Tomato Soup and bread is a favorite dinner at our place on any Sunday evening in winters. It’s light, it’s simple and it tastes wonderful.
| Preparation time: | 50 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Tomatoes | 250 gm |
| Onion | 1/2 medium |
| Cinnamon stick (dalchini) | 1 inch stick |
| Bay leaves (tejpatta) | 2 |
| Kali mirch (black peppercorns) | 8 – 10 |
| Long (cloves) (optional) | 2 |
| Salt | 1/2 tsp |
| Butter | 1/2 to 1 tsp |
Method
- Wash tomatoes and chop them in small pieces. Chop onion coarsely.
- Boil one cup of water, tomatoes, onion, bay leaves, cinnamon stick, black peppercorns and cloves in a sauce pan.
- Once it starts boiling reduce the heat and cook for about 30 minutes. Turn off the heat.
- Remove bay leaves, cinnamon and cloves from the pan and discard.
- Blend the whole mixture smooth.
- Heat butter in a pan, pour the tomato mixture in it and add salt.
- Bring it to a boil. Turn off the heat. Tomato Soup is ready.
- Garnish with cream or cottage cheese and serve hot with toasted bread.
Notes
- If you like your soup creamy, add half a cup of cream to the soup in the end.
- For a clear soup, you can strain the boiled tomatoes and onion in a coarse strainer and discard the tomato skin and seeds.
- If you like your soup sweet, add a little sugar to the soup.
Summary
Recipe Name
Tomato Soup
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)