Serves: 2-3 persons
Is there anything better than a bowl of fresh tomato soup on a snowy day? My family loves tomato soup anytime and it is literally a comfort food for us. We usually pair it with any vegetable rice, or paratha, or even a simple grilled cheese sandwich!
I have tried so many different recipes. Tomato soup has some key ingredients like canned or fresh tomatoes, fresh cream and a chicken/vegetable broth. They are all good but, when I tried this recipe, I was totally in love with it. (The recipe's credit goes to my sister-in-law who is younger than me but very efficient in cooking and baking.)
This recipe uses some Indian spices which can be easily available at any Indian grocery store. Also, I cooked the tomatoes in a pressure cooker. If you don't have one, you can cook on a stove top. Pressure cooker makes this process little faster.
Do give a try to this recipe and let me know your feed back.
- 5 large tomatoes roughly chopped
- 1 large onion roughly chopped
- 1 bay leaf
- 2-3 cloves
- 2-3 black peppercorns
- 1 stick of cinnamon
- 2–3 tablespoon sugar
- 1 tablespoon corn starch
- 1 tablespoon cream
- 1 tablespoon butter
- 2 tablespoon Oil
- Chopped cilantro
- Salt as per taste
- 2 cups of water
- Heat oil in a pan. Add bay leaf, cloves, black pepper and cinnamon. After 5-6 seconds add chopped onions and saute till the onions become translucent.
- Add the tomatoes. Cook until tomatoes become soft. Transfer it to the pressure cooker with 2 cups of water. Now cook the mixture for 3 whistles.
- Blend the mixture to smooth puree once it gets cool. Strain this mixture through strainer.
- Melt 1 tablespoon of butter in another pan. Add corn starch and stir vigoursly to avoid lump formation. Pour the strained mixture to the pan.
- Add sugar and salt. Boil until thick consistency is reached.
- Serve it hot with some fresh cream and chopped cilantro on the top.