Tomato Soup

Learn how to make different Recipe with chef Meghna.

  • VIDEO LINK
  • POSTED DATE
    16-Mar-2020
  • COOK TIME
    30 Mins
  • COOKED BY
    Chef Meghna
  • SERVING
    2-3 People

Ingredients

1/2 tsp butter
Jeera (cumin seeds) - Optional
1 chopped onion
2 garlic cloves
1 cup chopped carrots
1 cup pumpkin chopped (or alternatively use potato)
Salt & Pepper
3 chopped tomatoes
Water
Basil leaves
1/2 tsp sugar
Cooking cream for garnishing

Method

Make warm tomato carrot soup at home whether you are well or even not feeling well. The mix of tomato, carrot, pumpkin, onion will definitely brighten up your mood.
Love M #TomatoSoup #HomeMadeSoup #ChefMeghna

Method:

I have used a pressure cooker to make this soup.
Heat up the pressure cooker vessel and take 1/2 tsp butter
Let butter melt
If you like Jeera (fenugreek seeds) then at this time add some
Add 1 chopped onion
Add 2 garlic cloves
Add 1 cup chopped carrot - it will help thicken the soup and bring a nice texture
Add 1 cup pumpkin - (you can optionally take potato instead of pumpkin)
Pumpkin gives mild sweetness to the soup
Add some salt and pepper
Add chopped 3 tomatoes
Mix well
Add 1 cup water
Close the cooker and wait for 2 Whistles
Now open the cooker and let it cool down
And then churn the mixture in a mixie
Now strain the mixture in a bowl so that all tomato seeds or thick skin gets strained out.
Now take the soup in a pan and let it heat up
Add some water to manage thickness
Add some crushed black pepper
Add 1/2 tsp sugar to balance the sourness of tomato
Mix well
Wait for one boil
Now switch off the flame
Add basil leaves by tearing them with hands (don't use a knife)
Serve soup in a bowl
Garnish with some cream and a basil leave
Feel free to add some bread crumbs
 

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