Tomato Soup


  • 10-12 Tomatoes of medium size
  • Garlic – 4 cloves
  • 1/2 Carrot of medium size
  • Celery 2 inch stalk
  • 1 Onion of medium size
  • Basil leaves (Tulsi) a few
  • Sugar – 1 tsp
  • Oil – 1/2 tsp
  • Butter – ½ tsp
  • Bay leaf (Tej Patta) – 1
  • Peppercorns (Kalonji) – 4-6
  • Salt to taste
  • Peppercorns, crushed – 1/4 tsp

Steps to be followed

  • Wash and cut tomatoes into quarters. Peel, wash and chop garlic
  • Peel, wash and cut carrots into roundels. Wash and finely chop celery
  • Peel, wash and slice onion. Wash basil leaves and cut into thin strips
  • Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent
  • Add the chopped garlic and celery, stir-fry briefly
  • Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water
  • Bring it to a boil.Cook for ten to fifteen minutes covered with a lid
  • Strain the blended mixture through a strainer. Reserve the liquid
  • Remove peppercorns and bay leaf from the residue and allow it to cool
  • Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer
  • Add the reserved liquid to the pureed tomatoes and adjust the consistency
  • Put it back on heat
  • Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes
  • Just before serving, add the basil leaves




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