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Mar 10

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Tomato Soup – Under 10 mins

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Tomato Soup This is a super quick style of making creamy and yummy Tomato Soup.

 

 

 

 

 

 

Ingredients:
Serves- 2 – 3

  • Tomatoes (Cubed) – 3 no
  • Carrot (roughly chopped) – half no
  • Beetroot (roughly chopped) – 1/4 Cup
  • Onion (roughly chopped) – 1/2 no
  • Celery (roughly chopped) – 1 stalk
  • Red Bell Pepper (roughly chopped) – 1/4 Cup
  • Garlic – 3 no
  • Butter – 1 Tbsp
  • Salt – to taste
  • Pepper – to taste
  • Red Chilli Flakes – 1/8 tsp or to taste
  • Red Chilli Powder – 1/4 tsp or to taste
  • Brown Sugar – 2 tsp
  • Dry Italian herb seasoning – 1/8 tsp
  • Dried Oregano – 1/8 tsp
  • Cream – 3 Tbsp
  • Tomato Ketchup – 1 Tbsp (Optional)

Process:

  • Chop onion, bell pepper, carrot and beetroot roughly.
  • Into the pressue cooker pan, add butter, garlic, celery, bettroot, carrot, onion, bell pepper. Mix well.
  • Fry for a min. Add tomatoes, salt, red chilli powder, chilli flakes, brown sugar, tomato ketchup, bitalian herb seasoning, oregano, cup of water, black pepper.
  • Mix well. Cover and cook for 3 whistles.
  • Open the cover once the pressure cooker has cooled.
  • Blend the mixture and pass through the sieve to collect the smooth pulp.
  • Transfer the pulp into the same pressure cooker and dilute the soup with 1 Cup of water.
  • Bring this to a boil again.
  • Skim off the foam on top.
  • Check for the seasoning.
  • Add cream and turn Off the heat.
  • Top the soup with some croutons while serving.
  • Soup is ready to serve.

 

 

 

 

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