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Preparation Time : 30
Cook Time : 15
Total Time : 45
Butter 1 tsp
Bay leaf 1 nos
Garlic cloves 4 nos
Onion chopped 1 nos
Tomato chopped 4 nos
peeled and cubedBeetroot 1/4 nos
Salt 1 tsp
Black pepper powder 1 tsp
Sugar 1 tsp
Cornflour 1 tsp
Milk - 1/4 cups
Tomato ketchup 2 tsp
Water 3-4 cups
Bread slices(For croutons) 2 nos
Oil 1 tbsp
Chop onion, tomato, beetroot and garlic.
Take 2 bread slices and cut into small squares.
Heat oil in a pan, fry bread slices till it turns golden on both sides. Remove it to plate and set aside.
Melt some butter in a pressure cooker and add bay leaf, garlic, onion. Saute for a minute. Then add tomato, beetroot and saute for a minute. Add salt, sugar and cook for 2 minutes. Add water and mix well.
When it is cooked, take out bay leaf. Blend the soup in mixer jar or using hand blender. I used a hand blender to puree the soup. Now stain the soup to get smooth texture.
Take a pan, add soup and boil it. Add tomato ketchup, black pepper powder to it.
Take Cornflour in a bowl, add milk and mix well.
Pour this mixture into the soup, bring it to a boil.
Your Tomato soup is ready to be served. Garnish the soup with croutons, black pepper powder, cream.
Serve tomato soup hot and enjoy.
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