About Tomato Soup Recipe
Generally, soup is always consumed before a meal to help stimulate our appetite. From a health perspective, soup also holds significant importance. Due to lack of time, soup packets are available in the market. You simply dissolve them in hot water, and after one or two boils, a hot bowl of soup is ready to drink. But how delicious this soup tastes when consumed.
No matter how quick they are to prepare, these soups are not good for our health because of the food chemicals they contain. Tomato soup, which is almost everyone’s favorite, requires very little effort to make and is a much healthier option.
With just a few ingredients available at home, we can prepare a very tasty soup. For making tomato soup, we should select bright red tomatoes. The redder and juicier the tomatoes, the better the soup will be.
The soup will turn out just as good. Tomato soup can be enjoyed either hot or cold, but it’s always better when served hot. Tomato soup is typically served as an appetizer before a meal. The main ingredient in making tomato soup is, of course, tomatoes.
I have prepared the tomato soup by blending it with beetroot, onion, and garlic. To make the tomato soup creamy, you can add a little cream on top, which gives it a rich and velvety texture. Here, I am sharing some suggestions for making this recipe so that you can prepare an excellent soup on your very first try.
For tomato soup, always use ripe tomatoes; raw tomatoes will not work. Adding toasted bread to the soup is optional.
Finally, along with sharing this tomato soup recipe, I encourage you to explore my collection of other recipes and give them a read. Don’t forget to click on the link below.
Subtitle
About tomato soup
Ingredients
How to make tomato soup
Tips
Ingredients
Tomatoes – 1/2 kilogram
Bread slices – 3
Beetroot – 1 small
Onion – 1 small
Garlic – 5-6 cloves
Oil – for frying bread slices
Sugar – 1 tablespoon
Fennel seeds – 1 teaspoon
Ghee – 2 teaspoons
Black pepper – to taste
Salt – to taste
Water
How to make tomato soup
To prepare the soup, wash the tomatoes, beetroot, and onion, and cut them into small pieces. Chop the garlic as well. Cut the bread into small chunks.
Take a pan and heat some oil. Add the bread pieces to it and fry until crispy. Transfer them to a separate plate.
In another pan, heat some oil in a pressure cooker. Add the garlic and onion and sauté until lightly browned. Add five cups of water and bring it to a boil. Then, add the tomatoes, beetroot, and bread pieces. Pressure cook for 3–4 whistles. Turn off the flame.
Once the pressure cooker cools down, use a hand blender to blend the soup, then strain it through a sieve. Add sugar, salt, and black pepper to the strained soup and bring it to a boil.
In a pan, heat some ghee. Once hot, add fennel seeds and prepare a tempering. Pour this tempering over the hot soup. Your tomato soup is ready!
While serving the soup in a bowl, add a little whipped cream on top. Serve the hot soup as an appetizer before the meal.
Tips
Adding bread to the tomato soup makes it thick, so the use of cornflour slurry can be skipped.
Do not use sour tomatoes for making soup.
After straining the soup, grind the leftover pulp finely in a blender or grate it using a grater, and mix it back into the soup. This will make the soup even tastier.
Adding toasted bread to the soup is optional.
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