Wednesday, November 18, 2015

Tomato Soup

Tomato Soup is one of the most popular soups and an all time favorite at our home...


The days have started getting cooler after the weekend showers, so you crave for something warm and comforting, whats better than a bowl of homemade tomato soup. The best thing about it is you can make it really fast and is loved by all.


It's my Lil one's favorite, he loves it with a dollop of fresh cream and  Cheese Grilled Sandwich.
Here is the simple and easy to follow recipe for Tomato Soup.

Ingredients

Tomatoes, diced - 6-8 medium size(Approximately 600 grams)
Onion,  - 1 medium
Garlic - 3-4 cloves (fat ones)
Basil, dried - 1/2 teaspoon ( I use a fresh spring )
Bay leaf  - 1
Olive oil - 2 +1 tablespoons
Salt to taste
Oats, dry roasted - 1 tablespoon
Sugar - 1 teaspoon (optional)

Method

Wash and dice the tomatoes into 1 inch cubes, chop the onion and garlic roughly and wash the basil leaves and keep aside.




In a large pot add the olive oil, chopped onions and garlic,place it on medium flame and cook until the onions start turning translucent, we don't want it to brown.



Once the onions turn translucent add the chopped tomatoes along with the bay leaf and the basil spring or the dried basil leaves. Mix well, add salt and  continue cooking. Within moments you will notice that the tomatoes have started turning mushy



Add around 2 cups of water to the pot, let it come to a boil, reduce heat to low and continue cooking for 4-5 minutes.



Turn off the flame and let the soup cool for some time. Once its cool enough to handle, remove the bay leaf, and the basil spring (if using dried basil then just remove the bay leaf). Pass it soup through a soup strainer to separate the pulp and the stock. (Well if you like your soup chunky then just use a hand held blender for a minute or so nit should have a nice thick consistency)  




Place the pulp in the jar of a blender add the roasted oats n some of the stock and blend it to a smooth paste.




Strain the pulp to get rid of the bits of seeds and skin. 




Take one tablespoon of olive oil in a pot and add the sieved pulp, place the pot on medium flame, once the pulp is hot and bubbles start to pop, just pour in the remaining stock and bring it to a boil, reduce flame to low and let the soup simmer for 2-3 minutes. (at this stage do check the seasoning, consistency and  adjust according to taste, if you feel the soup is sour do add some sugar)




Turn of heat and serve hot soup along with a dollop of fresh cream and some crusty bread, croutons or why not enjoy it with some warm Cheese Grilled Sandwich... that's how we enjoy it at our home :)
   


Notes:

This is a very easy recipe and nothing can actually go wrong but few points to keep in mind.

The tomatoes you use should be nice , fresh and really juicy.
I have used olive oil for this soup but if you are using vegetable oil or butter then just heat it before you add the onions and Garlic.
Don't forget to remove the bay leaf its just for flavoring.
In case you don't have basil just omit it...the soup turns out good without it too.
I you like your soup to be chunky then add the oats just before you add the water and let it cook, once done you can use a hand held blender and blend it to get the desired consistency.
Sugar is completely optional, I only add if the tomatoes are too sour. 


  




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