Soup is a liquid food prepared by boiling or simmering vegetables or meat with added spices. It can be consumed hot or cold. Soups are generally served before the food, main course, or entrée due to its digestive and nutritive value. They are mainly classified into 2 varieties,
1) Clear soup- almost looks like broth, crystal clear and thin.
2) Thick soups- they look like a puree of the vegetables or meat with any thickening agent, with a smooth glossy finish.
Tomato soup is a thick soup made of ripened tomatoes. The tanginess from the tomatoes are offset by the subtle flavour of carrots and the addition of red capsicum gives it a silky texture. Seasoning the soup with spice powder gives it an extra zing while the butter provides a glossy texture. The heat from the soup imparts a tingling sensation in the back of your throat, like a warm hug in winter.
Tomato soup is an all-time favourite of all age groups. Unanimously, it’s the most favoured soup. This recipe brings you all the flavours and aroma of a Restaurant style soup. Trust me, this will turn out to be the cherished soup among your family…😍.
It’s an excellent source of lycopene, as tomatoes are abundantly packed with it. Lycopene is a strong antioxidant present in tomatoes.
For a vegan/lactose-free diet avoid the cow’s milk butter, and use plant extract butter/lactose-free butter respectively. Otherwise, butter is mandatory to get the flavour and aroma. This recipe is a gluten-free diet as I didn’t include any thickening agent like wheat flour or cornflour (prevalently used in restaurants). I replaced it with few vegetables which gave the same texture and taste like restaurant style soups.
It’s also a one-pot dish, as I sautéed and pressure cooked in the pan itself.
It’s a must-try recipe for your parties and get-together, it’ll be a smashing hit due to its silky and creamy texture…🍲🍲
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Heat a thick bottomed pressure pan, add ½ cup of butter and let it melt. Then, add bay leaf, cinnamon, and cloves.
Add chopped garlic, and sauté well till the raw smell goes off. Then add finely chopped onion, sauté for a few minutes.
And immediately add chopped carrot. Stir for few minutes. Now add chopped red capsicum, sauté for a minute.
Then add chopped ripened tomatoes, stir for few minutes.
Later add 3-4 cups of water and close the lid. Once the steam comes, put the weight and pressure cook for roughly 10 whistles. Once the pressure is released, discard the whole spices.
Drain the solid part from the liquid with a slotted ladle.
Let it cool, then grind the solids into a smooth paste adding the liquid part gradually.
Then filter the ground paste into the same pressure pan through a strainer which removes the seed and skin apart to get a silky soup. Utilize the remaining liquid during the straining process.
Heat the pan with the soup on medium flame, add Kashmiri red chilli powder, salt, pepper powder, cumin powder, garam masala powder, and sugar.
Mix well and let it boil for 10 minutes or till it reaches the desired consistency,
Restaurant style tomato 🍅🍅 🥣🥣soup is ready to serve hot with bread croutons and cream; sprinkle with ground pepper.
RECIPE CARD
Prep time: 10 minutes
Cooking time: 25 minutes
Cuisine: International
Category: Soup
Serves: 8-10
Author: Manimala
Ingredients:
Ripened tomato – 10 big or 5 cups chopped
Onion – 1 big or 1 cup chopped
Carrot – 1 big or ½ cup chopped
Red Capsicum / Bell pepper – 1 big or 1 cup chopped
Garlic – 1 tbsp chopped
Butter – ½ cup (125 gm)
Cinnamon – 2 small piece
Cloves – 2
Bay leaf – 2
Chilli powder – 1 tsp
Pepper powder – 1 tsp
Jeera powder – a pinch
Garam masala – a pinch
Sugar – 1 tbsp
Salt – to taste
For garnish:
Bread – 2 slices
Cream – 1 tsp (optional)
Instructions:
- Heat a thick bottomed pressure pan, add ½ cup of butter and let it melt. Then, add bay leaf, cinnamon, and cloves, chopped garlic, and sauté well till the raw smell goes off.
- Then add finely chopped onion, sauté for a few minutes and immediately add chopped carrot. Stir for few minutes.
- Now add chopped red capsicum, sauté for a minute, then add chopped ripened tomatoes, stir for few minutes.
- Later add 3-4 cups of water and close the lid. Once the steam comes, put the weight and pressure cook for roughly 10 whistles.
- Once the pressure is released, discard the whole spices. Then drain the solid part from the liquid with a slotted ladle. Let it cool, then grind the solids into a smooth paste adding the liquid part gradually.
- Then filter the ground paste into the same pressure pan through a strainer which removes the seed and skin apart to get a silky soup. Utilize the remaining liquid during the straining process.
- Heat the pan with the soup on medium flame, add Kashmiri red chilli powder, salt, pepper powder, cumin powder, garam masala powder, and sugar.
- Mix well and let it boil for 10 minutes or till it reaches the desired consistency.
- Restaurant style tomato 🍅🍅 🥣🥣soup is ready to serve hot with bread croutons and cream; sprinkle with ground pepp
NOTES:
- This soup requires red, ripened tomatoes like bunch tomatoes, Roma tomatoes, or beef tomatoes.
- I added carrot to balance the acidity of the tomatoes.
- I added red bell pepper/red capsicum to get the intense color and unique taste and texture to the soup.
- While it is not integral to the process, roasting bell pepper enhances the flavour, so I leave it to your choice.
- For a vegan, lactose-free diet, avoid the butter, use plant extract butter or lactose-free butter.
- Otherwise, butter is mandatory to get the flavour and aroma.
- Adding whole spices will give a robust flavour to the soup, later while grinding discard the whole spices, as they’ll be too strong if you grind along.
- Adding the spices, I mentioned above is essential but in mild quantities, as it shouldn’t overpower the flavour of the tomatoes.
- I added almost 1 litre of water while pressure cooking the tomatoes. Completely utilize the water while straining the ground paste which will yield the perfect consistency to the soup.
- This soup has to be served hot. If you have excess, store it in the refrigerator for a few days and you can consume it by reheating it when needed.
- For bread croutons, toast the bread in a pan (as shown in the pic…👇),
- or in the oven or in the air fryer. Cut them into small pieces. I like my croutons to be spiced, I tossed with red chilli powder, dry herbs mixed with a little cooking spray or oil (shown in pic…👇).
- I didn’t use any thickening agent like corn flour as few restaurants do, instead of the ingredients I added like carrot, capsicum will solve the purpose. But the taste and texture of the soup will be smooth and velvety like restaurants. That’s the magic of this recipe…🎭🎭