Having warm, rich, creamy, flavorful tomato soup in chilly winters has its own charm and benefits. Tomato soup is the most preferred soup during monsoon and winter season not just for its tangy and delicious taste but for its amazing health benefits. Tomatoes are packed with antioxidants and nutrients which help to combat several diseases, aids in weight loss and improve your overall health. You can find innumerable version of recipes for tomato soup all over the internet and cook books, but these recipes are easy and simple and do not require any fancy equipments. Anyone can make it easily, any time with ingredients available readily in your kitchen.
Easy Tomato Soup Recipe 1
4 cups red ripe tomatoes, finely chopped
3-4 Garlic flakes
1 Bay leaf
Salt, black pepper and sugar as per your taste
1 tsp Corn flour
1 tbsp tomato puree
2 tbsp fresh cream (optional)
1tsp coriander leaves
¼ cup bread croutons
Heat ½ of the butter slightly in a pressure pan or pressure cooker, add bay leaves, pepper corns and chopped garlic. Add tomatoes and pressure cook for 5 minutes on medium flame after adding 1 cup of water. Remove bay leaf and allow cooked tomatoes to cool. Blend using a mixer and strain the mixture using a metal strainer to remove the seeds.
Heat rest of the butter in nonstick pan; add prepared tomato mixture and tomato puree. Add corn flour after mixing it thoroughly with 1tbsp. water, add salt and sugar and pepper as per your taste and bring into boil for another 4-5 minutes, until it reaches a thick consistency. Garnish with coriander leaves and fresh cream. Serve hot with bread croutons or grilled sandwich.
Quick And Easy Tomato Soup Recipe 2
4 large tomatoes
1 medium size onion
1 medium size carrot
2-3 garlic cloves
1 bay leaf
1 tsp corn starch
1 tbsp. butter
Black pepper (powdered or freshly crushed)
1 tsp Sugar
1 tsp Salt
2 tbsp cream (optional)
Wash tomatoes thoroughly and cut them into pieces. Chop onion and garlic and carrots. Switch on the stove and put a saucepan in it. Heat butter; add bay leaf, onion and chopped garlic and carrot and sauté for 1 minute stirring occasionally. Add some water and bring them to boil for 15-20 minutes. Switch off the stove and allow the mixture to cool completely. Now put it in a blender and get a smooth puree. Strain the puree using a metal strainer.
Again heat a pan; transfer the puree in it. Add sugar salt and crushed pepper and little butter and boil the soup on low flame for 5 minutes. Make a paste of corn starch after adding water. Add this paste in the soup, stir well and simmer for 2-3 minutes till the soup thickens. Add cream if you wish. Garnish with parsley or coriander leaves. Serve rich, creamy, hot tomato soup with bread croutons.
Few Things To Take Care Of While Making Good Tomato Soup:
Choose good quality ripe tomatoes for making soup. Unripe tomatoes can be sour. Do not make the soup too sweet. Tanginess should be there. The consistency should neither be too thick or too watery. You can blanch the tomatoes before making puree if you like.
For blanching tomatoes, boil them for 30 to 60 seconds. Remove from boiling water and put them in ice cold water immediately. The skin will come out very easily.