Tomato Soup
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Ingredients
- Tomatoes – 5 Large Chopped
- Onion – 1 Medium Chopped
- Garlic – 2 Cloves Minced
- Carrot – ½ Medium Chopped
- Celery – 2 inch stalk Finely chopped
- Sugar – ½ tsp
- Oil – ½ tbsp
- Butter – 1 tsp
- Bay Leaf – 1
- Salt
- Peppercorns crushed – ½ tsp
- Coriander Leaves croutons and fresh cream - to garnish
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Instructions
- Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
- Add garlic, carrot and celery, stir-fry briefly.
- Add tomatoes, stir-fry for a minute and add 2 cups of water. Bring it to a boil. Cook for 10-15 mins covered with a lid.
- Strain the blended mixture through a strainer. Reserve the liquid.
- Remove 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.
- Garnish this soup with coriander leaves and add fresh cream and croutons -bread squares before serving.
Notes
For Croutons – bread squares, take bread slices and cut the sides. Now cut the bread into small squares. Deep fry them until golden brown and crisp.
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Hello Aarti..Do you make breadcrumbs at home or buy them?
Love Tomato Soup in chilling winters