Creamy and tangy tomato soup made with few ingredients…
Having a bowl of hot creamy and tangy tomato soup on winter nights is incredibly warming and comforting.
If you have some extra tomatoes in your fridge, then you can make this creamy and tangy tomato soup. This yummy soup is simple and requires only a few ingredients.
Tomato soup is one of the top comfort foods and it is simple to make. You can have it anytime. In the summer you can enjoy it cold and in the winter you can enjoy it hot.
In this recipe, I have sauteed the garlic, onion and carrot pieces in butter and I have added chicken stock to it. Then, I have added the tomato pieces, black pepper powder, sugar and salt into it and boiled it. To give thickness and creaminess to the soup I have added all-purpose flour.
After nicely cooking the vegetables in the stock, I pureed them and passed the soup through a sieve to remove the bits and pieces if any. Again I heated the soup and served it.
To garnish it I have used freshly chopped coriander leaves and sour cream.
You can serve this soup with cheese sandwiches or bread of your choice. Garlic bread goes well with tomato soup.
EASIEST EVER TOMATO SOUP RECIPE
Tomato soup is one of the top comfort foods and it is simple to make. You can have it anytime.
PREPARATION TIME: 15 MINUTES
MAKING TIME : 40 TO 45 MINUTES
CAN BE SERVED TO 4 PEOPLE
INGREDIENTS
- 5 ripen large tomatoes, seeded and cut into pieces
- 1 small carrot chopped
- 1 big onion cut into pieces
- 2 medium cloves of garlic cut into small pieces
- 1 tablespoon of butter
- 1 tablespoon of all purpose flour
- 4 cups of chicken stock
- 1 teaspoon sugar
- 1 teaspoon of salt or as per the taste
- 1 teaspoon of freshly ground black pepper
- 2 tablespoons of sour cream (optional)
- A hand full of finely chopped fresh coriander leaves(Cilantro)
METHOD
- In a thick bottomed pot, heat the butter and add the finely chopped garlic pieces to it and saute it for 1 minute. Make sure the the stove is in medium heat.
- Add the carrot and onion pieces and saute until softened.
- Add the flour into the sauteed vegetables and stir it for one minute.
- Add the chicken stock little by little into it, keep stirring so that there won’t be any lumps.
- Add the tomatoes into the stock. Then add the ground pepper, sugar, salt and mix.
- Bring it to rolling boil and then simmer it for 25 minutes.
- After 25 minutes switch off the stove. Let it cool down.
- Add it to a blender jar in batches and puree it.
- Pass the soup through a strainer and remove any bits and pieces in it.
- Again transfer the soup to the pot and heat it until small bubbles appear at the sides.
- Pour it in soup bowls, top it with some coriander leaves and sour cream and serve it hot.
NOTE
I have used chicken stock to prepare this soup, you can also use chicken broth or vegetable stock.
Sour cream is optional. If you do not have sour cream just add some freshly chopped coriander leaves(Cilantro) and serve.
I have heated the soup after filtering it. But you can serve it just like that after filtering it without heating it.
You can add more pepper powder if needed.
STEP BY STEP PICTURES
In a heavy bottomed pot, heat the butter and add the finely chopped garlic pieces to it and saute it for 1 minute. Make sure the the stove is on medium heat
Add the carrot and onion pieces and saute for another 2 minutes or until softened
Add the flour and stir
Add the chicken stock little by little into it, keep stirring so that there won’t be any lumps
Add the tomato pieces, the freshly ground pepper
Add the sugar
Add the salt
Bring it to rolling boil and then simmer it for 25 minutes
Add it in a blender jar
Puree it
Pass the soup through a strainer and remove any bits and pieces in it
Transfer the soup to the pot and heat it until small bubbles appear at the sides
Pour it in soup bowls, top it with some coriander leaves and sour cream and serve it hot
