I have always loved tomato soup over any other variants of soup. Winter comes and the horde for soup packets in my house starts.
As much as I would love to not buy packaged soup powder that awaits just a cup of hot water, I still go ahead with them.
But not anymore!
Recently, I perfected the recipe of a homemade tomato soup and I cannot get over it.
It's so delicious, easy and nutritious, that I am actually making it thrice a week! A number my husband has started to dread - maybe she is getting obsessed with tomatoes.
But truth be told, I cannot get over the sweet, tart and spicy flavor of my Easy Tomato Soup.
I do not add corn flour as thickener and rather prefer carrot. However, I have prepared this soup without carrots, and it's just as delicious. Also, the tiny bit of mayonnaise in the end, absolutely elevates the soup. It coats your tongue with creaminess that usually is achieved with milk and cream.
How thick or thin you want your tomato soup, depends on the amount of water you add. We prefer drinking soup right through our coffee mugs. And so, a thinner consistency is preferred. But if you fancy a proper soup bowl, then go ahead with thick soup by adding less water and diluted cornstarch powder added in the end.
But for a simple and fuss free recipe that has no added thickeners and canned tomatoes, scroll below.
Ingredients:
- 5-6 medium size fresh tomatoes
- 1 small carrot (optional)
- 1 inch chopped grated
- 4 garlic cloves
- 2-3 cloves/laung (get on Amazon)
- 2 tbsp. tomato ketchup
- 3-4 tsp. sugar (more or less according to your preference)
- 2 tsp. black pepper powder
- 2 tsp. dried herbs (get on Amazon)
- 2 tsp. butter
- 1 tsp. red chilly powder
- 1 tsp. mayonnaise (get on Amazon)
- salt to taste
Method:
Chop tomatoes into large chunks.
In a large pot, melt 1 tsp. butter.
Add all the tomatoes, chopped carrot, garlic, ginger, cloves, red chilly powder, black pepper powder, and salt.
Cover and cook on low heat for 10-15 minutes.
Stir occasionally.
Add 1-2 cups of water, tomato ketchup, and oregano.
Cover and cook on low heat till the tomatoes are completely soft and squishy.
Switch off the heat and allow the soup to cool.
Now strain the entire soup and discard the seeds, tomato skin and spices.
Pour the strained soup in the pot again, add leftover butter, mayonnaise, and sugar.
At this stage, add some water for a thin soup. Or for a thick tomato soup, dilute 1 tsp. cornflour in water and add to the boiling soup.
Simmer on low heat for 5 minutes and serve.
Serve with fried bread croutons, fresh basil/parsley or just as is with a dollop of butter!
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