Monday, 3 February 2014

Tomato Soup

Prep Time: 12 min
Cook Time: 20 min
Total Time: 45 min
Yield: 2 Serves


  •  4 large ripe tomatoes
  • 2 Garlic cloves
  • 1 small onion
  • 1 Tablespoon butter
  • 1 Teaspoon corn starch+ 2 Tablespoon water
  • 1 Bay Leaf
  • 1and 1/2 Cup water
  • 1 Tablespoon Fresh Cream
  • 1/2 Tablespoon granulated Sugar
  • Salt as required
  • 4 to 5 Bread Croutons


1. Rinse the tomatoes well and keep aside
2. In a pan take water enough to immerse 4 tomatoes. Add 1 teaspoon salt to the water and bring it to boil
3. Add tomatoes to the boiling water and switch of the flame. Cover the pan with a lid. Let the tomatoes rest in the hot water for 30mins
4. Meanwhile finely chop onions and garlic
5. After 30mins, remove tomatoes from hot water, peel and remove skin. Chop tomatoes and put it in a blender and blend it in to a smooth puree
6. In a pan melt 1 tablespoon butter. Add bay leaf to the butter and sauté for few seconds. Now add garlic and sauté for ten seconds. Then add onion and sauté till they turn soft
7. Add tomato puree to the pan. Add required salt and 1 and 1/2 cup water to the puree and bring the soup to boil on low flame
8. Mix corn starch in 2 tablespoon of water and add this mixture to the soup
9. Reduce the flame to low and let the soup thicken for about 3 minutes
10. Add Sugar and stir
11. Finally add fresh cream to the soup and let it boil for a minute
12. Switch of the flame. Serve hot soup with grated cheese and croutons

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