Restaurant style Tomato Soup
 
Prep time
Cook time
Total time
 
Creamy but low fat, restaurant style tomato soup recipe with step by step pictorial instructions.
Author:
Serves: 3
Ingredients
  • Tomatoes (red and ripe) 6-8 ( I used 7 medium sized as seen in pic)
  • Onion 1, finely chopped
  • 3 cloves
  • 3 -4 black pepper corns
  • 1 bay leaf
  • 5 cloves of garlic
  • ½ inch of dalchini or even less (optional if you don’t have it)
  • 1-2 tsp of butter or more
  • Salt as per taste
  • Red chili powder less than ¼ tspn (or adjust as per your taste but always add red chili powder after whole soup is ready)
  • Water 4-5 cups
  • Sugar 1 and half tsp or as per taste
Instructions
  1. Wash tomatoes, peel garlic and peel and chop onions and set aside cloves, peppers, tejpatta.
  2. In a huge pot or pan or in a pressure cooker add butter and let it melt.
  3. Add tejpatta,cloves, black pepper and chopped onions along with garlic and saute it till onions turn translucent.
  4. Add chopped tomatoes.
  5. Add water just above the level of tomatoes (approximately 2 -3 cups).
  6. Cover the lid and let it boil for at least 25 minutes,or if using pressure cooker, close the lid and cook under pressure till first whistle is heard. Lower the flame and cook further for 8-10 minutes.
  7. Now let the mixture cool down and then blend it (DO NOT FORGET TO discard tejpatta before grinding. You can also discard dalchini and cloves if you wish) till smooth.
  8. Strain it using soup strainer or colander.
  9. Add 2-3 cups of water and let it boil again for about 8 -10 minutes and when you get the desired consistency, add salt, red chilly powder and sugar and mix it well till sugar dissolves.
  10. Keep tasting and seasoning it till u get the right balance of taste.
  11. Relish the restaurant style tomato soup with bread croutons or toasted bread.
Notes
IF you find the procedure lengthy, you can simply add all the ingredients except butter,salt and red chilly pwdr, in pressure cooker,add water above the level of tomatoes and close the lid,cook it as told, cool, grind, and after straining, melt butter in pan and add strained soup,mix well for few seconds and then add water and cook for 10 minutes
If the soup get spicier than what you expect,add some fresh cream (2 tsp) or milk (1/2 cup) and some more sugar if soup gets more diluted , keep it for boiling for some more time, or add 1-2 spoon of cornflour in half cup water and mix it and add this to boiling soup and let it simmer for about 2 minutes
Recipe by Sindhi Rasoi |Sindhi Recipes at https://sindhirasoi.com/2009/01/tomato-soup/