Don’t you just relish warm, filling and flavor-packed tomato soup during the chilly winter days or even summers? I’m sure none of us can turn away from the spectacle of this gratifying, red-hued soup.
Tomato soup is one of the most frequently prepared soups in India. The soup is healthy and low in calorie. Serve it as a comforting lunch or as a sophisticated starter at a supper party.
Each bowl of tomato soup seethes with numerous nutrients that are extremely beneficial for health. It comprises of vitamin E, A, C, K, vital minerals and antioxidants that can keep you healthful and fit.
The high intensities of copper in tomato soup boost the nervous system. Potassium helps in the transmission of the nerve signals. All these ensure that your mental well-being remains top notch.
Apart from this tasty recipe for tomato soup you should also try Palak Soup, Carrot Soup and Sweet Corn Soup. Soups like these will help you lose weight, stay healthy and stay energetic. The best part is that you can make them easily in the comforts of your kitchen and fresh ingredients.
Let’s get started with the recipe and kick off the hunger pangs.
Tomato Soup Recipe and Text Recipe Below
Tomato Soup Recipe
Ingredients
- 1 Kg Tomatoes
- 1 Onion Small Roughly Chopped
- 1 Potato Small Roughly Chopped
- 1/2 Tbsp Oil
- 1 and 1/2 Tbsp Butter
- 2 Tbsp Jaggery
- 1 inch Ginger Roughly Chopped
- 3-4 Garlic Roughly Chopped
- 1 Bay leaf
- 2-3 Clove Pinch of Cinnamon
- 4-5 Black pepper roasted and crushed into powder form
- 1/4 Tsp Black pepper powder
- Salt to taste
Instructions
- In a pressure cooker add oil, once hot add bay leaf, chopped ginger, and garlic, onion and roast for half a minute.
- Next add potato, tomatoes salt to taste and 2 cups of water. On full flame cook until it comes to a boil.
- After 4-5 minutes, as the tomatoes have softened too, put a lid on the cooked.
- Wait for 5 whistles, turn the flame off and then let it cool down.
- Open the lid, stir it once and remove the bay leaf.
- Let it cool down and then grind it in mixing jar. The other option is to use a hand blender in the cooker itself.
- Carefully take the vegetable out into the mixing jar and keep the water aside.
- Once you have crushed the vegetable to a smooth paste strain it well using a strainer.
- Sieve the water from step 7 through the same strainer into the bowl.
- Now heat a pan and add butter to it.
- On a low flame, let the butter melt and roast it well.
- Then add cinnamon, black pepper powder. Roast for 15-20 seconds.
- Now add the soup and mix all ingredients well.
- Add salt to taste (if needed) jaggery pieces and cook until it (jaggery) melts.
- Now add the soup and mix all ingredients well.
- You can add water for a thinner consistency (optional)
- Wait for it to simmer well and then switch off the flame.
Nutrition
The soup is ready; garnish it with coriander leaves and cream. The aroma and texture of soup will have you and your folks drooling all over. Let me know your experience with this tomato soup recipe.
Happy Cooking!
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.
