Tomato Soup Recipe
Tomato soup recipe is one of the popular starter recipes in all restaurants and it is liked by all people invariably. Tomato soup finds the first place in the menu cards of all Indian restaurants.
Ingredients To Make Homemade Tomato Soup Recipe
Preparation Method For The Best Tomato Soup Recipe
Wash all the tomatoes and boil it in a pan of water. After five minutes, switch off the stove and keep it aside, let it cool.
Clean the coriander leaves and chop both the onion and as well as the coriander leaves into small pieces.
Add a little water into the corn flour and make it into a thin paste and keep it.
Peel of the tomatoes and blend it nicely in a blender to make a puree out of it.
Strain the puree in a filter.
Break the crispy rusk into small pieces.
Keep a frying pan in the stove and switch it on.once the pan gets heated, pour a little butter and fry the rusk cubes till it becomes golden brown.you can also use bread crumbs instead of rusk. Take and keep it in a container. Then toss the chopped onion over the butter smeared pan and roast it for just a minute or two.
Once the onion gets slightly roasted, put the remaining butter in the pan. Add a spoon of ginger garlic paste and stir till you get the aroma. Now put the bay leaf, cloves and cinnamon one by one till you get all the flavours. Fry for a minute and then pour the tomato puree into it.
Add a little pepper and enough salt and stir nicely. Once it boils, add the thin paste of corn flour and stir well. Put a teaspoon of sugar into it and close the lid. Now simmer the flame and let it cook for a few minutes.
Once it gets cooked, smear a lavish spread of fresh cream over the soup and switch it off. Finally sprinkle the finely chopped coriander leaves over it and now the soup is ready .
Pour the soup into a bowl and put some roasted rusk or bread crumbs over it and serve hot.
Things to remember for making Tomato Soup Recipe
- Always choose red ripe, big and pulpy tomatoes.
- Always use a minimal quantity of sugar as the soup should have the sour taste of the tomato and not sweet.
- Never forget to strain the puree to get an even and smooth texture which is the most attractive feature of tomato soup.
- You can also use thick coconut milk instead of fresh cream.
- Use only the required quantity of butter as it will dominate the taste of the soup.
Ingredients
Directions
Wash all the tomatoes and boil it in a pan of water. After five minutes, switch off the stove and keep it aside, let it cool.
Clean the coriander leaves and chop both the onion and as well as the coriander leaves into small pieces.
Add a little water into the corn flour and make it into a thin paste and keep it.
Peel of the tomatoes and blend it nicely in a blender to make a puree out of it.
Strain the puree in a filter.
Break the crispy rusk into small pieces.
Keep a frying pan in the stove and switch it on.once the pan gets heated, pour a little butter and fry the rusk cubes till it becomes golden brown.you can also use bread crumbs instead of rusk. Take and keep it in a container. Then toss the chopped onion over the butter smeared pan and roast it for just a minute or two.
Once the onion gets slightly roasted, put the remaining butter in the pan. Add a spoon of ginger garlic paste and stir till you get the aroma. Now put the bay leaf, cloves and cinnamon one by one till you get all the flavours. Fry for a minute and then pour the tomato puree into it.
Add a little pepper and enough salt and stir nicely. Once it boils, add the thin paste of corn flour and stir well. Put a teaspoon of sugar into it and close the lid. Now simmer the flame and let it cook for a few minutes.
Once it gets cooked, smear a lavish spread of fresh cream over the soup and switch it off. Finally sprinkle the finely chopped coriander leaves over it and now the soup is ready .
Pour the soup into a bowl and put some roasted rusk or bread crumbs over it and serve hot.
