As I have mentioned in my recent Sweet corn soup recipe, Tomato soup is my favourite and this recipe is one easy recipe with no fancy items, just you can make it with the ingredients in your kitchen any time. There are a lot of versions for tomato soup recipe. This is one among that, my version
. Apart from the tomato soup recipes we get in Indian restaurants, I love the tomato soup we get in subway. I love it for the rich cheesy and herb flavour in that one. This tomato soup recipe is also very flavourful in its own way. Adding a little beetroot is the tip to get nice bright red, apart from choosing red ripe tomatoes. My kid is also not big fan of soups. After all our eating habits affect our kids a lot, so he is also like that. Only tomato soup he likes. More than the soup, he likes the bread croutons
. 
Easy Tomato soup recipe
Recipe Cuisine: Indian | Recipe Category: Starter
Prep Time: 5 mins | Cook time: 25 mins | Serves: 2
Prep Time: 5 mins | Cook time: 25 mins | Serves: 2
Ingredients
Red ripe tomatoes - 4
Beetroot - 2 small slices
Garlic - 3-4 flakes
Bay leaf - 1
Butter - 1 tblsp
Salt - As needed
Black pepper - As needed
Sugar - 1 tsp
Corn flour - 1 tsp
Cream(Optional) - To garnish
Coriander leaves - 1 tblsp
Beetroot - 2 small slices
Garlic - 3-4 flakes
Bay leaf - 1
Butter - 1 tblsp
Salt - As needed
Black pepper - As needed
Sugar - 1 tsp
Corn flour - 1 tsp
Cream(Optional) - To garnish
Coriander leaves - 1 tblsp
Method
- In a small pressure cooker or pressure pan, heat butter and add bay leaves, roughly chopped garlic. Add the tomatoes, beetroot and 1 cup water.
- Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well. I used my immersion blender to grind. If using mixie, cool down and blend without water.
- Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
- Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until thick consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream in top if desired.
Notes
- I added about 2 slices of beetroot in size of two potato wedges.
- Add pepper generously or the soup will be so tangy.
Serve hot always. Top with bread croutons or serve with golden roasted bread toast
. Dip the toast in the soup and eat… Heavenly! 
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