I have always been partial to tomato based soups. Though I have been making different kinds of soups this winter, the best, according to me, is this simple tomato soup. Vine ripened, juicy tomatoes give it a rich color and tang, which is balanced by the spice from black peppers and sweetness from the carrot.
What you need :
Tomato - 4 large, red, ripe and juicy - chopped
Onion - 1, chopped fine
Black peppercorns - 10-12
Carrot - 1, grated
Butter
Almonds - 8-10
Salt - to taste
Spring onion greens - a little, chopped, to garnish
Water
Heat butter in a thick bottomed sauce pan. I used a pressure cooker for the entire process. Add the black pepper and fry for a few seconds. Stir in the onions and saute on low flame until pink. Add the carrots and cook for a minute or two. Stir in the chopped tomatoes, almonds and salt. Saute until the tomatoes soften. Add 2 cups of water. Close the pressure cooker and let it cook till one whistle. Once the steam settles and the mixture cools down, blend in a blender until smooth. Heat until it reaches desired consistency. Taste and adjust salt and pepper. Garnish with chopped spring onions and serve hot.
This is my first post for Week 3 of Blogging Marathon #47 under the theme Cooking from the menu card of a restaurant - the restaurant of my choice being Puranmal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47
What you need :
Tomato - 4 large, red, ripe and juicy - chopped
Onion - 1, chopped fine
Black peppercorns - 10-12
Carrot - 1, grated
Butter
Almonds - 8-10
Salt - to taste
Spring onion greens - a little, chopped, to garnish
Water
Heat butter in a thick bottomed sauce pan. I used a pressure cooker for the entire process. Add the black pepper and fry for a few seconds. Stir in the onions and saute on low flame until pink. Add the carrots and cook for a minute or two. Stir in the chopped tomatoes, almonds and salt. Saute until the tomatoes soften. Add 2 cups of water. Close the pressure cooker and let it cook till one whistle. Once the steam settles and the mixture cools down, blend in a blender until smooth. Heat until it reaches desired consistency. Taste and adjust salt and pepper. Garnish with chopped spring onions and serve hot.
This is my first post for Week 3 of Blogging Marathon #47 under the theme Cooking from the menu card of a restaurant - the restaurant of my choice being Puranmal.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 47
5 comments:
Soup looks so tasty!
Give me that bowl of soup, i have it happily rite now..
Your tomato soup is so bright and nice Jay..guess nothing can beat a simple tomato soup!
Very vibrant looking soup!
Soup looks nice and vibrant.
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