- Ripe Tomatoes - 250gms
- Carrot - 25gm
- Big Onion - 25gm
- Butter - 1dsp
- Flour - 1dsp
- Water - 3cups
- Tomato Sauce - 1/2cup
- Sugar - a pinch
- Salt - a little
Cut the tomatoes, carrot and big onions into big pieces. Sauté the butter and flour in a thick bottom vessel on a low flame. Add the vegetables before the butter melts into ghee. Cook the vegetables very well with 3 cups of water. Make it into a paste by stirring well and sieve it. Heat the contents in a flame and add tomato sauce, salt and sugar to it. Now the soup is ready to serve.
25 comments:
Ingredients
4 large tomatoes
Mint leaves
salt & pepper
Method
Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.
Quick Tomato-soup
Ingredients
8 to ten ripe red tomatoes.
4 cups of water.
1 onion(sliced).
4 to 5 pods of garlic.
Butter-25 gms.
salt -according to taste.
For garnishing-
Bread -cut into small cubes .
Coriander leaves(optional).
Method
Wash the tomatoes and wipe them clean.
Put the water in a pressure-cooker.
Add the tomatoes(cut into four).
Also add the onion and garlic(both sliced finely).
Add salt.
Put the pressure on fire and allow to cook for 10 mins.
Remove from fire and mix the soup very well with a'ghutni' or in a mixie.
Add the butter.
You may garnish with toasted bread-cubes and coriander leaves(chopped finely).
Serve hot in soup-bowls.
Homemade Tomato Soup
Ingredients
10 ripe tomatoes
½ tsp sugar
Butter
1 cup water
Salt, pepper
Method
Drop the tomatoes in boiling water for 2 min and immediately transfer them to ice-cold water.
Peel the skins and cut the tomatoes into small pieces.
Pressure cook with 1 cup water, sugar and salt for 8 min.
Cool and blend until smooth
Serve with a dash of butter, pepper and fried croutons
Tomato-soup
Ingredients
• Tomatoes- 600 grams
• Ginger (chopped)-1 tablespoon
• Cumin seeds-1 tablespoon
• Garlic (chopped)-1 tablespoon
• Whole garam masala- 1 tablespoon
• Bay leaf
• Green coriander (chopped) -1 tablespoon
• Oil-1tablespoon
• Sugar (optional) – as per your taste
• Green chili
• Salt- as per your taste
• Water
Preparation method
• Wash the tomatoes and cut in square pieces.
• Take a deep pan and cook the tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala.
• Now, add 5 cups of water and bay leaf. Bring to a boil.
• Simmer the flame for 20 minutes on a slow flame until the tomatoes are crushed well.
• Strain the whole mixture with a soup strainer.
• Take a pan and heat the oil in it.
• Add cumin seeds to it and let them crackle.
• Add strained tomato liquid and season it with salt.
• Boil it and if it is sour add sugar to it.
• You can garnish it with coriander leaves or powdered cumin seeds.
• Serve in a desirable manner.
Tomato Soup
Ingredients
• Ripe Tomatoes - 250gms
• Carrot - 25gm
• Big Onion - 25gm
• Butter - 1dsp
• Flour - 1dsp • Water - 3cups
• Tomato Sauce - 1/2cup
• Sugar - a pinch
• Salt - a little
Method of Preparation
Cut the tomatoes, carrot and big onions into big pieces. Sauté the butter and flour in a thick bottom vessel on a low flame. Add the vegetables before the butter melts into ghee. Cook the vegetables very well with 3 cups of water. Make it into a paste by stirring well and sieve it. Heat the contents in a flame and add tomato sauce, salt and sugar to it. Now the soup is ready to serve.
Tomato Soup Recipe
Ingredients
4 large tomatoes
Mint leaves
salt & pepper
Method
Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.
Tomato Soup
Ingredients
Tomatoes - 1kg
Medium-sized Onions - 4
Coconut cut into 1" cubes - 1
Curry Patta Leaves - few
Salt and Pepper - to taste
Bread Croutons
Method of Preparation
Boil tomatoes and onions with salt and pepper. Remove from fire and grind to a fine paste. Add water and curry patta leaves to it and keep it on fire. Boil for 5 minutes and strain.
Grind the coconut piece with some water. Extract coconut milk from this and add the milk to the soup. Boil further for 10-15 minutes. Serve hot with bread croutons
Easy Tomato Soup
Ingredients
• Tomato - 250gm
• Small Onion - 2nos
• Rice powder - 1tbs
• Sugar - 1tsp • Dalda or Oil - 2tbs
• Lime - 1/2
• Salt - to taste
• Milk - 1/2cup
Method
Cook the tomato in half a litre of water with the salt. Squeeze the tomatoes well and strain it. Heat the dalda or oil in a vessel and saute the sliced onion. When the onion become red in colour, put the sieved tomato soup, rice powder, sugar and milk. Remove from fire when the soup gets boiled. Keep aside and add the lime juice into it.
Tomato Soup
Ingredients
1 kg chopped tomatoes
1 small carrot
1 medium potato
2 tsp salt or to taste
1 tsp powdered black pepper
water
1 tsp sugar
2 slices bread
cream for garnishing
oil for deep frying
Method
Chop the tomatoes, removing the black stalk heads. Peel and chop the carrot and potato.
Put the tomatoes, carrots and potatoes to boil, partially covered, with 1 cup water and the salt.
When it comes to a boil, lower the heat and simmer till the vegetables are completely cooked through.
Remove from fire and when cool enough to handle, pass through a soup strainer or blend in a blender and then strain. Add water to make up to 4 1/2 cups of liquid.
Put on the fire and bring to a boil and simmer. Add the sugar and the pepper. Simmer for about 10 minutes.
While the soup is simmering, cut the bread into cubes and fry in hot oil, till brown and crisp.
Serve garnished with the cream with croutons on the side.
How To Make Tomato Soup
Ingredients
1 1⁄3 kg tomatoes, chopped
2 onions, chopped
3 garlic cloves, peeled
2 Tbsp tomato puree
1 ltr chicken or vegetable stock
10 g butter
3 Tbsp olive oil
salt and pepper
1 wooden spoon
1 sieve
1 ladle
1 stick blender
1 large bowl
Method
Step 1: Melt the butter
Place a pan on a medium heat, add the oil and butter, stir well and allow to melt.
Step 2: Fry the onions and garlic
Once melted add the onions and chopped garlic and stir. Sweat the onions until they have a little colour, stirring occasionally to prevent them from burning.
Step 3: Cook the soup
Add the tomato puree, chopped tomatoes, stock, stir again and bring it to the boil. Once boiling, cover and turn the heat down to a simmer. Leave to cook for 30 minutes. Once cooked, remove from the heat.
Step 4: Blend
Remove the lid and with your hand blender, pulse to blend the soup into a rough puree, taking care not to raise the stick blender out of the soup! Finally season with salt and pepper.
Step 5: Sieve
Place the sieve over a large bowl and ladle the soup into the sieve. Using the back of the ladle, push the pulp down into the bowl below. Continue until all the soup has been sieved and transfer it back into the pan. Reheat if necessary.
Serve
Pour into soup bowls and add a dash of cream just before serving! Serve with some fresh crusty bread and enjoy!
20-Minute Tomato Soup
Ingredients
500 GMS. Tomatoes
2 tbsp. Sugar
2 1/2 cups water
2 bayleaf
1/4 tsp. cinnamon-clove powder
1/4 tsp. red chili powder
1/4 tsp. cumin powder
1 tsp. butter
1/2 tbsp. plain flour
1 clove garlic
Method
1.Pressure cook the tomatoes till 2 whistles, Blend till smooth. Strain to remove seeds and peels.
2.Heat butter in a pan, add the bay leaf, whole garlic and cook for a few seconds.
3.Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
4.Add the flour paste, stirring continuously, bring to a boil. Add the seasoning, salt and sugar. Simmer for 10 minutes.
5.Serve hot with bread croutons, a swirl of fresh cream, and pepper.
How to make Tomato Soup
Ingredients
• 4 Ripe Tomatoes
• Salt to taste
• Pepper
• Mint leaves
• Butter
Method
Put the tomatoes in boiling water for 2 min.
• Then immediately transfer them to ice-cold water.
• Peel the skins and cut the tomatoes into small pieces.
• Now take water in a pan, boil it and add the chopped tomatoes.
• Add mint and salt to the boiling mixture. Boil for about 5-6 minutes.
• Cool and blend the tomatoes with the help of a mixer.
• Sieve the blended mixture to discard the seeds.
• Garnish it with a dash of butter and serve hot.
Tomato Soup
Ingredients
* 1 quart tomatoes
* 1 pint water
* 1 teaspoon baking soda
* 1 quart milk
* 1 tablespoon butter
* 2 tablespoons cornstarch
* salt (to taste)
* pepper (to taste)
* 1 tablespoon heavy cream per soup plate
Method
1. Boil a quart of tomatoes in a pint of water for twenty minutes and strain.
2. Put in a small teaspoonful of baking soda, and a quart of milk when the tomato/water mixture foams.
3. Add a tablespoonful of butter and two tablespoonfuls of cornstarch mixed together, plenty of salt and a sprinkling of pepper.
4. Serve in soup bowls.
5. Put a tablespoonful of heavy cream in each bowl.
Tomato Soup
Ingredients
Tomatoes - 1kg
Medium-sized Onions - 4
Coconut cut into 1" cubes - 1
Curry Patta Leaves - few
Salt and Pepper - to taste
Bread Croutons
Preparation
Boil tomatoes and onions with salt and pepper. Remove from fire and grind to a fine paste. Add water and curry patta leaves to it and keep it on fire. Boil for 5 minutes and strain.
Grind the coconut piece with some water. Extract coconut milk from this and add the milk to the soup. Boil further for 10-15 minutes. Serve hot with bread croutons.
FRESH TOMATO SOUP
Ingredients
1/2 c. butter or margarine
2 tbsp. olive oil
1 lg. onion, sliced
2 sprigs fresh thyme or 1/2 tsp.
dried thyme
4 fresh basil leaves or 1/2 tsp.
dried basil
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 1/2 lbs. diced fresh ripe tomatoes
or 2 cans (16 oz. each)
Italian-style tomatoes with juice
3 tbsp. tomato paste
1/4 c. all-purpose flour
3 3/4 c. chicken broth, divided
1 tsp. sugar
1 c. heavy cream
Method
In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is soft. Add the tomatoes and paste. Stir to blend. Simmer 10 minutes. Place the flour in a small mixing bowl and stir in 1/4 cup chicken broth. Stir into the tomato mixture. Add the remaining broth. Simmer 30 minutes, stirring frequently. Allow mixture to cool and run through sieve, food mill or food processor. Return the pureed mixture to the kettle. Add the sugar and cream. Heat through, stirring occasionally. To prepare the croutons, rub the garlic over both sides of the bread. Brush with olive oil and place on a baking sheet. Bake at 350 degrees for 10-12 minutes or until toasted. Turn and toast other side 2-3 minutes. Just before serving, top each bowl with one or two croutons. Yield: 8 servings.
Tomato Semina Soup
Ingredients
1 cup of Semia (vermicelli)
2 Tomatoes
1 tbsp Cornflour
1 tbsp Butter
2 spoons of Oil
Salt to taste
1/4 tsp white pepper powder
Preparation
Cook the semia with 2 cups of water, oil and salt. Cook until semia is soft. Drain the stock and keep aside.
Cook the tomatoes. Peal the skin blend and sieve it. Put cornflour and cook for a minute. Add milk and cook till thick. Add the boiled semia. Add stock, salt, pepper. Bring it to boil. Let it simmer for 5 minutes.
Serve hot butter and soup sticks.
Tomato Soup
Ingredients
11/2 kg ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry
leaves
2" fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves
Method
Put the tomatoes, lemon grass, ginger, salt and water into a saucepan and bring to boil. Lower the heat and cover the simmer gently for 15 minutes.
Uncover, increase the heat and simmer more rapidly for another 15 minutes. Take the tomato puree in a liquidizer and sieve. You should have about 3/4 of thick tomato juice.
Add cream, milk, cumin seeds, black pepper and lime or lemon juice. Stir together well and reheat gently without boiling.
Serve garnished with freshly chopped coriander.
Easy Tomato Soup
Ingredients
1 tbsp mild olive oil
2 medium red onions
3 cloves of garlic
pinch of red chilli flakes
2 kg good quality tomatoes (preferably organic)
1 tbsp fresh thyme
1 tbsp fresh oregano
850 ml good quality vegetable broth
1 tbsp brown sugar
salt and pepper, to taste
For the garnish
500 g sweet cherry tomatoes
250 g mozzarella
fresh basil, to serve
Method
1. Heat the oil in a heavy- bottomed pan.
2. Chop the onions and the garlic very finely and add to the oil along with the chilli flakes. Sauté gently over a low heat for five minutes.
3. Meanwhile, chop the tomatoes into medium- sized chunks.
4. Turn up the heat and add the tomatoes, the thyme and the oregano to the pan. Stir well and continue to cook for about two minutes.
5. Pour the vegetable broth into the pan and allow the soup to quickly come to the boil. Reduce the heat, add the sugar and simmer gently for half an hour.
6. Puree the soup in batches and return to the pan. Make sure that the soup is not too thin. It should remain a little chunky.
7. Taste and adjust the seasoning if necessary.
8. Continue to cook for a final ten minutes.
9. To make the garnish, chop the cherry tomatoes and the mozzarella.
10. Serve the soup in deep bowls and garnish each serving with some of the cherry tomatoes, the mozzarella and a little basil.
Easy Creamy Tomato Soup
Ingredients
4 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
3 tablespoons all-purpose flour
3 cups milk
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon (scant) ground black pepper
2 cans (14.5 ounces each) diced tomatoes, undrained
chopped basil leaves or fresh grated Parmesan, optional
Preparation
In a large saucepan, heat butter over medium-low heat. Add chopped onion and celery; cook, stirring, until tender. Stir flour into the vegetable mixture, stirring until well incorporated. Gradually stir in milk and add the sugar, salt, and pepper. Continue to heat, stirring, until the mixture thickens and begins to boil.
Dice tomatoes smaller or puree in a blender or processor, if desired. Heat tomatoes in a separate saucepan then gradually add them to the first mixture, stirring constantly. If desired, garnish with freshly grated Parmesan cheese or fresh chopped basil leaves.
SpecialTomato Soup
Method of Prepartion
1. Firstly, prepare your vegetables. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel the onion and carrot and chop them into small pieces. Chop the celery roughly the same size.
2. Spoon the oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don't stick to the bottom of the pan.
3. Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper, then tear each bay leaf into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake - this will keep everything well mixed.
4. Slowly pour in the stock, stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy looking.
5. Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it's about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup's smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that's left in the pan. (The soup may now be frozen for up to 3 months. Defrost before reheating.)
6. Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour's not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in. For other serving suggestions, see opposite.
Tomato Basil Soup
Ingredients
2 Cans Cambell's Tomato Soup
3 medium tomatos
1 tsp. Minced Garlic
Fresh Basil
Whole Milk
Romano cheese (Optional)
Method
Combine 3 medium tomatoes, a small handful of fresh basil, and
a tsp. of minced garlic in a food processor. Consistancy should still be kind of chunky when you are done.
In a large pot, dump 2 cans of tomato soup, then refill the cans with whole milk and add to soup. Add the mixture from the food processsor, and heat on med/low until bubbling.
Tastes yummy with a little fresh romano cheese sprinkled on top!
Simple Tomato Soup
Ingredients
Tomatoes big 2
Onion big 1
Ginger 1 small piece
Salt as per taste
Pepper as per taste
Corriander leaves 5 strands
Water 4 cups
Method
1.First,boil water in a pan.
2.Add tomatoes by cutting it into halves, add big pieces of onion to it. Add ginger piece and allow all three to boil till the tomatoes are easy to peal. Then remove from heat . Allow it to cool.
3.Remove the ginger piece and remove the outer skin of the tomaotes.
4.Now grind the onion and tomaotes into a thick paste.You may filter it if necessary.
5.Then to the same water used for boiling pour the juice of the above and keep boiling till it thickens.
6.Add pepper ,salt and coriander leaves as per taste and serve hot.
Bread sticks will be good with this.
Very simple tomato soup
Ingredients
1kg tomatoes, chopped
sea salt
freshly ground pepper (preferably white)
1 finely chopped fresh chilli (optional)
4 basil leaves (optional)
2 peeled cloves of garlic
Cream (optional)
More basil leaves and olive oil for garnish (optional if not using cream)
Method
Put the tomatoes, salt, pepper, chilli, basil leaves and garlic in a food processor. Process until it is a rough puree - it should be quite pink and aerated.
Using a fairly coarse sieve, sieve the puree into a saucepan. Use the back of a spoon to encourage it through.
Cook over gentle heat until it turns red and the froth disappears. This might take some time and it may help if you remove some of the froth into a bowl and gradually add the red liquid that forms in the bottom of the bowl back to the soup.
When the froth has all but disappeared, the soup is ready. Taste and season with more salt and pepper if necessary. You can also optionally add 1/4 cup or less of cream at this stage to turn it into a cream of tomato soup although our preference is without the cream. Either way, it is very intense and best used as a small first course.
The garnish can be made ahead of time. If you’re not adding cream and you’d like a garnish, put several basil leaves, with their central stem removed first, and a pinch of coarse sea salt in a mortar and pestle and grind until the leaves are reduced to a puree. The salt helps to break the leaves down.
Slowly drip enough olive oil into the puree, while continuing to stir with the pestle, to give you a paste-like consistency. You only need enough for a tiny dollop on top of each bowl of soup so you won’t need much oil.
Easy Tomato Soup
Ingredients
2 md Onions, coarsely chopped 2 tb Olive oil
1 1/2 lb Potatoes, diced
2 ts Oregano
1 ts Basil
2 ts Parsley
1 ts Salt
2 ts Black pepper
28 oz Can tomatoes
7 c Stock
Easy Tomato Soup With Israeli Couscous - Crock-Pot
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
1 garlic clove, minced
3 cups vegetable stock
1 (28 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 pinch sugar (or a natural sweetener)
2 bay leaves
salt
fresh ground black pepper
1 cup cooked israeli couscous
2 tablespoons chopped fresh basil leaves (to garnish)
Method
Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover and cook until softened, about five minutes.
Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar and bay leaves, and season with salt and pepper. Cover and cook on low for 5-8 hours. Adjust the seasonings and remove the bay leaves.
To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top and serve sprinkled with the basil.
Post a Comment