Tomato Soup

 

I usually advocate for eating fruits & vegetables in whole. I hate to see beautiful tomatoes or strawberries ground beyond recognition. But I (only) love tomato soup. I usually drink this when I'm sick and it is such a comfort during those days when you have a coughing marathon. Adding croutons to the soup makes it filling and tasty. And the best part of this soup is > Almost Zero Efforts. Boil the veggies, throw them in the blender & blend away.

ngredients
Tomatoes - 5, roughly cubed
Carrot - 1, peeled
Onion - 1 medium , peeled & chopped roughly
Salt - 1-2 teaspoons , or as per taste
Pepper - As required, optional
Butter - 1 teaspoon, optional
Water - 1 cup - 200 ml

 

Method -
1) Wash the vegetables & cut them roughly.
2) In a pressure cooker add tomatoes, carrot & onion

3) Add the water. (enough to just cover the vegetables/fruit)
4) Pressure Cook for 3-4 whistles.

Alternatively, add the tomatoes, carrot & onion to a deep bottomed pan along with the water & boil fpr around 5-10 minutes (until they are soft)
5) Remove the excess water. Let it cool down a bit
6) Add to a blender/food processor & grind till you get a smooth paste.

7) Run the mixture through a sieve. Usually, only the tomato seeds remain.

8) Add salt & pepper & mix well.

9) If the soup is too watery, add a little bit of cornflour & boil. If not, just boil the soup for a minute or two.

10) Before serving add croutons