Tomatoes - that one fruit you can make soup with anytime any where and any season.
I must confess, I have failed many times trying to recreate the delicious creamy tangy soup we have in the restaurants and I'm happy to say I finally brewed my version of Tomato Soup that is so satisfying and I'm sure you will feel the same way.
Method:
I must confess, I have failed many times trying to recreate the delicious creamy tangy soup we have in the restaurants and I'm happy to say I finally brewed my version of Tomato Soup that is so satisfying and I'm sure you will feel the same way.
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Ingredients:
- 3 tomatoes (sliced in half)
- 4 potato slices (very thin)
- 1-2 garlic cloves
- 1 tbsp of chopped coriander (optional)
- 1 tbsp of salted butter
- 1/4 tsp of sugar
- Salt and pepper to season
Method:
- Scoop out the seeds of the tomato.
- Melt butter in a pan. Add the garlic and potato slices.
- Saute till light brown. careful not to burn.
- Toss the tomatoes and stir gently for a few minutes.
- The butter should coat the tomatoes.
- Sprinkle some salt and coriander (this is optional). I truly enjoy the taste of fresh herbs so often add it.
- Pour 1 cup of water. Allow it to simmer on medium flame for about 7 - 8 minutes.
- Strain and keep the stock separately. Puree the tomatoes along with garlic and potatoes.
- Now mix it with the stock. Season with salt, sugar and pepper. Serve with bread crisps or wheat sticks.
- If you don't want potatoes, you can add cream.
- If you don't have cream, you can add white onions replacing potatoes.
- Add sugar depending on the sourness/ sweetness of the tomatoes