Name: Classic Tomato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 5 Tomato, large, ripe and red, roughly chopped; ½ Onion, medium, roughly chopped; 3 clove Garlic, peeled; ½ Carrot, peeled and sliced (reduces tartness); 1 Indian Bay Leaf; 1 tbsp Butter; 2 cup Water, or vegetable stock; ½ tsp Ground Black Pepper; 1 tsp Sugar, to balance acidity; ¾ tsp Salt, to taste; 1 tbsp Fresh Cream, for garnish

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: None

Add to your week

Method

Heat the butter in a deep pot or pressure cooker. Add the bay leaf and garlic cloves. Sauté for a minute until aromatic.
Add the roughly chopped onions and sauté until they turn translucent.
Add the chopped tomatoes, carrots, and a pinch of salt. Sauté for 3-4 minutes until the tomatoes soften slightly.
3–4 min
Add the water (or stock). Cover and boil for 12-15 minutes (or pressure cook for 2 whistles) until the tomatoes and carrots are completely mushy.
12–15 min
Turn off the heat. Remove and discard the bay leaf. Let the mixture cool down slightly.
Blend the mixture into a smooth puree using a hand blender or mixer grinder.
Pass the puree through a soup strainer back into the pot, using a spoon to push the liquid through and discarding the seeds and skin.
Bring the strained soup to a gentle boil. Add the black pepper powder, sugar, and adjust the salt.
Simmer for 2 minutes. Turn off the heat.
2 min
Pour into soup bowls, swirl the fresh cream on top, and serve hot.

How to tell it's done

The soup should be velvety smooth, vibrant red, and flowing yet slightly creamy without being pasty.

Getting it right

Tip

Adding a small piece of carrot gives the soup natural sweetness and a thicker body, eliminating the need for cornflour.

What to serve it with

Serve piping hot with crispy garlic croutons or a slice of toasted garlic bread.

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