Colder days are here again! What can be more comforting on a colder day than garam garam soup and khichdi, such a heavenly combination! Tomato Soup is a basic but tasty soups of all times. In this post, I am sharing version which I often make at home.
Most popular version in USA is Tomato Basil Soup. You can also make it with vegetable stock as a base. In Indian restaurants, Cream of Tomato is a popular appetizer. It’s made by adding cream to the soup. Combine it with veggies like carrot and beetroot, your healthy meal of the day is ready. So basically there is no single recipe for this appetizer. It is prepared in variety of ways all over the world.
Let’s see step by step recipe which I find easy to make and requires very few ingredients. Some of them can be substituted with alternatives if required.
Check out my other appetizers recipes here.
Step by Step Recipe of Tomato Soup:
- We need below ingredients to make Tomato Soup. You will find exact measurements in the recipe card below.
- Heat oil in a pan. Add bay leaf.
- Also add ginger and garlic. Sauté.
- Add diced onions and sauté for couple of minutes.
- Once onions turn pink, add carrots. Sauté again for couple of minutes.
- Then add diced tomatoes and salt. Let tomatoes cook.
- After couple of minutes, add ketchup and red chili powder. Mix well.
- Once tomatoes are cooked but not mushy, switch off the gas. Let the mixture cool completely.
- Once cooled, add mixture to the blender along with some ice cubes. Blend into smooth puree.
- Now strain the puree using a sieve in the same pan.
- Turn on the gas and let it boil. When it comes to boil, add some herbs and black pepper powder.
- At the end, add corn flour slurry and stir. This will thicken the soup.
- Switch off the gas. Our soup is ready. Adjust salt if necessary.
- To prepare croutons, cut small cubes from a bread slices.
- Preheat air fryer. Add them in the basket and spray oil. Air fry for 4 minutes. Alternately you can toast them on griddle or deep fry them.
- Serve soup hot with croutons.
An appetizing slurry made with tomatoes as main ingredient.
- 4 Tomatoes chopped
- ¼ cup Onion diced
- ¼ cup Carrots chopped
- 1 tbsp Oil
- 1 Bay leaf
- 1 inch Ginger chopped
- 1-2 pods Garlic chopped
- ½ tsp Herbs
- ½ tsp Black Pepper Powder
- 1 tsp Sugar
- 1 cup Water or as required
- Salt per taste
-
Heat oil in a pan. Add bay leaf.
-
Also add ginger and garlic. Sauté.
-
Add diced onions and sauté for couple of minutes.
-
Once onions turn pink, add carrots. Saute again for vouple of minutes.
-
Then add diced tomatoes and salt. Let tomatoes cook.
-
After couple of minutes, add ketchup and red chili powder. Mix well.
-
Once tomatoes are cooked but not mushy, switch off the gas. Let the mixture cool completely.
-
Once cooled, add mixture to the blender along with some ice cubes. Blend into smooth puree.
-
Now strain the puree using a sieve in the same pan.
-
Turn on the gas and let it boil.
-
When it comes to boil, add some herbs and black pepper powder.
-
At the end, add corn flour slurry and stir. This will thicken the soup.
-
Switch off the gas. Our soup is ready. Adjust salt if necessary.
-
To prepare croutons, cut small cubes from a bread slices.
-
Preheat air fryer. Add them in the basket and spray oil. Air fry for 4 minutes. Alternately you can toast them on griddle or deep fry them.
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Serve soup hot with croutons.
- If you don’t want to use corn flour slurry, you can use boiled potato.
- If you like thin soup, you can skip any thickening agent.
- You get bright color if tomatoes are red.
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