Hearty Tomato Soup Recipe

Dear Reades,

First, let me apologize for delay in posting. I am sorry for not posting any recipe in new year beginning. Actually, my past 3 weeks had been v.very busy with new website stuffs and other personal issues. Finally, however, you are seeing my new domain with new layout. I am really loving my new home very much! :)

Duh! I’ll post hot soup recipe in hot hot summer. As you know, we Australians are enjoying the peak season of summer. However, since last 2 days, the weather has been quite dramatic. The mercury level has suddenly dropped and soon we are shivering with cold and windy + rainy weather. In result, yesterday we craved for something warm soup. So, I prepared this simple Tomato soup. It’s not pure tomato soup but mixture of beetroot, potato and carrot. I prepared it with available vegetables in my pantry. A small beetroot was lying in my fridge so I added (just 2 tbsp) for nice reddish color. Overall, it came out so good and tasty! I prefer to pressure cook rather than to cook on stove for long and intimidating time.

You can prepare your soup with any available vegetables. I’ll be making it again as it’s very easy yet very satisfying.

Tomato Soup Recipe: (serves 2-3)

Ingredients:

3 big ripe Tomatoes – roughly chopped
1 small Onion – chopped
About 2 tbsp – chopped Beetroot
1 medium Carrot – peeled and roughly chopped
1 small Potato – peeled and roughly chopped
1 tbsp Olive oil
2-3 Garlic Cloves – crushed
1 inch Ginger
3 -4 Cups Vegetable Stock or hot Water – adjust the consistency to your choice.
1/2 tsp Red Chili powder – or to taste
1/8 tsp Garam Masala Powder – or to taste
A pinch of Black Pepper powder – or to taste
Salt to taste
1 tsp Sugar
Heavy cream and some shredded Cheese – for extra taste and creaminess (Optional)

How to:

1. Heat olive oil in a pan and add crushed garlic and ginger and sauté for a second. Add chopped onion with little salt and sauté for 2 mins. To this, add chopped tomato, beetroot, carrot, potato and vegetable stock or hot water and pressure cook for 2 whistles. Let it cool for a while. Make a fine puree using grinder or blender.

2. Return this puree to heavy bottom pan and add all the spice powders and salt to taste. Let it cook for 10 mins on slow heat until the soup is become thicken and creamier. You can adjust the consistency of your soup as per choice.

3. Add sugar (optional) in the end as it gives a nice and lovely color to your soup. Serve warm and sprinkle some cheese and cream if you wish. We had it with bread croûton.

It’s was really hearty and warming soup. My hubby dear really enjoyed and loved it and asked me to prepare again. :)

Enjoy!

Update on 20/01/2010: Haiti Relief

Haiti 2010 Earthquake: Please come and join to help the Haitian people who has lost everything in major devastation of the history. You can donate via,

Red Cross,

Shelterbox, link courtesy Jugalbandi, visit for more information, and

Doctors Without Borders, link courtesy Nupur

Related Posts:

• Moong (Mung) Dal Recipe
• Rajma with Jeera Rice Recipe
• Matar Paneer Recipe -II
• Tadka Dal Recipe
• Veggie Delight Pizza Recipe