I remember, as a kid, that my mom used to make tomato soup on the onset of winter season. Though that was the only soup she used to make, as my father loved tomato soup. So to make him happy she almost made it every day. I can safely say that we grew up gulping down tomato soup. I may make different type of soups, but none is comparable to the soup made by my mother. Soup made by her had a bright red color, tartness as well as sweetness of tomatoes. So my taste buds always yearn for sweet and tangy tomato soup. But here my taste does not match with my husband’s taste. He does not like sweeter version of tomato soup. In my house, if tomato soup is made, it is only in the form of cream of tomatoes, which is more on the sour side. Here is the recipe of both the types of soups, make it the way you like it…….
recipe of tomato soup
Prep Time: 5 min Cooking Time: 20 min Serves: 4
Ingredients for Tomato Soup
|Garlic||2-3 cloves (For Method 2)|
|Corn flour||1 ½ teaspoon (For Method 2)|
|Fresh cream||1 tablespoon (For Method 2)|
|Salt||acc to taste|
|Pepper||¼ teaspoon or acc to taste|
Method 1: (For making sweet and tangy soup)
- Wash the tomatoes. Boil tomatoes and ginger with two cups of water in a pressure cooker till a single whistle blows. There is no hard and fast rule. You can adjust the amount of water according to your likings. Sometimes, even two whistles are required.
- Skin will separate out from the boiled tomatoes. Remove the peel and let it cool a bit.
- Put the tomatoes and ginger in a blender jar and grind to a smooth puree. However, do not put the water used for boiling tomatoes in the blender. That will be used during straining of puree.
- Strain the puree through a strainer along with the water used for boiling.
- Now keep the puree on the fire. Add 2 teaspoons of sugar and also add salt according to your taste.
- Give it a good boil and pour in a soup bowl.
- Sprinkle some freshly ground pepper and enjoy with croutons.
Method 2: (For Cream of Tomatoes Soup)
- Step 1 to 4 is same as in method 1.
- Take butter in a pan and heat it. As soon as it starts melting, add bay leaf and finely chopped or crushed garlic and sauté it for few seconds on low heat.
- Now add tomato puree and give it a boil.
- Dissolve corn flour in 1 tablespoon of water and add it to the boiling tomato puree.
- Stir well and simmer for 3-4 minutes till the soup thickens on a low flame. Now add 1 teaspoon of sugar and stir.
- Then add 1 tablespoon cream and stir well. Let it simmer for a minute. Switch off the flame.
- Pour the soup in soup bowl. Put some freshly ground pepper and coriander leaves.
- Enjoy the piping hot soup with croutons.
For making Croutons:
- Spread 1 teaspoon of oil or butter on a hot non-stick tawa. Place bread slices on it and toast these on low flame till these become light brown and crispy from both sides.
- Alternately you can fry the bread slices.
- Cut the bread slices into cubes with a pizza cutter or simply break them into small pieces.