Thursday, 2 August 2012

Cream of Tomato Soup

Cream of Tomato Soup
When I was pregnant with my first kid, my husband bought tinned soup for me to see if I kept atleast that down and boy did I hate it. I couldn’t tell you what in it made me dislike it so much but it was hopeless to say the least. I quite like the soups I used to have in Indian restaurants, especially the tomato soup. I have tried a few times in the past to recreate the taste but surprisingly it was not all those elaborate preparations that scored but this simple recipe that emerged as the winner. Whether or not it tasted like what I was used to, this tasted great and was approved by my mom and my husband and they are a bit fussy about soup. I prefer to use tinned tomatoes for it because for whatever reason, they seem more flavourful and thick. Although I do not normally use tinned products, I carefully pick my tins to ensure there is nothing in them that I do not understand. If you do not have cream, you can use milk instead. You could skip the butter and use little oil as well. I do not normally stock croutons so I made my own using old bread and all in all, the soup was great. Stock cubes have salt in them and some tinned tomatoes also have some salt so be careful when you season. As a starter this recipe will serve 3. Here is the recipe...

1 tin tomato
1 onion, chopped
1 teaspoon butter
3 cloves garlic
Cooking oil
3 tablespoon cream
Croutons to serve
Salt and pepper to taste
1 vegetable stock cube

Heat some butter and oil and sauté the onions and garlic until soft

Add the tomatoes with its juice, some water and the stock cube and boil

Cool and grind to fine puree

Put it back on the stove add couple of spoons of cream and simmer

Serve hot

Note - if the soup become runny, make a paste with cornflour and pour it in, bring to boil and soup will thicken.