I love tomato soup? That’s the first ever soup my mum made for me and I am a big fan. She would always buy tomatoes in bulk in winters and make a mean Tomato soup with lots of pepper for that added fire.
Remembering that flavor, I make several variations of the humble Tomato soup. I make a Tomato-Basil-Coconut Milk soup where I grill the tomatoes and garlic. This one is a more Indian version that I made this week. It is Tamatar ka Shorba which is made with tomatoes and lots of coriander. I added some veggies as well to amp up the fiber and nutrient content. J
PREPARATION TIME: 5 minutes
COOKING TIME: 30 minutes
DIFFICULTY SCALE: Low
- Tomatoes – 4, large
- Carrots – 2
- Celery – 1 stick
- Basil leaves – ½ cup
- Coriander leaves – ½ cup
- Garlic – 4-5 cloves
- Onion – 1, medium
- Olive oil – 1 tablespoon
- Black pepper – freshly ground
- Salt – to taste
- Take a pressure cooker and add roughly chopped tomatoes to it.
- Peel the carrots and add chunks to the cooker along with roughly chopped celery stalk.
- Add some salt and about 600ml water or more if you like a thinner consistency.
- Add salt and close the cooker and place it on high flame till a whistle.
- Reduce the flame for two more minutes and then remove it from the heat.
- In another pan, take a little olive oil and add finely chopped onion and garlic to it and allow them to cook till they brown slightly. Turn off the heat
- Open the pressure cooker and blend the boiled veggies with a hand blender into a smooth soup. You might keep it on the flame if the soup is too runny. Allow the water to evaporate till you are happy with the consistency.
- Add finely chopped basil and coriander leaves and add them to the blended soup along with sautéed onion and garlic.
- Add some crushed black pepper and serve hot!