How to Make Tomato Soup

Tomato Soup

Tomato soup is prepared in almost every country but with different variations and taste,at some places it taste sweet ,some places sweet and sour and at some places less sweet.In winters at every alternative day i prepared tomato soup,healthy to eat and very easy to make.Tomatoes are full of nutrients and also stomach filling .Tomato soup is one of the favorite soup of mine,I generally like sweet and sour taste and I always served this with Garlic bread.You all must try this combination.

Prep Time: 5 mins    |  Cook time: 25 mins    |  Serves: 2

                                        Ingredients

Red ripe tomatoes	4
Beetroot	2 small slices
Garlic	3-4 flakes
Bay leaf	1
Butter	1 tblsp
Salt	As needed
Black pepper	As needed
Sugar	1 tsp
Corn flour	1 tsp
Cream(Optional)	To garnish
Coriander leaves	1 tblsp

Method

1. In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and  1 cup water.
2. Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
3. Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
4. Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.

Notes

• Add about 2 slices of beetroot in size of two potato wedges.
• Add pepper generously or the soup will be so tangy.

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