How to make Restaurant style Homemade Tomato Soup Recipe ~ Gluten Free Tomato Soup ~ No additives , No cornflour

My elder daughter loves Soup, especially home-made Tomato Soup. My mom introduced it to her while she was a year and a half, and she caught up on this pretty well. Soups with croutons, soup with bread sticks, with garlic bread, with steamed veggie batons - anything goes in, as long as it's soup, and more importantly if it's Tomato Soup , almost like Henry Ford's declaration "any colour for a car is ok, as long as its black!" :-) 

👉👉For 21 different types of vegan / vegetarian soups that you can make at home - click here 

This soup is a permanent fixture in my monthly meal plan menu ! I try every method to make it more healthy and hearty, so I can see the smile on my kid's (ok, not so much a kid anymore :p) face as she literally slurps her way through :-) 

So, presenting Healthy Tomato Soup. Its different from the normal commercial/other soups in that it contains a some veggies (yes, apart from the tomatoes), has no commercial additive or colour, including the dreaded MSG ! 

Preparation time: 10 mins

Cooking time : 10 mins

Serves : 2 adults generously

Ingredients:

• Bright red tomatoes - 4
• Carrots diced - 50 grams
• Peeled Potato cubes - 25 grams (optional but recommended)
• Homemade veg stock (unsalted) - 500 ml
• Salt  - to taste
• Crushed black pepper - 1/4 tsp 
• Butter - 10 grams (for garnish)

Serving Suggestions:

French bread / Toast / Soup Sticks / croutons

 ⬇️ PIN FOR LATER ⬇️ 

Method:

1) Blanch the tomatoes for 5-7 mins, cool and peel. 

2) Boil all the vegetables in a pot till soft and retain the stock (You may pressure cook for two whistles too or microwave them for 8-10 minutes)

3) Blend the tomatoes and veggies with a cup of water (or stock) into a thick consistency.

4) Strain ensuring only the tomato seeds are filtered out and you retain all the veg fibres.

5) In a deep bottomed pan, add the pureed mixture. Simmer on low, add salt, pepper and stock 

6) Once it comes to a mild simmer, take off the heat. 

7) Serve hot or warm with toasted bread / soup sticks !

Tips:

1) You may make the vegetable stock the previous day (from any vegetables) and use it to only puree this veggies for this homemade 15-min Homemade Veg stock.

2) Use left over soup as a base for pav bhaji / wet curry the next day :-) adjust seasoning accordingly.

3) If the tomatoes aren't too ripe, you can use 1-2 pieces of beetroot for a slightly deep colour. Of course the taste would vary a bit.

4) if using stock bullions or salted stock, adjust salt accordingly: do a taste test before serving. Add 1/2 tsp of sugar if the tomatoes are very tart. 

5) This soup can be entirely vegan if you skip the butter or use a vegan alternative . My kids like this soup with butter, therefore I have used it.  

                                 

Updating this post of 2011 as part of #Foodies_RedoingOldPost Group where we revisit old posts with new pictures and text.