Tomato soup is one of the easiest soups one can make. Personally, the best part about the soup has got to be the croutons. The soup is rich and buttery and uses very little cream. Although many people add cornflour to thicken the soup, I prefer using the natural starch of a potato.
Try not to skip the addition of the croutons as they add a light crunch to the soup. If you have an air fryer then make the croutons using it. They taste better than the fried ones.
You may also like to view our similar recipe Tamatar Dhaniye Ka Shorba.
Yield: Serves 4 to 5
Prep time: 5 minutes
Total time: 30 minutes
Ingredients for the Tomato Soup
For the soup
500 grams ripe tomatoes chopped
1 large onion chopped
5 large cloves of peeled garlic
1 medium potato which is peeled and grated
2 tablespoon butter
1 teaspoon sugar
Salt and pepper to taste
2 tablespoon fresh cream
For the croutons
3 slice of bread
Garlic Butter for the bread
Directions for the Tomato Soup
The Croutons
- Butter the bread slices on both sides.
- Cut into cubes, approximately 9 cubes which are bite-sized.
- Air fry or Bake in a hot oven till crisp and golden brown
- OR
- Directly deep fry the cubes until golden brown.
The Soup
- Heat the butter in a pot, add the garlic and stir till the colour starts to change.
- Add the onion and cook till the onions become transparent.
- Now add the sugar and the tomatoes. Cook till tomatoes start to become mushy.
- Add potato and 2 cups water. Pressure cook for 15 minutes.
- Take the mix out of the pressure cooker and let it come to room temperature. Use a grinder to make a puree.
- Strain the puree and transfer to a pot. Add salt and pepper.
- Boil the soup, add water to adjust the thickness to your liking.
- Taste and season the soup accordingly.
- Add half of the cream and mix. Take off the heat.
- Serve in individual bowls topped with rest of cream and a few Croutons.
_____________________
YOU MIGHT ALSO LIKE
