I have never made tomato soup before.I love tomato soup but I don't know why I haven't tried them at home.Few months ago my 'poet' friend Shravan was bragging about this tomato soup he made .He just praised it so much that I started nagging him for the recipe.He was forgetting to send me the recipe and later I too forgot.Recently when Sanghi announced FIL event ,his tomato soup flashed my memory and I asked him to send the recipe.And this time he sent me immediately,and I tried it today.It was just brilliant and I'm going to make this soup atleast once in a week.It tasted incredibly delicious and thats becoz of the secret ingredient in it-MILK.When Shravan sent me the recipe,he mentioned 'Milk is the highlight of the soup..Tastes like god'. And thats 100% percent true,the milk created all the difference!
To accompany the soup ,I made Aparna's cumin flavored whole wheat barley rolls/bread.It was fabulous.I'm new to bread baking.And this is my first successful bread.Instead of making them as rolls ,I made it as a big oval bread.It was soft inside and crusty outside.I toasted the bread slices in butter.Just dunk the bread in the tomato soup and have a bite..its pure indulgence.
Tomato Soup recipe :
I made few changes to his original recipe.I skipped the garlic and included 2 carrots n onion!
You will need :
1/2 Kg tomatoes,chunks
2 carrots,chunks
1 onion,chopped
1 inch piece of ginger,chopped
2 tbsp butter
2 glass of water
1/2 cup of milk
1 tsp corn flour
1 bay leaf
1 inch cinnamon stick
1 clove
salt,pepper n sugar to taste
In pressure cooker,throw the tomatoes,onion,carrot,ginger,cinnamon,bay leaf n clove.
Pour the water. Bring the water to boil.Add the butter.Give a stir.Cover and cook for 1 whistle.
When the steam went out,carefully open the lid and let it cool for some time.
Remove the cinnamon,bayleaf n clove.Strain the cooked stuff and reserve the water.Blend to a smooth pulp.
In the same pressure pan,pour the tomato pulp and the reserved water.Add more water if required.Heat the mixture in medium heat.
Add salt,pepper and sugar as per taste.I added 2 tsp of salt,2 tsp of sugar and 1 tablespoon of coarsely ground pepper.
In the 1/2 cup milk,dissolve the corn flour and pour it in the boiling soup.Stir immediately and cook in low heat for a couple of mins.Garnish with cream/herbs.Serve it with croutons!
I'm dedicating this tomato soup to my friend Shravan.He is not only a poet but a great cook too..
This yummy soup goes to Sanghi's Fall in love-Tomato event..Its so kind of her that she extented the deadline until March-31st..
