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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.

 

 


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34 thoughts on “Tomato Soup

  1. Absolutely delectable !!!

    The soup was perfectly balanced in terms of taste and consistency, It was quite easy to make as the recipe was very well described. Thumbs up for this amazing and delicious recipe and guys you should definitely try this amazing soup, I will try it again for sure. If anyone is looking for some more healthy yummy soup recipe check out these soup recipes.

  2. Greetings from Las Vegas, Nevada.
    Thank you for that wonderful recipe! Unfortunately, I couldn’t find Asafetida or Hing in my local International foods market. Nonetheless, the soup was absolutely delicious and my family loved it. I can’t wait to try your other dishes.

  3. Mam i m an owner of shree chinese recipe corner in nasik. Finally
    i got d perfect recipe for indian and chinese food if you dont mind i would like to be your assistant

  4. 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.

  5. 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.

  6. 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!

    1. Hi, I am German and I love Indian food! I learnt so much from this website and I am so happy for all the ideas. It is very interesting to see and to learn how Indians cook. Thank you so much for all what I learnt!

    2. No you can not use hing(asafetida) instead of onion and garlic. Most of the Indian recipe quantity of hing used as pinch size and usually in tadka (in heated oil after poppy seed or cumin seed). Hope it helps.

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