Tomato Soup

Tomato Soup for the Unwell Soul

Posted on Posted in Recipe, Traditional

 

Tomato Soup
Tomato Soup

There are very few things in this world that comfort without any expectations. One is a mother’s hug and the other is good ol’ tomato soup.

Both uplift the spirit, spread warmth and induce a feeling of well being.

Yesterday, when I came back from work, S wasn’t feeling too well. What with her crazy work hours and the unpredictable weather of Mumbai, this was bound to happen. She didn’t feel like eating anything but had to before she could take any medicine.

So tomato soup came to the rescue!

A well seasoned soup is easy to digest, and a bit of pepper helps to relieve a sore throat. Add some croutons and you have a decent meal on your hands in no time.

I remember very clearly that when we were little, mom used to make this version of the soup very frequently. She used to fry small pieces of breads for croutons! My brother and I could have gallons of it till we were bursting at the seams!

Restaurants usually mix carrot to the soup to give it density, which I absolutely abhor! Some even add pumpkin to add color! However a good trick to add color is to add a couple of slices of beetroot. It will give a nice reddish orangish tinge to the soup without altering the taste in any substantial way.

So here it is – a simple way of making tomato soup, so you can feel happy and fuzzy whenever, where ever :).

Tomato Soup for the Unwell Soul

Tomato Soup for the Unwell Soul

Tomato Soup

Ingredients

  • Ripe Tomatoes: 6
  • Butter: 1 Tbsp
  • Garlic cloves: 4-5
  • Bayleaf : 1
  • Water : 1 Cup
  • Cornstarch: 1 Tbsp
  • Pepper Corns: To taste
  • Salt: to taste
  • Sugar : 1 Tbsp

Instructions

  • It is quite simple. No, really it is.
  • Wash the tomatoes with running water.
  • In a heavy bottomed pan, such as a pressure cooker, cook the whole tomatoes, with 1 cup of water, bayleaf and finely chopped garlic cloves. If you like a spicy soup, toss in some who pepper corns.
  • Let this cook for about 5 - 7 minutes. By this time, the tomatoes will become soft, and their skin will be easier to peel off. Discard the peel.
  • After cooling the tomatoes, rough mash them with hands. Take out the bayleaf, and puree the rest of the mixture with the tomatoes.
  • Pass this through a sieve to remove the seeds.
  • Now, reheat the puree, with salt and sugar. If you think it is too pulpy, you could add 1/2 cup of water. Bring it to a boil.
  • Mix the cornstarch with 1 TBSP of water and add to the mix. Cornstarch will make the puree mix a bit dense.
  • When the soup is as dense as you like, serve piping hot! Garnish with basil or coriander and let the spirit soar!
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