How to make Restaurant style Tomato Soup at home!
Try this version of the popular Restaurant Style Tomato Soup - No additives, no cornflour and 100% homemade!
Equipment
- Soup Pot
- Stick Blender
Ingredients
- 4 tomatoes red & ripe
- 50 gram Carrots diced
- 20 gram boiled beetroot
- 25 grams Potato cubes Peeled and cubed
- 500 ml Homemade veg stock unsalted - 500 ml
- 1 tsp Salt
- 1 tsp Crushed black pepper
- 10 grams Butter for garnish, skip for vegan
Instructions
- Blanch the tomatoes for 5-7 mins, cool and peel.
- 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)
- Blend the tomatoes and veggies with a cup of water (or stock) into a thick consistency.
- Strain ensuring only the tomato seeds are filtered out and you retain all the veg fibres.
- In a deep bottomed pan, add the pureed mixture. Simmer on low, add salt, pepper and stock
- Once it comes to a mild simmer, take off the heat.
- Serve hot or warm with toasted bread / soup sticks !
Notes
Tips to make the best Tomato Soup :
- 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.
- Use left over soup as a base for pav bhaji / wet curry the next day :-) adjust seasoning accordingly.
- 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.
- 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.
- 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
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!