As part of Cookbook Cooking Challenge for the month of October, Week 3, here is a delectable recipe for the Classic Tomato Soup. This has been shared by my neighbor and a good friend, Pooja. Thanks to her we have made this soup a regular affair at home!
Tomatoes, chopped 4-5 cups
Onion Chopped 3/4 cup
Garlic 3-4 Cloves
Ginger 1 inch piece
Cinnamon 1 inch stick
Green Cardamom 2
Black Cardamom 1
Salt, Sugar and Pepper to taste
Method Of Preparation -
In a pressure cooker add all the ingredients except salt, pepper and sugar adding about a cup of water. Cook until mushy (about 15-20 min)
After the pressure cooker cools down, blend the ingredients either with an immersion blender or the regular blender/mixer.
Sieve the puree and transfer the puree into a pan.
Boil the puree adding salt and sugar to taste.
If the soup is not thick enough, mix 1 tablespoon of cornstarch in about 3-4 tablespoons of milk and add that smooth mixture to the simmering soup.
Remove from fire and serve hot with your choice of garnishes.
Tastes awesome with a topping of blanched almonds and croutons.
This post is for the CC Challenge of the month.
Preparation Time 30 min