Prep time: 10 minutes Cook time: 1 hour Serves: 2-4 Delicious and easy to prepare, this soup is bound to impress your guests with its restaurant like appearance and taste. This is amazing to eat at winter! But for tomato lovers it is just as much as a delight any time during the year. INGREDIENTS: For soup 1. 1 onion chopped 2. 4-6 cloves of minced garlic 3. ¾ can of tomato puree 4. 4-6 tomatoes 5. 2 cups of chicken stock /mushroom stock/ vegetable stock/water 6. ½ cup cream 7. Salt, sugar and pepper to taste 8. 4tsp oil 9. 1 cup chopped celery For croutons 1. White bread (cut off the edges) 2. Garlic powder (optional) 3. Amul cheddar cheese cubes METHOD: 1) For the soup, take a saucepan and add oil. After the oil heats up add in the onion, celery and garlic and fry for few minutes till the onion is golden brown. 2) Meanwhile cut the tomatoes in 4 pieces and smear with oil, pepper and salt. Bake this in the oven for 20minutes. 3) Add the canned tomato puree, stock / water and allow the mixture to come to a boil. Then reduce the heat and simmer for about 20 minutes. 4) After that add in the roasted tomatoes mix. Then season with salt, sugar and pepper as per taste. 5) Now, use a hand blender or pass the mixture through a sieve till you get a smooth, lump free mixture. 6) Then add in the cream and cook the soup for 2 minutes. 7) Remove from the heat, and pour it into soup bowls. 8) For the croutons, take the white bread and heat them on a fry pan till they become crisp. 9) Mix garlic powder. Add the cheese on the bread and bake in microwave till cheese melts. 10) Cut the bread into four equally shaped squares. 11) Put these cubes in the soup while serving. TIPS: Croutons can be made well in advance and kept in an air tight container for upto 4 days. Recipe by: Akarshik Banerjee |
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