Tomato soup is one of my favourite comfort recipes. It can be had on a rainy day or just when you are hungry. It is great when you are craving for something tangy or may be even spicy and want to stop yourself from reaching out to that packet of chips. It is the most common soup on Indian restaurant menus. The soup tastes different in different places because of its thickness and even the very quality of tomatoes. But you don’t have to wait at a restaurant to have creamy delicious tomato soup. With my recipe, you can make it right at home.
A good tomato soup starts with the right quality ingredients. Unlike other dishes where tomato is added on the side to give its share of tanginess, this dish has tomato as the star ingredient. So it is important to choose the right type of tomatoes to get a good flavour for the final result.
Variations: These days, many people want to avoid cornstarch in soups for thickening it. Cornstarch gives the soup the right ‘soupy’ consistency not allowing it to become watery. But it’s up to you when you are cooking at home, you can either skip the cornstarch or take one of the below option for thick consistency.
Option 1: Use 2-3 spoons of moong daal when you make the soup. Eventually, the puree will become thick, tasty and healthy
Option 2: Use a potato. The tomato-potato soup is a favourite with children and adds a nice creamy texture to the soup without altering the flavours
Option 3: Use corn puree: Corn is easily available in the market, especially in winter. You can boil the corn and puree it and use this puree in soup as a thickening agent. This is also another way to make the soup thick without altering its taste.
Other ingredients that can add a zing to your everyday tomato soup are basil and coconut milk. Basil or even mixed herbs add a completely new flavour to the soup. Coconut milk is added in the very end to give a tasty and nutty flavour.
So you see, there are so many variations that you can make to this versatile soup as per your mood for the day. Even then, the one thing that you simply cannot miss are crunchy croutons (fried bread pieces) for the topping. Croutons can be easily baked at home with leftover bread and a dash of herbs, olive oil and garlic.
You can also add a little garlic to the tomato soup. Garlic adds to the flavor and is very healthy for the body.
You can also use a mixer if you don’t have a hand blender.
Cook the soup till you get the desired consistency, though tomato soup shouldn’t be very thick.
- Tomatoes 8 - (Ripe & Red)
- Carrot 1 (small)
- Garlic pods 5
- Onion 1
- Bay leaf 1
- Black peppercorns 5
- Butter 1 tablespoon
- Oil 1 teaspoon
- Salt ¼ teaspoon or as per taste
- Black pepper powder ¼ teaspoon
- Fresh Cream 1 tablespoon
- Water 1 cup
- Toasted Bread slices 2
Cut the toasted bread into 1 inch cubes and keep aside.
Slice the onion and chop the garlic. Cut the tomatoes in big pieces
In a pressure cooker, heat the butter. Keeping the flame low,add the garlic, bay leaf and black peppercorns.
Add the sliced onion and saute till soft. Put in the tomatoes and stir fry till soft.
Add the water and cook on full flame till 2 whistles. Let the pressure release on its own before opening the lid.
Remove the bay leaf. Using a hand blender or a grinder, blend it to a smooth puree.
Strain it to remove tomato skin , seeds etc.
Heat a nonstick pan on low heat. Add 1 teaspoon oil and add the strained tomato mixture.
Add salt and let it simmer for about 5 to 7 minutes.
Shut off the flame when the desired consistency of soup is achieved.
Lastly garnish with fresh Cream, black pepper powder and serve with the toasted bread cubes.
If tomatoes are on the sour side, add a little sugar.