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Tomato Soup

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.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people

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 inch ginger peeled and sliced
  • 1 tsp oil
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp black pepper

Seasoning

  • 2 tsp oil
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 tbsp cilantro finely chopped hara dhania

Instructions

  • Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes.
  • Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy.
  • Let the tomatoes cool, then puree in blender.
  • Heat the oil in a saucepan. Add the cumin seed and asafetida. As the cumin seeds crack, add cilantro and stir for a minute.
  • Add the tomato pure and approx. 1¼ cup of water (adjust the water to your taste).
  • 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.