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Tomato soup recipe | How to prepare tomato soup

Tomato soup recipe, how to prepare tomato soup recipe in restaurant style

Tomato soup – Easy to prepare resturant style tomato soup. piecemeal recipe. This is one of the most famous soup recipe in the website.

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Tomato soup recipe with piecemeal photos – this soup which is famous in all indian restaurants. Whenever this cuisine of best of the restaurants in india, continually get to see tomato soup along with the indo chinese soups.

This is a healthful and famous tomato drink prepared using tomato and spices. It is usually served as an cocktail before the meal and can be made according to your taste and preference and in different varieties by using different spices and add on’s. This garlic and black peppercorns extract tomato soup recipe uses corn flour to thicken the texture. It does not use basil and oregano to keep its spicy outcome lower, however, you can add them for a spicy pleasure. Follow our step by step recipe to prepare it at home.

You may also seen below recipes links

Chicken lollipop
Chicken 65
Chicken recipes
Butter Chicken
Tandoori Chicken
Chicken biryani
Chicken fry
Chicken curry
Chicken tikka

Few points to be kept in mind to make a really excellent tomato soup recipe:

  •  Use fresh plump red tomatoes. Prevent using tomatoes which are sour or unripe.
  •  There is a balance of aroma from the tomatoes and sweetness from the sugar and cream. Make certain that the  soup does not become very sweet. After all its tomato soup and should have the aroma in it.
  •  There is a balance of aroma from the tomatoes and sweetness from the sugar and cream. Make certain that the  soup does not become very sweet. After all its tomato soup and should have the aroma in it.
  •  The tomatoes are blanched & then make into paste. Blanching method have shown step by step pics.
  •   You can avoid the onions in the soup if you prefer, but do mix the garlic.

Restaurant manner tomato soup recipe below:

Tomato soup recipe | How to prepare tomato soup
Serves 4
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Ingredients
  1. Ingredients - measuring cup used, 11/2 cup = 300ml
  2. 1. 6 medium to large tomatoes
  3. 2. 4 to 5 small to medium garlic cloves (lahsun), finely chopped or 1 teaspoon finely chopped garlic
  4. 3. 1 big onion, finely chopped or 1/2 teaspoon finely chopped onion
  5. 4. 2 tej patta (indian bay leaf)
  6. 5. 1 1/2 teaspoon corn tarch + 2 1/4 tablepoon water
  7. 6. 1.5 or 2 tablespoon butter
  8. 7. 1 1/2 cup water
  9. 8. 1 tablespoon cream (30 - 35% fat) - you can consider adding 21/2 tablespoon cream or dot with cream when serving the soup.
  10. 9. 1 tablespoon cream (30 - 35% fat) - you can consider adding 21/2 tablespoon cream or dot with cream when serving the soup.
  11. 10. 1 tablespoon regular sugar or unrefined cane sugar or add as required
  12. 11. 2 slice of bread - brown bread or whole wheat or white bread
  13. 12. Freshly smash or powered black pepper as required (kali mirch powder)
  14. 13. Salt as necessary
Instructions
  1. How to make recipe
Making tomato puree
  1. 1. First clean the tomatoes really well and keep aside.
  2. 2. Separate the stems if there are any.
  3. 3. In a saucepan or pot take sufficient water (approx 5-6 cups). So that the tomatoes ger occupied completely.
  4. 4. Add 1/2 teaspoon salt to the water and bring the water to a rolling boil.
  5. 5. Add the tomatoes and switch off the burning.
  6. 6. Close the saucepan or pot with the cap.
  7. 7. Let the tomatoes be occupied in the hot water for 25-35 minutes.
  8. 8. Drain the water and let them become heated or cool down.
  9. 9. In the meantime, finely chop the onion and garlic, maintain aside.
  10. 10. Once the tomatoes become heated or cool down, then peel them. Slice off the eye section from the tomatoes.
  11. 11. Then directly cut the tomatoes above the blender jar so that the juices drop precisely inside the blender jar.
  12. 12. If you cannot do this, then cut the tomatoes on a chopping board and combine everything to the blender including the juices.
  13. 13. Blend the tomatoes to a smooth puree and then keep aside.
Toasting bread
  1. 1. Heat a frying pan/tava or pre warmth the oven.
  2. 2. place the bread in the pot and on a low flame toast the bread till its browned and crisp from both sides.
  3. 3. If utilizing the oven, place the read in the oven at 200 degrees C and toast the bread till its browned and brittle.
  4. 4. Once the bread is roasted and golden, slice it into cubes and then Keep aside.
Makinging tomato soup
  1. 1. Prepare a smooth paste of the 11/2 teaspoon cornflour with 21/2 tablespoon water.
  2. 2. Warm butter in a pan. Add the bay leaf and cook for 1 to 2 seconds.
  3. 3. Add the finely chopped garlic and bake for some seconds on a low flame. No requirement to brown garlic.
  4. 4. Add the chopped onions and bake till the onions become translucent.
  5. 5. Now combine the tomato puree.
  6. 6. Stir and then combine water, salt and pepper.
  7. 7. On a low to medium flame, let the soup come to a considerate boil.
  8. 8. Stir the corn starch paste (since the corn starch settle down) that we built earlier and combine it to the soup.
  9. 9. Stir well and simmer for 4 to 5 minute till the soup thickens on a low flame.
  10. 10. Now combine sugar and stir. Then combine the cream and simmer for a minute.
  11. 11. Pour the boiling hot tomato soup bowls.
  12. 12. Combine the bread croutons to the soup. Decoration tomato soup with parsley or coriander leave.
  13. 13. Serve the tomato soup warm.
Notes
  1. Recipe outline
  2. 1. Rather of butter you can use olive oil or coconut oil.
  3. 2. Rather of cream you can use coconut cream.
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 Step by step restaurant manner tomato soup recipe:

1. First wash 5 medium to large tomatoes and store aside. In a saucepan or pot take sufficient water (approx 5-6 cups). So that the tomatoes can get occupied. Combine about sufficient salt to the water and bring the water to a rolling boil.

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2. Combine the tomatoes and switch oof the fire. Convinent the saucepan or poet with the lid. Let the tomatoes be absorbed in the hot water for 30-35 minutes.

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3. Drain the water and let them become heated or cool down. Due to the blanching process, the tomato peel shrivel and can be easily removed.

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4. In the mean time, heat a frying pan/tava or pre heat the microwave. Place the bread in the pot and on a low flame toast the bread till its browned and crisp from burnsides. If using the microwave, place the bread in the microwave at 200 degrees C and toast the bread till its its browned and crisp.

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5. Prepare a smooth paste of 1 tsp cornflour with 2 tbsp water.

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6. Directly chop the tomatoes above the blender jar so that the juices drop straightly inside the blender jar. If you cannot do this , then chop the tomatoes on a cutting board and combine everything to the blender including the juices. Blend the tomatoes to a smooth paste. There should be no bits or small pieces of tomatoes. It should be a really smooth paste.

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7. Disolve 1 to 1.5 tbsp butter in a pan. Combine 2 bay leafs and saute for 1 to 2 seconds, Combine 1/2 teaspoon finely chopped garlic and cook for some seconds on al low flame, no requirement to brown the garlic.

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8. Combine 1/2 cup finely chopped onions and cook till the onions become translucent.

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9. Now combine the tomato puree.

 

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10. Stir and then combine 11/2 cup water, salt ( as required ) and pepper (as necessary).

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11. On a small to medium flame, let the soup come to a gentle boil. Commotion the corn starch paste that we made earlier and add it to the soup.

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12. Stir together and simmer for 3-4 minutes till the soup thickness on a low flame. Now combine 1/2 tbsp sugar and stir. Then combine 1 tbsp cream.

 

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13. Stir the cream and warm for a minute. Switch off the heater.

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14. Cut the toasted bread into cubes.

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15. Pour the boiling hot tomato soup in soup bowls. Combine the bread croutons to the soup, you can also decorate the tomato soup with parsley or coriander leaves and dot with some cream if you favor.

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