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Tomato Soup Recipe


Tomatoes – 4 no’s
Carrot/ beetroot – 2 small pieces (optional)
Bay leaf – 1 no
Garlic flakes – 4 to nos.
Pepper powder – 1 tsp
Salt – as needed
Sugar – 1 tbsp.
Butter – 1 tbsp.
Corn flour – 1 tbsp.
Fresh cream – 1 tbsp. (optional)
Coriander leaves – few

  1. Heat a pan, add butter, once it melts, add bay leaf and garlic. Sauté for min till garlic slightly changes its colour.

  2. Transfer it to a vessel to pressure cook. Add tomatoes , carrot/beetrootand garlic to it. Add enough water and pressure cook for two whistles.

  3. Cool down and remove the outer skin from tomatoes without mashing the flesh.

  4. Grind altogether except bay leaf in a mixer by adding the same cooked water. Keep the remaining water to add in soup.

  5. Drain the grinded puree along with water to remove tomato seeds.

  6. Now heat a sauce pan, add the pureed tomato, salt and enough water. Add the bay leaf also to it.

  7. Allow it to boil. Meanwhile mix corn flour along with 2 tbsp. of water and keep aside.

  8. Once the soup starts slightly thickening add corn flour mix and stir well.

  9. Once it reaches soup consistency, add fresh cream and turn off the flame, add pepper powder and chopped coriander leaves.

  10. Serve it hot.




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