How to make Tomato 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.

Ingredients: 

• 4 cups finely chopped riped tomatoes
• 1 bayleaf (tejpatta)
• 3 whole peppercorns (kalimirch)
• 1 1/2 tbsp butter
• 1 tbsp plain flour (maida)
• 1/4 cup tomato puree
• 2 tsp sugar
• salt and to taste
• 1 1/2 tbsp fresh cream

For The Garnish:

• 2 tsp fresh cream
• 1/4 cup bread croutons

Method:

• First rinse tomatoes and keep aside. in a saucepan or pot take enough water so that the tomatoes can get immersed. add about 1 tsp salt to the water and bring the water to a rolling boil.

• Add the tomatoes and switch off the fire. close the saucepan or pot with the lid. let the tomatoes be immersed in the hot water for 20-30 minutes.

•  Drain the tomatoes and let them become warm or cool down. due to the blanching process, the tomato peel shrinks and can be easily removed.MethodMethod

• In the mean time, heat a frying pan/tava or pre heat the oven. place the bread in the pan and on a low flame toast the bread till its browned and crisp from both sides. if using the oven, place the bread in the oven at 200 degrees C and toast the bread till its browned and crisp.

• Make a smooth paste of 1 tsp cornflour with 2 tbsp water.

• Directly chop the tomatoes above the blender jar so that the juices drop directly inside the blender jar. if you cannot do this, then chop the tomatoes on a chopping board and add everything to the blender including the juices. blend the tomatoes to a smooth puree. there should be no bits or small chunks of tomatoes. it should be a really smooth puree.

• Melt 1 to 1.5 tbsp butter in a pan. add 1 bay leaf and saute for 5-6 seconds. add 2-3 garlic cloves and saute for about 10-12 seconds on a low flame.

• Add 1 small chopped onion and saute till the onions become translucent.

• Now add the tomato puree.

• Stir and then add 1 cup water, salt (as required) and pepper (as required).

• On a low to medium flame, let the soup come to a gentle boil. stir the corn starch paste that we made earlier and add it to the soup.

• Stir well and simmer for 3-4 minutes till the soup thickens on a low flame. now add ½ tbsp sugar and stir. then add 1 tbsp cream.

• Stir the cream and simmer for a minute. switch off the stove.

• Chop the toasted bread into cubes.

• Pour the steaming hot tomato soup in soup bowls. add the bread croutons to the soup. you can also garnish the tomato soup with parsley or coriander leaves and dot with some cream if you prefer.