The mildly sweet and tangy tomato soup is the ultimate comfort food for most people. It is very nutritious and can be prepared easily at home. Tomato soup is always our first order at the restaurant. Its hubby’s all time favourite and now my younger one has also started loving it.
All of a sudden he’ll announce that he feels like having tomato soup, and that we’ll dine out. His favourite tomato soup is the one that we get at our local Indian Restaurant. Since soups are considered healthy, and getting overjoyed that he is asking for something that is good for him, we normally accede to his request.
But then, these people have started adding too much of food color, to make it very attractive. As regards food color, I am totally against using something that is not good for our bodies, just for the sake of visual appeal. The last time we visited the restaurant, I was shocked at how all our lips and teeth became orange tinted after having the soup.
So then I started making my own. Though I could not totally cut off tomato soup, from our restaurant menu, at least it has became occasional rather than regular.
Making this at home is a breeze with just a few ingredients. Cook it all up, blend, strain and reheat with the needed spices. That is it. With a few bread croutons this one is a bliss on a cold evening.
Now even as I am typing this, my son is busy making the tomato soup by himself with the notes he had taken, when I made it last time 🙂 . Of course I had to serve as his assistant to chop and grind.
Over to the recipe. This is basically the Indian version and does not use any stocks. The western version uses chicken stock instead of water for this soup. You can even use vegetable stock, if you prefer.
- 4 medium sized tomatoes(400g)
- 1 medium sized big onion
- 1/2 grated carrot(100g)
- 2 cloves garlic
- 1 kashmiri red chilly
- 1 bay leaf
- 1 tbsp butter
- 1 tsp corn flour
- 1 tbsp cream(optional)
- 1 tsp sugar
- pepper powder, salt(as needed)
- water(as needed)
- Heat up butter in a pan and add the bay leaf. Once it sizzles, add the chopped onion, garlic and red chilly.
- When it gets fried add grated carrots, saute for a minute and add the chopped tomatoes. Add 1/2 tsp of salt and 1 tsp of sugar and saute for a few minutes.
- Add water just enough to immerse the contents of the pan, cover and cook well. You can opt to transfer the contents to a pressure cooker and cook for 1 whistle.
- Once the tomatoes are cooked, cool down, discard the bay leaf and blend smoothly in a mixer/blender.
- Strain into a sauce pan and reheat adding salt pepper and sugar as is necessary.
- Once it comes close to a boil, add the cornflour slurry, made by mixing the corn flour in 1/4 cup of water.
- Simmer the flame and cook till it thickens. Add cream at this stage if you are adding. Switch off and serve hot with bread croutons.
- The kashmiri red chilly is added purely for the purpose of adding color. It does not add spice to the soup.
- Carrots are added to give color as well as balance the tanginess of tomatoes. Some people even add a piece of beetroot, which is normally discarded before blending.
- You can use the immersible blender also to blend. In that case, you don’t have to wait for cooling to blend. But I prefer to use the regular mixer, coz somehow I feel that gives a smooth tomato paste.
- Adding cream is optional, but it adds to the taste and gives a nice richness to the soup. I have added only 1 tbsp, which can be increased as per preference. It can also be added for dotting the soup as garnish. But omit it if your looking for a low calorie tomato soup.
- Bread croutons are by far the best accompaniment for tomato soups.
You may be interested in my other soup recipes