Tomato Soup Recipe
Ingredients
Soup
- 4 Red Roma Tomatoes big
- 1 Carrot small
- ¼ Beetroot
- 2-3 Garlic Cloves
- Salt according to taste
- ½ cup Water
- Butter
- 1 Bay Leaf
- 2 tsp Sugar
- 1 tbsp Tomato Ketchup
- ¼ tsp Black Pepper Powder
- 1 cup Boiling Hot Water
- Cornflour Slurry ¼ cup water + 2 tbsp cornflour
Croutons
- Oil
- Herb Seasoning
- Bread cut into small squares
Instructions
Soup
- Add tomato, carrot, beetroot and garlic into a pressure cooker.
- Add in salt and water and cover the cooker and put it on medium flame for 5-6 whistles.
- Once cooked take a masher or a ladle and mash boiled vegetables thoroughly and then sieve it.
- Heat a pan on medium flame. Add in butter, bay leaf and sieved soup and mix it well.
- Bring the soup to boil, now add in sugar, ketchup, black pepper and water.
- Let soup boil for 2-3 minutes. Now add in corn flour slurry and keep mixing and cook for 1 more minute.
Croutons
- Heat some oil in a pan and sprinkle herbs. Add in bread and cook from both sides until crispy.
Video
Notes
Shilpi’s Quick Tricks
- Use longer tomatoes rather than round ones as round tomato are a bit sour in taste.
- Don’t add a lot of water as tomato also secretes water on cooking.
- Don’t grind the boiled vegetables because when tomato seeds grind then soup becomes a bit bitter.
- Sugar helps to reduce the sour taste of soup.
- Ketchup helps to balance the flavours.
- Always add boiling water in soup.
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