Ruchikacooks's Blog











{December 8, 2009}   Clear Tomato Soup

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I like making soups for dinner along with some rotis or simple pasta but I dont get to make it taste like restaurants do. I have tried adding cornflour to sweetcorn soup yet I feel something is missing. I blanch and puree and simmer the tomatoes but its all gooey and thick and not like a simple clear soup, when I look for a consistency of a  Rasam. I tried this version of tomato soup from the Cookbook I was reading last month. It turned out to be  a soup with overpowering flavors of spices and I couldnt taste the tomato. I usually use lesser amounts of spice while trying out recipes but this one turned out to be really spicy.

The only part I liked about it was using a sieve to extract the contents and it did not require any flour to thicken it. I tried making the soup with different veggies and other combinations and in the end I liked this adapted version of tomato soup and its a keeper.This is how it goes:

Ingredients(Serves 2)

Ripe Tomato- 3 big

Cinnamon sticks- 2

Vegetable Bullion cubes-1 (vegetable stock soup cubes)

Whole black peppercorns- 1/2 tsp

Garlic- 2 cloves

Salt- to taste

White pepper powder- to garnish

Coriander leaves- 2 tbsp

Butter- 1/2 tsp

Water- 4 cups

Method:

Rough chop the tomatoes. In a pan, mix tomatoes, peppercorns,garlic,cinnamon sticks,and salt. Dissolve bullion cubes in approximately 4 cups of water. Add this water to the pan with tomatoes and cover and let it simmer for 20 minutes.

Once the tomatoes are thoroughly cooked and is well mixed with the bullion-cinnamon water, switch off the stove. Mash the tomatoes well with a masher along with the peppers and cinnamon(Do not grind or blend in a blender, just mash with a fork or masher).

After this stage, I just poured the entire contents of the pan into a sieve and let the juices pass through into another pan and discarded the tomato pulp,pepper and cinnamon stick that was collected in the sieve.

Reheat the extracted soup in the pan for 1-2 minutes. Switch off. Garnish with coriander leaves and butter. Taste for salt and pepper and re-season. This tomato soup is filling on its own, but you can also serve it with jeera poppadams or garlic bread.

When I made this soup I thought of a perfect compliment to serve with the soup- Cutlets.And I wish I had one of these cutlets by SunshineMom to go with my soup! A bite of the crunchy cutlet and a ladle of soup…That would be heavenly.

I am sending this soup to Monthly Mingle-Soups hosted this month by TongueTicklers and started by Meetha.

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You have a lovely blog, Ruchika:). I am glad you found a soup of your liking! It looks and am sure tastes as good! Welcome to the mingle:)



Thanks Sunshinemom. Looking forward to try out some more soups from the mingle.



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