What else can be comforting than a warm bowl of soup during a chill winter evening? Today’s recipe is all about tomato soup made in a creamy way. The flavors are amazing and it always tastes perfect.
This carrot soup is very filling and needs very simple ingredients that you all will have in your kitchen. Goes well with hot snacks or you can also have it plain with some toasted bread. It will help you to soothen your sore throat during cold season.
Let’s get started!
- Slice the bread into small size pieces.
- Melt butter in a pan and add the bread slices. Saute till it turns brown in color.
- Melt a tsp of butter in a pressure cooker.
- After it melts, splutter the cinnamon, cloves, cardamom, bay leaf and peppercorns.
- Add the onions and garlic and saute for a minute. No need to brown it.
- Add the tomatoes and saute for a while.
- Add salt and pressure cook for 3 whistles on medium flame.
- Wait for the pressure to release and grind the mixture to a fine paste.
- Run through a sieve and strain the juice.
- Heat a pan with butter.
- Once butter starts to melt, add the maida and saute in the butter for less than a minute.
- Add the strained juice to the pan. You can add additional water if any at this stage.
- Cook the juice for a couple of minutes. It will stars to thicken.
- Add some pepper powder and sugar and switch off the flame.
- • Use ripe tomatoes to avoid sourness.
- • To make it even creamier, add ground cashew powder.
- • You can cook in an open pan instead of pressure cooking it. Cook the tomato mixture for 20 – 30 minutes in open pan until tender, strain and follow the same steps.
- • You can replace butter with ghee/oil.
List of required ingredients.
Slice the bread into tiny pieces and fry it in butter till golden and set aside.
Heat a tsp of butter in a pressure cooker. Once butter starts to melt add in cinnamon, cloves, cardamom, bay leaf, and peppercorns.
Add the onions and garlic and mix. No need to brown the onions.
Add tomatoes and saute for a minute.
Add a cup of water and salt to taste. Close the lid and pressure cook for 3 whistles.
Wait for the pressure to release and transfer the mixture to a mixer. Remove the bay leaf, cinnamon and cardamom pods and grind to a smooth paste.
Strain the juice and discard the waste.
Melt butter in a pan. Add the maida and saute in butter.
Add the strained tomato mixture and cook for a couple of minutes to thicken.
Add sugar and some crushed pepper and mix well. Switch off the flame.
Finally garnish with some fresh cream and with toasted bread slices.
Healthy tomato soup is ready to be served!