March 16, 2011

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. 

2 comments:

  1. Thats a really a awesome soup.... and thanks dear... u can send your dish to my next event:)

    ReplyDelete

hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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