The ready to cook tomato soup mix is too tasty. We all agree to this. But ever turned over the pack and read the ingredients? This names on the ingredient list will leave you tounge tied. Not to mention that you do even know what they are.
So now is time to make rich, thick, better than the ready mix, homemade tomato soup. This is thick tomato soup made from scratch. It is healthier, richer and with a much richer flavour.
- Tomato – 500gm
- Onion – 1 large
- Carrots – 2 medium sized
- Garlic – 5-6 cloves
- Chili powder – 1/2 tsp
- Sugar – 1 tsp (optional)
- Olive oil – 1 tbsp
- Salt – as per taste
- Seasoning as per choice – dry crushed mint or basil/fresh crushed white or black pepper
Cut the tomatoes into thin slices. Remove all the seeds.
Cut the onion into thin slices. Dice the carrots and potatoes. Chop the garlic.
Heat olive oil in a deep bottom dish.
When oil is hot add the garlic. Stir fry for half a minute and add the sliced onion.
Cook the onion till transparent.
Add the salt. If you adding sugar you can add now.
Add the diced carrot and potato and continue to cook for five minutes. Add the tomato and cook for another five minutes. Add the chili powder, mix well and add a litre of water.
Cover the dish with a lid and allow to boil.
Let the soup to boil for close to 15-20 minutes. You can boil a little more but when you see the all the vegetables well cooked and mixed you know it is done.
Allow the soup to cool down.
When cool blend the soup mix in a blender.
Give the soup one final boil.
Serve into individual bowls and season with herbs of personal choice.
Make you own ice cream this summer
Removing the seeds takes away the need to sieve the soup. This helps retain all the fibre and gives a rich texture.
Instead of the potato you can add a fistful of oats. Like the potato this will also render a thick texture to the soup.
You must be logged in to post a comment.