Thursday, December 4, 2014

Restaurant style Cream Of Tomato Soup

Restaurant style Cream Of Tomato Soup

Winter dinners calls for more and more soups with my family and me too. I try to prepare soup for evening snacking instead of something solid. I have been looking forward to some basic yet healthy, easy yet delish soup this season.
I have been trying onto a tomato soup that tastes like the ones that is served at restaurants. As I love it.. :) for some reason, even after many trials wasn't getting that perfect texture and taste somehow. 

But this time I nailed it. Perfect texture, amazing taste which was btw even better than the ones that is served at restaurants. And best part of the soup was that I did not added any artificial thickening like cornflour or APF. I was glad the soup came out as I wanted it to be. It was time for a happy Dance...:)

Sharing my way of making this super yummy soup..

- 5-6 medium sized little ripe and red tomatoes
- 2-3 finely chopped garlic cloves
- 1 small onion sliced
- 1 medium sized potato peeled and diced
- 1 small carrot peeled and diced
- 2-3 small cubes/dices of green bell pepper ( not more than this, else capsicum will overpower the taste of tomatoes) 
- salt to taste
- 1/2 tsp cumin seeds
- 1 tbsp sugar
- 1.5 tbsp butter
- 2 cups of water
- 1/4 tsp. black pepper powder
- 1/4 dried basil leaves
- 1 tbsp fresh cream

1. In a big pan/ wok heat 1 tbsp of butter. Add cumin seeds and let it splutter.
2. Add onion and let it cook on medium flame for about a mint. Please ensure the onion should not turn golden brown. Once done add garlic and sauté for another 30 seconds.
3. Now add potato,carrot  and capsicum and cover the pan with lid. And let it cook for about 2 mints.
4. Once done, add tomatoes and add 1 cup water along with salt, pepper and basil leaves.
5. Cook this mix till tomatoes becomes mushy, this will take around 10- 12 mints. 
6. Once done, let the mixture cool a little. 
7. Now, strain the mixture. And keep,the water aside. And the remaining pulp needs to be grinded in a mixer/ grinder jar. In a grinder jar, add little water and make smooth pulp. 
8. Now, strain this pulp using a colander, as much as you can. So the leftover tomato peel and seeds is something that needs to be discarded.
9. Now I a. Pan/wok heat the remaining 1/2 tbsp of butter, and add the plus along with the water from step 7.
10. Add additional 1 cup water, and add sugar and little more salt as per taste.
11. Cook the soup, till desired consistency is achieved. Toward the end, add cream and srirr.
12. Turn off the flame and serve the soup piping hot.

Your tomato soup is ready, serve with bread croutons and garnish with some cream. Total bliss...:)

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