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Tomato Soup

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What’s more satisfying and comforting than a hot bowl of soup? This is an easy recipe and simply delicious. Tomato Soup is always good as a starter or light meal with salad and crusty bread.

Serve 3

Ingredients

  • 6  medium tomatoes, cut in small pieces to make about 4 cups of chopped tomatoes
  • 1 medium carrot, peeled and cut in small pieces to make about 1/3 cup of chopped carrots
  • 1 celery stick, cut into small pieces to make about 1/3 cup of chopped celery
  • 1/2” ginger peeled and sliced
  • 1 teaspoons of oil
  • 1/2 teaspoon salt, adjust to taste
  • 1/2 teaspoon sugar, adjust to taste
  • 1/8 teaspoon black pepper

Seasoning

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seed (jeera)
  • Pinch of asafetida
  • 1 tablespoon cilantro finely chopped (hara dhania)

 Method

  1. Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes.
  2. Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy.
  3. Let the tomatoes cool, then pure in blender.
  4. Heat the oil in a saucepan. Add the cumin seed and asafetida. As the cumin seeds crack, add cilantro and stir for a minute.
  5. Add the tomato pure and approx. 1¼ cup of water (adjust the water to your taste).
  6. When the soup boils, turn the heat to low and let it simmer three to four minutes.

Serve hot, I like to serve with few pieces of  crouton.

 

 


10 thoughts on “Tomato Soup

  1. Tried your recipe for BATATA VADA. It was good. Thank you. I will try the soup. If some feel ginger is strong,in the soup, may be, before grinding, the ginger piece can be taken out and discarded.

  2. Normally I use to bring knorr soup packet and make it in home.Thanks for sharing this recipe.Next time I try to make this.

  3. Thank you for this lovely recipe, Manjula. I have been following your blog for a while, but this is the first comment I’ve left. I’m an American living in Germany and absolutely love Indian cuisine. I notice you do not use garlic or onion very much – do you use hing instead? Once I had put in too much hing I think…I’m not so sure when to use it, because not sure what flavor it gives when cooked. Thank you!

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