Tomato soup is my favorite soup especially in winter season, it’s really rich, thick and creamy texture soup which easy to prepare with few ingredients. Tomato Soup is a creamy orangy soup made with tomatoes as main ingredients but for more flavorful and healthy cup, you can add carrots or beetroots. You have to garnish with cream and served with bread sticks. For thick consistency, you can add cornflour but personally I do not prefer to add cornflour in soup.
Tomatoes are one of the low-calorie vegetables containing just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are excellent sources of antioxidants, dietary fiber, minerals, and vitamins. Because of their all-round qualities, dieticians and nutritionists often recommend them to be included in cholesterol controlling and weight reduction programs.
Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
8 Medium Tomatoes
2 Small Carrots, peeled and chopped
1 Cup Vegetable Stock
Salt to taste
2 Tsp. Sugar
1 Tbsp. Butter
1/2 Tsp. Cumin Seeds
Cream for garnishing
Boil the tomatoes and carrots together until to tender and blanched.
Peel the tomatoes and grind tomatoes and carrots in mixer until to smooth puree form.
Strain the tomato puree in separate bowl and keep aside this strain mixture for further use.
Heat the butter in thick bottom pan and add cumin seeds.
When they starts splutter, add tomato mixture with 1 cup vegetable stock or water.
Add salt, sugar and black pepper for seasoning and cook for 10-15 minutes on medium flame.
Add 1 tsp. cornflour and stir continuously for 5 minutes more (optional).
Serve hot tomato soup with bread sticks and garnish with cream.
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