Last week I was complaining about the hot and humid weather that we were experiencing in the Southern parts of California and now it is raining here. Though it has stopped raining now but the rain has brought such a relief to the drought affected California. We need rains badly. When people back home complain the incessant rains I wish for few drops of rain here. I miss the monsoons in India. It brings back so many childhood memories. On rainy days, I loved to splash water by jumping on small puddles with my friends on our way back home from school. Mom used to discourage us but we used to have great fun. When we came back home all wet she used to clean and change us into dry clothes and served this lip smacking good tomato soup to keep us warm along with some butter toasted bread cubes. That tasted delicious.
So when it rained yesterday I was missing home and was craving for a warm bowl of tomato soup. I made just the way my mom makes it and it came out too good. The recipe is very simple and basic. You may alter according to your taste if you try out. Since this is my Mom’s recipe she never used cream in this soup as it was not readily available back then. So she used milk. I just followed her and though I had fresh cream handy, I used milk instead. If you use cream it will give a richer taste to the soup.
The Soup tastes a bit tangy and sweet. It makes a great evening snack or an appetizer before a meal. Serve with butter toasted bread cubes or croutons. Enjoy!
Tips:
You may add few carrots while boiling the tomatoes to make it a bit more wholesome. While adding the milk do not cook the soup at high. The acidity of the tomatoes may curdle the milk. After adding the cornstarch slurry do not cook for too long. The soup will be too thick.
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INDIAN STYLE TOMATO SOUP
- YIELD: 2 Servings
- PREP: 15 mins
- COOK: 15 mins
- READY IN: 30 mins
The Soup tastes a bit tangy and sweet. It makes a great evening snack or an appetizer before a meal. Serve with butter toasted bread cubes or croutons.
INGREDIENTS
- 4-5 medium tomatoes
- 1 small red onion
- 3-4 medium cloves of garlic chopped coarsely
- 1 teapsoon salt or to taste
- 1 teapsoon sugar or to taste
- 1/4 cup milk at room temperature
- 1 teapsoon cornstarch
- 1 teaspoon blackpepper freshly ground
- 2 tablespoons butter
- 1 teapsoon oil
- few sprigs of coriander/cilantro leaves for garnish
- 1 tablespoon fresh cream for garnish (optional)
INSTRUCTIONS
-
- In a pressure cooker add the tomatoes, garlic and very little water and cook until two whistles. Switch off the flame and let it cool completely.
- Transfer the tomatoes along with the garlic and water to a blender and blend to a smooth puree. Heat a sauce pot or pan and add 1 tablespoon butter and oil. Add the finely chopped onion and fry until translucent. Then add the pureed tomato and mix in well. Add water to thin out the consistency. Season with salt and sugar. Lower the heat and add the milk and cook until it starts to simmer.
- Meanwhile mix the cornstarch with 2 tablespoons of water. When the soup starts to simmer add the cornstarch slurry and cook just until the soup starts to thicken. Switch off the flame immediately.
- Ladle the soup on to individual soup bowls and garnish with freshly crushed black pepper, sprigs of cilantro leaves and small cube of butter. Serve with toasted bread cubes or croutons. Enjoy!
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