Tomato Soup Recipe

This is my first post on soup recipes. Tomato soup using fresh tomatoes is the one and only soup I order whenever we go out for dinner. But no two restaurants serve tomato soup (thakkali soup) in same taste. Everybody has their own variations. Among all the soups I have tasted, I would say the best tasting soup is the one I had in Salem”Lakshmi Hotel – Salem, Tamilnadu’’. It was the bestest.

My total family is a big fan of that soup and sometimes we have gone there for dinner just to taste that soup. Every time I keep sniffing/smelling the soup to find out the ingredients and I tried many times to recreate the same. At last I succeeded in my attempt. This tomato soup tastes 90% close to that soup. I got the same color and taste. I have not used carrot, beetroot or cream . This is just the original color of fresh tomatoes.

Sendhil and Raksha loved it a lot. Do try this simple, easy and yummy restaurant style tomato soup recipe and let me know your feedback. Here is my small attempt in capturing the steam..How is it ? Lets see how to make this easy south indian tomato soup recipe.

Indian Restaurant style yummy tomato soup recipe without cream.

Cuisine: Indian

Category: Soup

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To saute

Butter – 1 tbsp
Cinnamon – 1 inch piece
Cloves – 1 no
Bayleaf – 1 no
Garlic cloves – 10 nos
Big onion – 1 no(small size)
Ripe tomatoes – 4 nos(chop finely)

To mix in the soup

Salt – as needed
Sugar – 1/4 tsp
Tomato sauce / tomato ketchup -1 tbsp
Corn flour – 1 tbsp
Water- 3 cups
Pepper powder – to serve

HOW TO MAKE TOMATO SOUP – METHOD

In a pressure cooker base,melt butter. Add the cinnamon, clove and bay leaf. Saute for few seconds. Add onions, chopped garlic cloves and saute well. Finally add the chopped tomato pieces and saute till mushy.

To this, add 3 cups of water, salt and pressure cook in high flame for 3-4 whistles. After the steam is released, remove the bayleaf, cinnamon and grind it with a hand blender or a juicer.

Strain the sediments and discard. Add the bay leaf and cinnamon back to the strained soup.
Now add sugar, tomato sauce, 1/4 tsp of white pepper powder and allow it to boil for a minute. Dilute corn flour in little water and add to the soup. Allow it to boil till raw smell emanates completely.

Serve hot with bread croutons.

NOTE

Generally a piece of carrot or beetroot would be added to the tomatoes while cooking to give a nice color. But I din’t use any as my tomatoes itself were ripe with a nice color.
If you add carrot or beetroot, do not grind it along with tomatoes. Please discard them after you pressure cook.
For making bread croutons, cut the bread into slices, apply little oil. Bake in a convection oven at 180c for 20 mins. Flip it once in the middle. U’ll get a super crispy bread croutons which you can serve with this yummy soup. It tastes great !