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Sunday, November 7, 2010

TOMATO SOUP

Ingredients:
Onions (chopped) - 1
Carrots (chopped) - 1/4 cup
Beetroot (chopped) - 1/4 cup
Tomatoes (blanched & peeled) - 3 med
Veg Broth or water - 1 cup
Salt - To taste
Black pepper powder - To taste
Oil - 1 tbsp
Bread croutons - Few

Method:
Heat oil in a pan, saute onions till translucent.
Add carrots and beetroots and cook for few mins. Beets give a wonderful colour to the soup.
When vegetables are half-done, add blanched tomatoes.
Cook for 5 mins. Add water/broth and boil until completely done.
Turn off heat and cool the mixture and then blend into a smooth soup.
Transfer the soup back into pan and turn on the heat to med-low.
Add salt and black pepper to taste. Cook for 10 min.Also check for the perfect consistency.
Transfer to a soup bowl and add on few bread croutons.Serve warm.

Note:
To prepare bread croutons, apply little butter or oil on both side of bread and cut into square shapes.
1)Arrange in single layer on baking sheet and bake at 300 deg F for 10 -15 mins or until golden.
OR
2)Heat a tawa and arrange cut bread pieces in single layer. When bottom side turns golden turn over the pieces. As both sides get golden and crispy, remove from heat.

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