TOMATO SOUP - Step by step

Nothing says comfort more than a warm bowl of  Tomato soup. It may be served hot or cold and may be made in a variety of ways. Today i am sharing my favorite Tomato soup with Fresh tomatoes. Somehow i felt the canned tomatoes are not giving the real flavorful Tomato soup. So ditch the can and try out my classic version of Fresh tomato soup by blanching tomatoes, removing the skins, then blending into a puree.

Fresh tomato soup - Indian Style

How to make Tomato Soup with Fresh Tomatoes in the traditional way ?

Cooking time : 15 min

Preparation time : 5 min

Serves : 3 

Ingredients :

Tomatoes : 4
Finely chopped White Onion : 1/2 of a Medium onion or 1 cup
Bay leaf : 1
Garlic : 2 large cloves, finely chopped

Dried Basil : 1/2 tsp or 2 fresh basil leaves , finely chopped

Sugar : 1/2tsp

Carrot  : 1, chopped roughly

Beetroot : 1 large slice or 2 wedges (optional, but i use it always for the color)

Corn flour : 1 1/2 tbsp

Butter : 2 tbsp

Vegetable Stock / Chicken Stock : 32 oz / 4 cups*

Salt and pepper to taste

Step by Step Directions of Fresh tomato soup:

1. Blanch your Tomatoes. Blanching is a heat-and-cool process. It stops or slows natural enzymes in the tomatoes that could cause loss of flavor and color. It also makes easy work of peeling the tomatoes.

Blanching Tomatoes : shallow " X " on the bottom of tomato with a sharp knife

2. Boil a pot of water. (There should be enough water to immerse the tomatoes). Choose the Right tomato which is firm, fresh and juicy. I use vine ripened tomatoes / plum tomatoes. Using a sharp knife, cut a shallow ' X ' on the bottom of each tomato.

3. Add the Tomatoes in to the boiling water and allow to boil for 60 to 90 seconds maximum. Immediately transfer the tomatoes into an ice filled bowl using a slotted spoon. 

Blanching tomatoes : Transferring the boiled tomatoes to ice filled bowl

4. Remove the tomatoes from ice water when it cools. Now it is easy to peal the skin. Peel it and allow to cool.

5. Meanwhile boil the carrot and beetroot pieces in a pressure cooker and allow to cool.

Blanched and peeled tomatoes are ready for tangy tomato soup

6. Transfer the blanched tomatoes and cooked veggies along its water to a blender and puree it. Keep aside. 

7. Heat butter in a soup pot or dutch oven and add the bay leaf. Now add the chopped onions and garlic, Saute till the onions are translucent. Stir in the tomato - veggie puree and allow to boil for 2-3 minutes. Add the sugar, chicken stock / vegetable stock and allow to boil for 10 minutes. 

8. Combine corn flour in a small bowl with few tbsp of warm soup and make a smooth paste. Now add it to the soup and allow to thicken for 2-3 minutes. Add the salt and dried basil and turn off the flame. Transfer to 3 bowls and top with croutons or a dollop of Greek yogurt / Sour cream.

Tomato soup with fresh tomatoes

Notes *

Stock is the base of any soup. If you are using water instead of stock, you are missing the key ingredient of any stock - Celery. So if you are using water instead of stock, use a rib of celery stalk when you boil veggies.

Similar Recipes :

• Broccoli Cheddar Chowder
• Corn and cheese chowder
• Japanese Soba noodles Soup

Enjoy!!
Lena

THAI YELLOW CURRY

Thai Yellow Curry – delicious and easy yellow curry with vegetables / chicken / prawns / Tofu. I have tried with all these options and i just love it.  So i am uploading all varieties of Thai yellow curry today. 

If you are a Thai food lover, I am sure you love the different types of Thai curries, named after the color of the curry: red, yellow and green. One of my favorite Thai curries is yellow curry- mild spicy, aromatic curry simmered in coconut milk with yellow curry paste, potatoes, carrots, bell peppers, baby corns, and onions served with steam rice. 

A Simple Thai Curry Dinner Party with Pad Thai, Jasmine Rice and Thai Yellow Curry

Making yellow curry is so easy and takes only 20 min, and much cheaper than eating out. The primary spices in kaeng kari / Yellow curry are Turmeric, lemon grass, garlic, shallots, galangal, dried red chillies, coriander seeds, kaffir lime peel, cumin, cinnamon, mace and cardamom. A touch of palm sugar enhances the flavor of this creamy coconut milk based curry. 

Thai Yellow Chicken curry with Jasmine Rice

How to make Thai Yellow curry with Tofu / vegetables / Chicken / Shrimp at home :

Serves : 3 Adults

Cooking time : 20min

Ingredients :

White Onion : 1/2

Mae Ploy Yellow Curry Paste : 2 tbsp

Sesame Oil : 1 tbsp

Canned Coconut Milk : 1 Cup + 1/2cup

Warm water : 1/2 Cup

One Chicken breast, cubed /  Tofu 100 g , Cubed / Shrimp 10, deveined

Bell peppers : 3/4 cup, cubed, I used  green, red and yellow bell peppers

Carrots : 1, finely chopped or thinly sliced 

Palm Sugar : 2 tsp

Potato : 1 medium , Peeled and  Cubed

Coriander leaves : 2 springs, finely chopped

Basil : 2 leaves, finely chopped

Salt

Thai Vegetarian Yellow curry with Tofu, zucchini, bell peppers and carrots

 Directions For Thai Yellow Chicken Curry :

1. In a wok or large frying pan, heat the oil until very hot, then drop in the onion and cook until it is translucent. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors. Next, pour in the coconut milk and let it come to a bubble.

2. Stir in the chicken pieces, boiling water, potatoes and combine well. Cover and Allow to cook until the chicken and potatoes are cooked 90%. Now add the carrots, baby corns and bell peppers. Allow to cook but still firm to bite. Now add palm sugar and rest of the 1/2 cup coconut milk . 

3. Adjust the seasonings. Add coriander leaves and basil leaves and allow to boil for two more minutes. Serve hot with Jasmine Rice.

Thai Yellow Shrimp Curry with vegetables and potatoes

Directions For Thai Yellow Tofu Curry / Thai yellow Shrimp Curry :

1. In a wok or large frying pan, heat the oil until very hot, then drop in the onion and cook until it is translucent. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavors. Next, pour in the coconut milk and let it come to a bubble.

2. Stir in the boiling water, potatoes and combine well. Cover and Allow to cook until the potatoes are cooked 90%. Now add the tofu, carrots, baby corns and bell peppers. Allow to cook but still firm to bite. Now add palm sugar and rest of the 1/2 cup coconut milk . 

3. Adjust the seasonings. Add coriander leaves and basil leaves and allow to boil for two more minutes. Serve hot with Jasmine Rice.

Enjoy,

Lena