This is an easy and delicious recipe of homemade tomato soup without any preservatives.
Today Presenting 15th successful #FoodieMonday #Bloghop theme party..and the theme is "Soup". So I am presenting my and my mother favorite soup i.e **Creamy Tomato Soup Recipe**.
This is my mom's recipe, she prepare for us(family members) during winter times. As we know, in North-India the temperature is always down during winter time by 6 degree or 8 degree, so my Mom prepared for us on dinner time as a starter.
So my today's blog post is dedicated to "My Mom". She is my inspiration and my cook guru. I know this is very easy recipe but few times in your life which is attached with food also, and tomato soup is one of them :) :)
My husband also a big fan of tomato soup, more than the soup, he likes the bread croutons :D This is deep-fried bread croutons, if you don't want fried one you can roasted the bread in oven or tawa and cut it into slices.
Here in Bangalore, its raining, breezing and cold from last 12-13 days, continuously so the temp goes down. Daily-2 want something hot bowl of dish to warm up. So soup is the perfect dish for these days.
I have tasted tomato soup in many places in restaurant or as well as in street food. Sometimes street food soup beat the taste of restaurant soup recipes because in restaurant the soup consistency is very thin like in watery form but I like soup in a thick consistency.
If you are looking for more tomato recipes then do check Italian tomato pasta sauce, fusilli pasta in tomato sauce , vegetable shell pasta in tomato sauce coconut tomato chutney, Tamatar-Pyaz ki Sabzi and many more...
Soup can be made in a variety of ways, I am sharing my mom's recipe of Tomato soup.
Let's start making this easy and quick recipe of creamy tomato soup with simple step-by-step process.
Ingredients :
Medium to large Ripe tomatoes - 3-2 nos
Garlic cloves/lahsun - 2-3 nos
Bay leaf/tej patta - 1
Butter -1 or 1.5 tbsp
Water - 1 cup
Fresh cream - 1 tbsp (If you don't you can use 1 tbsp white butter)
Sugar - 1/2 tbsp or as required
Brown bread/ whole wheat or white bread - 1 or 2 slices (i took 2)
Freshly crushed or powdered black pepper as required
Salt to taste
Oil for deep-fried bread croutons
Parsley/coriander Leaves
For Corn Starch
Corn flour = 1 tsp mixed in a 2 tbsp water [it's optional part, my mom didn't used it but I have used it]
Preparation Method :
1. First rinse 3 medium to large tomatoes and keep aside. In a saucepan or pot take enough water so that the tomatoes can get immersed. Add about 1 tsp salt to the water and bring the water to a rolling boil.
2. Combine the tomatoes with 1 cup of water in a pan, add the bay-leaf and peeled garlic, mix well and cook on a medium flame for 15 o 20 min minutes, while stirring occasionally.
3. Drain the tomatoes and let them become warm or cool down. Due to the blanching process, the tomato peel shrinks and can be easily removed and remove the bay-leaf.
4. Side by side - Make a smooth paste of 1 tsp cornflour with 2 tbsp water.
5. Directly chop the tomatoes and garlic above the blender jar so that the juices drop directly inside the blender jar, blend the tomatoes to a smooth puree.
and strain it using a strainer.
6. Heat the butter in a deep non-stick pan, add above bay leaf and saute for 5-6 seconds.
7. Add the prepared tomato mixture.
8. Stir and then add 1 cup water, salt and pepper (as per your taste).
9. On a low to medium flame, let the soup come to a gentle boil.
10 Stir well and simmer for 3-4 minutes till the soup thickens on a low flame. Now add 1/2 tbsp sugar and stir and then add 1 tbsp cream.
11. Stir the cream and simmer for a minute. Switch off the flame.
12. First take bread slices, cut it into equal sizes. Heat oil in a kadai, deep fried the bread croutons.
Deep-Fried Bread Croutons
13. Serve the steaming hot tomato soup in soup bowls. Add the bread croutons to the soup. Garnish the tomato soup with parsley.