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Classic Tomato Soup

Enjoy this steaming hot bowl of tomato soup, made with fresh tomato, onion and garlic, seasoned with Italian herbs and garnished with roasted dry fruits and croutons.

I love having soups during winter and especially this simple classic tomato soup is my go-to recipe. It’s so fresh, deliciously rich with flavors, and easy to make.

Classic Tomato Soup

Course: SoupsCuisine: VegetarianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

This simple classic tomato soup is so fresh, deliciously rich with flavors, and easy to make.

Ingredients

  • SOUP
  • 1 tsp vegetable oil or butter

  • 1 medium-size onion, chopped

  • 2 cloves garlic, crushed

  • 6 medium-size tomatoes, chopped

  • 2 cups water

  • 1 tsp salt

  • 1/2 tsp sugar

  • 1/2 tsp cornstarch

  • 1 tsp dried basil

  • 1/2 tsp paprika

  • 1/4 tsp red chilli flakes

  • 1/4 tsp ground black pepper

  • 1 tsp ground cumin

  • CROUTONS & ROASTED DRY FRUITS
  • 2 Tbsp butter

  • 1/2 cup bread cubes (bread cut into cubes of around 1 cm each)

  • 1/4 cup cashew and almonds

Directions

  • Add oil and onion to a large pot on medium heat. Stir and saute for about 3-5 mins until the onions caramelize.
  • Once caramelized, add garlic and stir until golden, for about 2 mins.
  • Add the tomatoes, and salt and mix well.
  • Cover the pot with a lid and simmer on low to medium heat until tomatoes soften or for about 8-10 minutes, then add water along with the spices. Add cornstarch to a half cup of water, stir and add it to the soup. 
  • Meanwhile, heat butter in a large frying pan on low heat and add almonds and cashews, roast them until golden, and once done transfer them to a bowl and let them cool. In the same pan add the bread cubes. Pan fry for 4-5 mins, stirring often until the croutons are golden and crispy. 
  • Bring the soup to a boil while stirring continuously to avoid lumps, simmer for 3 mins. Blend the soup with an immersion blender until creamy. Alternatively, turn off the heat, let the soup cool for a few mins, and then blend in a mixer blender. Again heat a large pot on medium heat, transfer the blended soup and let it boil for a few mins until you get a creamy consistency. 
  • Serve hot with roasted cashews and almonds and crispy croutons.
     

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