By Suprita Mitter
November 1, 2024
Tomato soup is a comforting classic, especially in the colder months. Made from ripe tomatoes simmered with herbs and spices, it has a tangy taste that warms the soul. Serve it with croutons or a dollop of cream.
6-8 tomatoes 1 carrot 1 onion 4-5 cloves garlic 1-inch ginger
1 bay leaf 2-3 cloves 5-6 black peppercorns 1 tsp sugar 2 tbsp butter 4 cups water/ vegetable stock Salt Croutons Coriander Leaves
Wash the tomatoes. Chop the carrot, onion, garlic, and ginger. In a large pot, add the tomatoes and enough water to cover them. Bring to a boil. Once cooled, peel the skins off and roughly chop the tomatoes.
In the same pot, melt the butter. Add the bay leaf, cloves, and black peppercorns. Add the chopped onions, garlic, and ginger. Add the chopped carrots.
Add the chopped tomatoes to the pot. Add 4 cups of water or vegetable stock and bring to a boil. Simmer for about 15-20 minutes.
Remove the bay leaf and cloves from the soup. Using an immersion blender, blend the soup until smooth. Add salt and sugar to taste.
Serve the soup hot, garnished with chopped coriander leaves and croutons.