Thursday, 10 January 2013

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.

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

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