“Do you have a kinder, more adaptable friend in the food world than soup?”
One of the best dishes that adds warmth and comfort at any time of the day is definitely “Soup”! I am guessing it has to do with the comfort in sipping a bowl of piping hot soup, which warms your heart and comforts your soul. A soup cannot be had standing in line, in a hurry and while on the go. A soup deserves to be treated kingly….to be given complete attention to, sipped unhurriedly and partaken wholly. I have a version of Tomato Soup made by amma when we were little. She used to make this soup right after she came home from work and we used to sip in to bowls of piping hot soup seasoned with pepper and jeera and topped with pieces of pan toasted bread ! This is a version inspired from here.
1/2 Tbsp Oil.
1/2 Tbsp Butter.
1 Bay leaf.
5-6 Black Peppercorns.
1/2 Tsp Pepper Powder.
1 Tbsp Sugar.
1 Tsp Garlic chopped.
1/2 Stalk Celery. (Optional)
1 Onion Medium Sliced.
2 Carrots sliced in to rounds.
5 – 6 Large Tomatoes (10-12 Roma Tomatoes or small tomatoes).
1 Medium Beetroot.
3-4 Cups Water.
- Chop the tomatoes and set aside.
- Grab your favorite wok and add the oil and butter and then add the bay leaf, garlic paste, onions and celery and the chopped carrots and beetroot.
- Give them a couple minutes to sweat n the wok and then add the chopped tomatoes.
- Season with salt and black peppercorns and stir for a couple more minutes.
- Add the water about 2 -3 cups and let them cook for some time.
- After about 10 to 12 minutes, remove the wok and drain the water and puree the ingredients after bringing down the heat to room temperature.
- Save the water
- Bring back the pureed paste to the wok, add the water and now season with a little more salt, pepper powder, sugar and bring to a boil.
- To thicken the soup you could add some 1 Tsp cornflour dissolved in 1/4 cup water and mix it in to the soup.
- When its boiled well, switch off the stove and serve piping hot with bread croutons or soup sticks!