure in blender. 4. For seasoning; heat the oil in a sauce pan add the cumin seed and asafetida as cumin seeds crack add cilantro and stir for a minute add the tomato pure and approx. 1-1/4 cup of water adjust the water to your taste. After soup comes to boil lower the heat to low and let it simmer for 3 to 4 minutes. . Serve soup hot, I like to serve with few pieces of crotons. Ingredients Tomatoes,quartered 10-12 medium Bread slices 2 Sugar 1 teaspoon Cream 1/4 cup 1/2 tablespoon Butter 1 tablespoon Bay leaf Black peppercorns 4-6 Onion sliced 1 medium Celery,finely chopped inch stalk Garlic,chopped 4 cloves Carrot peeled and cut into roundels 1/2 medium salt to taste Black peppercorns,crushed 1/2 teaspoon Parsley,chopped a few sprigs Cut the bread slices into cubes and toast them in an oven or frying pan to make croutons.
Mix sugar and cream gently. Heat the oil and butter in a deep non stick pan, add bay leaf, peppercorns and onion and saut© until translucent. Add the garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid.
Remove the peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Before serving stir in cream and sugar mixture. Serve hot garnished with parsley and toasted croutons.