Ingredients and Method to make Simple Tomato soup
4 very large tomatoes ( I used hot house tomatoes)
1/2 tsp chopped ginger (optional)
salt to taste (approximately 1 1/2 tsp)
2 to 4 tsp sugar or according to taste (see notes)
1/2 tsp red chili powder (or to taste)
Black pepper powder to taste (optional)
2 tbsp corn starch (known as cornflour in India) mixed in a little water
1 tbsp butter (optional) (or oil for a vegan version)
In a large heavy pot cook whole tomatoes and ginger if using in sufficient water for a few minutes until the skin on the tomato splits.
Remove from heat, cool slightly and carefully peel the skin. Keep aside to cool further. After it cools, puree tomatoes along with ginger to a smooth texture. If you do not want the seeds of the tomato in your soup then strain the pureed tomatoes to remove the seeds.
In the same pot, heat butter if using, then add tomato puree, salt to taste, sugar (see notes), water as required to achieve required consistency and red chili powder and simmer for a few minutes on low to medium low heat. In the meanwhile mix corn starch (corn flour) in a little water and add to the soup. Allow it to simmer for an additional couple of minutes.
Remove from heat and serve hot, garnished with a little black pepper powder if you want.
The copyright of this content belongs to Veginspirations.com
For a classic combination serve this soup with a grilled cheese sandwich.
I prefer this soup with either this mozarella panini or this grilled veggie panini. preferably the latter.
Serves approximately 3
Notes
You can completely skip the ginger if you do not like the taste of ginger. If you do not use ginger then you will not need to add much sugar, just a couple of tsp should do. If you do add ginger, then use a little more sugar to add a little sweetness to balance out the spicy taste of ginger.
4 very large tomatoes ( I used hot house tomatoes)
1/2 tsp chopped ginger (optional)
salt to taste (approximately 1 1/2 tsp)
2 to 4 tsp sugar or according to taste (see notes)
1/2 tsp red chili powder (or to taste)
Black pepper powder to taste (optional)
2 tbsp corn starch (known as cornflour in India) mixed in a little water
1 tbsp butter (optional) (or oil for a vegan version)
In a large heavy pot cook whole tomatoes and ginger if using in sufficient water for a few minutes until the skin on the tomato splits.
Remove from heat, cool slightly and carefully peel the skin. Keep aside to cool further. After it cools, puree tomatoes along with ginger to a smooth texture. If you do not want the seeds of the tomato in your soup then strain the pureed tomatoes to remove the seeds.
In the same pot, heat butter if using, then add tomato puree, salt to taste, sugar (see notes), water as required to achieve required consistency and red chili powder and simmer for a few minutes on low to medium low heat. In the meanwhile mix corn starch (corn flour) in a little water and add to the soup. Allow it to simmer for an additional couple of minutes.
Remove from heat and serve hot, garnished with a little black pepper powder if you want.
The copyright of this content belongs to Veginspirations.com
For a classic combination serve this soup with a grilled cheese sandwich.
I prefer this soup with either this mozarella panini or this grilled veggie panini. preferably the latter.
Serves approximately 3
Notes
You can completely skip the ginger if you do not like the taste of ginger. If you do not use ginger then you will not need to add much sugar, just a couple of tsp should do. If you do add ginger, then use a little more sugar to add a little sweetness to balance out the spicy taste of ginger.
