5 Delicious Tomato Soups

Proceed to have your cup of tomato soup with nary a thought of guilt as it is rich in lycopene, minerals and vitamins and helps fight the ageing process!

Tomato soups are a favorite in most households. With one basic ingredient, it is possible to churn out yummy soup relished by young and old alike. I have vivid memories of train journeys during my childhood, sipping on the most delicious tomato soup, while chugging along and enjoying the unfolding vistas of India’s rural landscape.

1. Spicy Tomato Soup

Ingredients

Tomatoes – 2 cups

Onions – ½ cup Chopped

Garlic – 1 tsp chopped

Salt & Pepper- to taste

Butter – 1 tbsp

Coriander leaves – a few sprigs

Croutons – to garnish

Method

1. Pressure cook the tomatoes, onions and garlic with 3 cups of water for 15 minutes.
2. Allow the mixture to cool and blend in a food processor until smooth.
3. Heat the butter in a cooking pot and add the pureed mixture to it.
4. Season with salt and pepper and cook for 3 to 4 minutes.
5. Garnish with coriander leaves.

Tip: To make croutons, deep fry bread cubes in hot oil till crisp and brown and sprinkle on top.

2. Cream of Tomato Soup

Ingredients

Butter – 2 tbsp

Onion – 1, coarsely chopped

Garlic – 2 cloves, sliced

Tinned tomatoes – 2 14-ounce cans

Water – 1 & ½ cups

Cream – 1/2 cup

Method

1. Melt the butter over medium heat.
2. Cook the garlic and onion until translucent.
3. Add the tomatoes and water.
4. Simmer the mixture for 10 minutes.
5. Puree when cool.
6. Heat again on a low flame, slowly drizzling the cream over.
7. Season with salt and pepper and mix thoroughly.
8. Serve either hot or cold.

3. Classic Tomato Soup

Ingredients

Carrots – 2, sliced

Celery – 2 sticks, finely sliced

Onions – 2, finely chopped, sliced

Garlic – 2 cloves, sliced

Olive oil – 2 tbsp

Chicken stock cubes – 2

Tomatoes – 800 gm, finely chopped

Basil leaves – a bunch, roughly chopped

Method

1. Heat 2 tbsp of oil in a pan.
2. Add the chopped onions and garlic and sauté until brown.
3. Add the celery and carrots.
4. Crumble the stock cubes in a vessel, covering it with a liter of boiling water. Stir well until no lumps remain. Add to the vegetables along with the chopped tomatoes.
5. Boil the vegetables for ten minutes.
6. Cover and simmer for another ten minutes.
7. Remove the pan from the fire. Season with salt and pepper and add the basil leaves.
8. When cool, blend in the liquidizer.
9. Serve cold or hot.

4. Tomato Gazpacho

Ingredients

Large tomatoes – 1 kilo, deseeded & chopped

Bread – 4 cups, cut into ½ inch pieces

Red bell pepper – 1 deseeded & diced

Cucumber – 1 peeled & chopped

Onion – 1 chopped

Sherry wine vinegar – ¼ cup

Garlic – 1 clove, minced

Cumin powder – ½ tsp

Paprika – ½ tsp

Water – 1 cup

Method

1. Mix all the ingredients except water in a large glass bowl.
2. Leave it for an hour.
3. Add one cup of water to the mixture and blend in a food processor in batches.
4. Strain the gazpacho using a large strainer set over a large bowl.
5. Chill the clear fluid after seasoning it with salt and pepper.
6. Serve cold.

 5. Tomato & Basil Soup

Ingredients

Olive oil – 3 tbsp

Onions – 2 chopped

Garlic – 3 cloves chopped

Tomatoes – 150 gm chopped

Chicken stock – 4 cups

Salt & pepper – to taste

Cream – 1 cup

Basil – 1 bunch

Cheese – 2 tbsp grated to garnish

Method

1. Heat the olive oil in a large nonstick pan. When hot, add the onions and cook until golden brown.
2. Add the garlic and fry for a minute.
3. At this stage, add the tomatoes and fry for about 5 minutes. Add the chicken stock and bring it to boil, then leave it to simmer covered for about 15 minutes.
4. After the mixture has cooled down, blend it well. Season well with salt and freshly ground pepper.
5. Return the mixture to the pot, add the cream and basil and let it simmer until it thickens.
6. Serve with a topping of cheese.