Tomato Soup Recipe | How to make Tomato Soup
Tomato Soup Recipe | How to make Tomato Soup

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tomato soup recipe | how to make tomato soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tomato Soup Recipe

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tomato soup recipe | how to make tomato soup using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Tomato Soup Recipe | How to make Tomato Soup:
  1. Get 2 big tomatoes
  2. Prepare 1 Onion small
  3. Get 4 cloves Garlic
  4. Get 1 Beetroot/Carrot small piece optional
  5. Take 2 tsp Oil
  6. Get 2 1/2 cup Water
  7. Take 1/4 tsp Sugar (optional)
  8. Get 1 tsp Corn flour
  9. Take as per taste Salt
  10. Make ready as required Pepper powder
  11. Prepare 3-4 Bread pieces optional
  12. Take as required Ghee for toasting bread

Rub flour and butter into smooth paste thinned with tomato juice. In a large pot, melt the butter over medium-low heat. Set up an ice water bath: large bowl, lots of ice, a little water. Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X.

Instructions to make Tomato Soup Recipe | How to make Tomato Soup:
  1. Finely chop the garlic, onion and tomatoes
  2. Heat oil in the pan. - Add finely chopped garlic and onions and saute for 1 min.
  3. Then add chopped tomatoes and saute.
  4. Then add chopped beetroot to it.
  5. Add 1/2 cup water and allow it to boil. - Cook till tomatoes are mushy and all water is absorbed.
  6. Cool down and transfer to mixer - Grind to smooth paste
  7. Add two cups of water and filter the tomato paste to have smooth silky texture.
  8. Now heat the tomato puree in the pan - Take corn flour and mix it with water without lumps. Add this mixture to tomato soup to thicken.
  9. Then add salt, pepper powder and sugar.
  10. Allow the soup to boil for 3-4 minutes and switch off the flame.
  11. Garnish with bread croutons and enjoy them.

Set up an ice water bath: large bowl, lots of ice, a little water. Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X. Add the flour and stir to coat the onion and garlic. Ree dresses up a humble can of tomato soup with sherry, pesto and Parmesan. Melt the butter in a large pot or Dutch oven.

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