Saturday, November 29, 2014

Tomato soup

Tomato, a berry which has many health benefits is considered as a vegetable (botanically a fruit) for culinary purposes. We were in dilemma when it was told fruit in botany class and a vegetable at home. It is used in salads, sandwiches, soups, innumerous cuisines. Tomato soup is a continental dish with little variation in ingredients or method of preparation to suit their taste but a globally accepted one. Soups are not only winter favorites, we have them often when sick, or when regular food doesn’t taste good, as a starter and a diet food. Kids who are reluctant to eat veggies this way you can feed them and provide the required nutrients/vitamins. Making of this soup is easy with very less ingredients. It is bit sour, sweet and comforting food.


3 medium size tomatoes, roughly chopped
3 garlic cloves, roughly chopped
1 medium size onion, chopped
1 tbsp olive oil/veg oil
1 dry red chili
½ tsp black pepper powder
Salt to taste


Step 1: Heat oil in a sauce pan. Add garlic, onion and sauté for 2 to 3 minutes in medium low heat. Don’t brown them. Add red chili, tomatoes and sauté for 2 minutes. Add 4 cups (250 ml) water, cover the lid and cook for 15 to 18 minutes in medium low heat and turn off. Add more water if required.

Step 2: Allow it to cool, strain and then puree the mixture to fine smooth paste using stock as required.

Step 3: Pour it back to the same pan and boil with remaining stock for 2 minutes, add water if required and strain again to separate the stock. Boil the stock, add pepper powder, make salt adjustment and continue to boil to get desired consistency.

Step 4: Serve hot with croutons or with cream

  • If you prefer to have thick soup, a tablespoon of cornstarch can be used.
  • As I always say spices can be adjusted based on your spice level.
  • Use of oil and butter in 1:1 ration adds extra flavor.
  • In the above recipe I replaced water with vegetable stock (1/2 cup toor dal+ green beans)
  • I strained it once only as I prefer to have a bit of chunks in it, it is suggested to strain twice to get a clear soup. 

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