Tomato Soup


There are days when one craves for the simple, the easy and the yummy, all of which is brought together in a classic tomato soup. In my pre-blogging avatar (which wasn’t too long ago) my recipe for tomato soup was to take off the skin, puree the tomatoes and heat it with some salt and pepper and add croutons, if I was in the mood. I have definitely grown from that and this is already my third tomato soup recipe on the blog. One pat on the back seems deserving, right?

The husband is travelling and the daughter and I are living in a house of boxes. Our shipment has arrived and the unpacking seems to be a never ending process. So this simple soup, which the daughter and I had for dinner today with some bread was filling and easy to make after a tiring day. So here goes –

Serves 2

Recipe adapted from here.

WHAT WE NEED

Tomatoes, medium                       5-6

Water enough to soak the tomatoes completely

Olive oil                                           2 tsp

Garlic                                                2 cloves

Onion, medium                             1

Cream / Milk (optional)              3 tbsp

Water                                                1/2 cup + 2 tbsp

Cornflour                                         1 tsp

Salt & Pepper

Bread slice                                       1

Butter to toast the bread slice

 

WHAT TO DO

  • Take enough water to soak all the tomatoes in a large vessel. Add salt and let it come to a boil
  • Turn off the heat and add the tomatoes to it. Cover the vessel and set aside for 30 minutes
  • Take out the tomatoes from the water and de-skin them
  • Deseed the tomatoes, chop them roughly and add them to a blender
  • Blend to form a smooth puree
  • Heat oil in a saucepan
  • Chop the garlic and onion finely and add to the oil
  • Once the onion is translucent, add the tomato puree and 1/2 cup water and bring to a boil
  • Simmer the heat and add the milk / cream and let it cook for 2-3 minutes
  • Mix the cornflour in 2 tbsp water and add to the saucepan
  • Simmer for 2-3 minutes or till the soup thickens
  • Add salt and pepper and mix well
  • Turn off the heat
  • Cut a bread slice into smaller pieces and toast them on a tava till they are fairly crisp
  • Add the croutons (toasted bread pieces) to the soup before serving
  • Enjoy!

 

This is my post for the September Mega Marathon under the theme – Soups.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

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15 thoughts on “Tomato Soup

  1. that u managed to post an entire series of soups in all this unpacking / moving is truly commendable ! we can never have enough of these tomato soups – like archana’s daughters, mine too will order tomato soup first at a restaurant, although the older one is veering towards manchow these days šŸ˜€

    Like

  2. Pingback: September Cooking Carnival Round up | Bread Therapy

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