Blogging and especially food blogging pave a way for many interesting and amusing suggestions and requests from the readers.When I was a novice (no I haven’t graduated yet….it’s just that I am less novice now) to internet and blogging, I started with compiling recipes sans any pics.Then one fine day I got a comment from one reader, that it would be great if I try to post some pictures.Hmmm..I gave it a second thought, then third, then fourth….but was unable to decide how and which way to proceed.Then finally with help of my hubby and some sweet bloggers around, I started posting pics. Things were moving smoothly when over a casual talk with SK (my bro-in-law) I came to know about the pathetic food situation at the place where he resides currently.With no pampering mother, sis-in-laws and cheap- on- pocket- real- Indian- food around, things were surely bad for him.I wondered why he can’t cook his food,when there are recipes of almost all of his favourite food on my blog.
After lots of Formal systematic questioning (interrogation 
), I got an answer that he is better at following instructions if he actually views how the food is cooked or at least the step by step pics are provided . Why? coz the terms like salt as per taste, or cook till done, sounds so vague to the person who is new to all this lingo.
Hmmmm….so what I did? I clicked pics at every important stage of cooking (like many wonderful bloggers do) and noted exact measurements of everything that went into making this wonderful Tomato soup, the recipe of which is very close to of Mansi’s Restaurant style tomato soup.
I tried to be as precised as possible (but alas I still couldn’t provide EXACCCCT measurement of salt). Anyways here we go to make this delicious soup.
Ingredients:
- Onion 1 big size or 1 and half medium sized
- 3 cloves (laung)
- 3 whole black pepper (or less than 1/4 small tsp powdered black pepper)
- 1 bay leaf (tejpatta)
- 5 cloves of garlic
- 1/2 inch of dalchini or even less(optional if you don’t have it)
- 1-2 tsp of butter (depends upon your preference)more the butter,more the flavor and more the calories
- Salt as per taste
- Red chilly powder less than 1/4 tspn(or adjust as per your taste but always add red chilly powder after whole soup is ready)
- Water 1 and half+ 2 glass (1 1/2 for boiling tomatoes and 2 glass after straining soup)
- Sugar 1 and half tsp (taste and adjust more or less)
Method:
Gather all the ingredients.
- Saute Onions and garam masala
- Add chopped tomatoes
- Add water just above the level of tomatoes(approximately 1 and half glass)
- Cover the lid and let it boil for at least 25 minutes,or if using pressure cooker, close the lid and when first whistle is heard,put it on low flame for about 6-8 minutes
- It will look mushy and you can see the skin of tomatoes getting separated
- Now let it cool,and then grind it (DO NOT FORGET TO REMOVE TEJPATTA BEFORE GRINDING AND IF YOUR BLENDER IS NOT STURDY ONE YOU CAN REMOVE LAUNG,DALCHINI AND BlACK PEPPER TOO BEFORE GRINDING) till smooth paste like consistency is obtained
- Strain it in soup strainer or colander, directly above the pan or cooker in which you will cook and rub it and keep squeezing with spoon or palm of your hand since the paste is thick, so this is compulsory, if your soup strainer has thin mesh like the one i have
Add water and bring it to boil again
- Keep tasting and seasoning it till u get the right balance of taste.
- You can have it with fried bread pieces or garlic bread or simply roasted bread (butter it first and roast it in MW or on griddle)
| Restaurant style Tomato Soup |
Print
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- Tomatoes (red and ripe) 6-8 ( I used 7 medium sized as seen in pic)
- Onion 1 big size or 1 and half medium sized
- 3 cloves (laung)
- 3 whole black pepper(or less than ¼ small tsp powdered black pepper)
- 1 bay leaf (tejpatta)
- 5 cloves of garlic
- ½ inch of dalchini or even less (optional if you don’t have it)
- 1-2 tsp of butter (depends upon your preference) more the butter, more the flavor and more the calories
- Salt as per taste
- Red chilly powder less than ¼ tsp (or adjust as per your taste but always add red chilly powder after whole soup is ready)
- Water 1 and half+ 2 glass (1½ for boiling tomatoes and 2 glass after straining soup)
- Sugar 1 and half tsp (taste and adjust more or less)
- Wash tomatoes, peel garlic and peel and chop onions and set aside cloves, peppers, tejpata
- Now in a huge pot or pan (if making more than 3 bowls of soup) or in pressure cooker if making less quantity, add butter and let it melt
- Add tejpatta,cloves,black pepper and chopped onion along with cloves of garlic and saute it just for a minute (do not brown it, just pinkish as in pic)
- Add chopped tomatoes
- Add water just above the level of tomatoes (approximately 1 and half glass)
- Cover the lid and let it boil for at least 25 minutes,or if using pressure cooker, close the lid and when first whistle is heard, put it on low flame for about 6-8 minutes
- It will look mushy and you can see the skin of tomatoes getting separated
- Now let it cool and then grind it (DO NOT FORGET TO REMOVE TEJPATTA BEFORE GRINDING AND IF YOUR BLENDER IS NOT STURDY ONE YOU CAN REMOVE LAUNG, DALCHINI AND BLACK PEPPER TOO BEFORE GRINDING) till smooth paste like consistency is obtained
- Strain it in soup strainer or colander, directly above the pan or cooker in which you will cook and rub it and keep squeezing with spoon or palm of your hand since the paste is thick, so this is compulsory, if your soup strainer has thin mesh like the one I have.
- Now add approx. 2 glasses of water and let it boil again for about 8 -10 minutes, when you get the desired consistency, add the salt, red chilly powder and sugar and mix it well till sugar dissolves.If you find it too thick and still raw smelling, then add half glass of water and let it simmer for some more time
- Keep tasting and seasoning it till u get the right balance of taste.
- You can have it with fried bread pieces or garlic bread or simply roasted bread (butter it first and roast it in MW or on griddle)
Since i made this specially for Sk,so obviously it goes to our Just For You event
And this is my humble entry for the magnificent Click January~Red of Jugalbandi
And here is how it looked when Sk recreated the same in his Kitchen.Drum rolls plssssss
I must say, Sk u did an splendid job !
[...] you guys like it enough to include it in your Event….TOUCHWOOD Other CLICKS: CLICK RED ~Tomato soup CLICK CRUST~Semolina Rusk ClICK [...]
Great article. I love Sindhi food and this recipe certainly looks delicious.
I never used onion in tomato soup but gonna try it after reading your article.
[...] Kitchen Market Day: Summer Bounty @ 5 Types of Sugar and Other Treats Tomato Soup~Just For You @ SindhiRasoi watermelon @ Eat Up! a glass of red @ Delimoon Red Peppers Babel’s tower. @ Spanish Recipes [...]
This is one healthy and easy to make soup, U have competion now, Sk sure has done well. Love the color of the soup
Wow the soup looks yummy..First time at your blog.. Happy hosting.. Will definetly send in my entries too..
Do vist my blog when u find time..
Lucky BIL , he got a virtual treat! Beautiful color as u said the food lingo (according ur taste or until done sometimes make the person click away! I ve to think back now!
That made me giggle. My sister calls me all the time asking bizarre questions – when my blog is particularly geared for new Indian cooks. You are too nice to him!!
Love the dish sweety…n the red red tomatoes…
You are such a kind and sweet SIL.
Any time and all time favourite. Especially now that there is a nip in the air. Lovely pictures. First time here, nice blog
That looks great. I normally am not that big on tomato soup, but pics are just way too good.
Soup looks gud…infact I was thinking of making tomato soup one of these days too….will try your way..Glad that SK perfected the act of making soup too….guess now there going to lot more recipes like this
Tomato soup is my favorite.. that too with buttery croutons… unbeatable.
Woww. Great soup for this weather. Lovely pictures..
suggetion
u can make this soup with egg drops yommi
take couple of eggs break them in a stainer hold it on the pan shake the egg in boiling soup egg will drop like strings in the pot off the flame ready to serve can pour little cream if u wish
Love Tomato Soup. most frequently made soup in our house. I love the pics Alka, esp of the one where the water drops show on the fresh tomatoes.
Awesome post. Love the photos and the recipe is great too. Sk’s photo is proof of pudding! Congrats to you!
Very nice color, looks very classic..Its been ages since I had tomato soup of this kind…very tempting..
amazing soup. I have always loved tomato soup. looks delicious Alka
Lovely click, loved ur step by step pics…amazing soup for cold days..
Gorgeous!
yummy version of soup,..nd ya nice click,..;-)
Nice click! Nothing better than a comforting bowl of warm soup for the burr…cold weather.
I blanch the tomatoes before putting them in otherwise the procedure is the same except for white pepper in the end. Your soup looks ravishing but SK is giving you competition Alka – case of Shishya getting better than Guru:)! Tell him that:)
u r doing a wonderful job….it looks so appetising that i also feel like making that soup…though i am not so fond of tomato soup i feel like making it ….keep up with the good work
I really appreciate step by step photos of ingredients and procedure
wow.. looks lovely alka. what a pretty color.