Tomato Soup Recipe, How to make Tomato Soup

I am sure you love tomato soup-most of us do! 
Nothing is more comforting than a warm bowl of tomato soup; a soup which is popular in most Indian restaurants. The tomatoes are first blanched, peeled and later pureed to make a creamy and rich soup.

Now you can binge on it without feeling guilty. A bowl of tomato soup can be your health’s best friend. It is a good source of vitamin A and C, essential minerals and antioxidants that keep you fit. It can be very beneficial for those who are on a weight loss diet, when cooked with olive oil.

Tomato soup contains chromium, a mineral that helps in regulation of blood sugar; hence it is an excellent addition to a diabetic patient’s diet.

None of us can turn away from the sight of this delicious, red hued soup. So let’s make a flavor packed, filling and warm soup.

Step by step tomato soup recipe:

1. In a sauce pan or pot take enough water so that the tomatoes can get immersed. Add about 1 tsp salt to the water and bring the water to a rolling boil.
   
2. Add 3-4 medium to large sized tomatoes and boil. Close the sauce pan or pot with lid. Boil the tomatoes just for about 5 minutes. Turn off the stove. Let the tomatoes be immersed in water with lid closed for more 5-10 minutes.
   
3. Due to the blanching process the peels will come off easily.
   
4. Drain the tomatoes and let them become warm or cool down. Once it cools down, chop the tomatoes.
   
5. Make a smooth paste of 1 tsp corn starch with 2 tbsp. water.
   
6. Blend the tomatoes to a smooth paste. There should be no bits or small chunks of tomatoes. If required strain the puree.
   
7. Melt 1 tsp butter in a pan. Add grated ginger and sauté for about 10-12 seconds in a low flame.
   
8. Now add tomato puree.
   
9. On a low to medium flame, let the soup come to a gentle boil. Stir the corn starch mixture that we made earlier and add it to the soup.
   
10. Stir and then add 1 cup water, salt and pepper.
    
11. Stir well and simmer for 3-4 minutes till the soup thickens on a low flame. Now add ½ tbsp. sugar and stir. Then add 1 tbsp. cream.
    
12. Stir the cream and simmer for a minute. Switch off the stove.
    
13. Pour the steaming hot tomato soup in the soup bowls.
    
14. Add the bread croutons to the soup. You can also garnish the tomato soup with some basil leaves and some cream if you prefer.
    

Tomato soup recipe below:

Tomato soup recipe Prep time Cook time Total  10 min  15 min  25 min Easy tomato soup recipe AUTHOR: Monali RECIPE TYPE: Soup CUISINE: Indian, World SERVES: 2-3 INGREDIENTS (measuring cup used, 1 cup=237 ml) 3-4 tomatoes 1 inch ginger 1 tbsp. corn starch + 1 tbsp. water 1 tsp. butter 1 cup water 1 tbsp. cream 1 or 2 slices bread (brown or black) ½ tbsp. Sugar Black pepper powder as required Salt as required DIRECTION First rinse the tomatoes really well and cut off the stem. In a saucepan take enough water so that the tomatoes get immersed completely.  Add 1 tsp salt and bring it to boil. Add tomatoes and boil. Close the sauce pan or pot with lid. Boil the tomatoes just for about 5 minutes. Turn off the stove. Let the tomatoes be immersed in water with lid closed for more 5-10 minutes. In the meantime heat a frying pan or preheat the oven. Toast the bread. If using a pan: toast it on low flame till it’s browned and crisp from both sides.  If using oven: place the bread in the oven for 200 degrees C and toast till it’s brown and crisp. Make a smooth paste of 1 tsp corn starch with 2 tbsp. water. Grate the ginger and chop the garlic fine. Chop the tomatoes and blend it to a smooth paste. There should be no bits or small chunks of tomatoes. If required strain the puree and keep it aside. Melt 1 tsp butter in a pan. Add grated ginger and sauté for about 10-12 seconds in a low flame. Now add tomato puree. Stir and then add 1 cup water, salt and pepper. On a low to medium flame, let the soup come to a gentle boil. Stir the corn starch mixture that we made earlier and add it to the soup. Stir well and simmer for 3-4 minutes till the soup thickens on a low flame. Now add ½ tbsp. sugar and stir. Then add 1 tbsp. cream. Stir the cream and simmer for a minute. Switch off the stove. Chop the toasted bread into cubes. Pour the steaming hot tomato soup in the soup bowls. TIPS Use fresh ripe red tomatoes. Avoid using tomatoes which are sour or unripe. You can skip adding garlic in the soup if you prefer. There is a balance of tanginess from the tomatoes and sweetness from the sugar and cream. Make sure that the soup does not become very sweet, after all its tomato soup and should have the tang in it.  SERVING SUGGESTION Add the bread croutons to the soup. You can also garnish the tomato soup with some basil leaves and some cream if you prefer. Serve the tomato soup hot.