It’s getting cooler these days and what’s more comforting than a bowl of home made soup!
At my parents home, having soup before meals is quite the norm. My grandfather was so very fond of having soups! And my mom used to ensure she serves him a variety to choose from.
He loved every ounce of liquid from the vegetables which were just blanched or boiled. I remember him asking my mom to use the whey left from home made paneer to make dough for chapatis. Not wasting any nutrients from food was his mantra. He was also a great at recommending home made remedies and most of them worked. Yes! Even the weird ones worked much to our amusement.
I have loved tomato soup since childhood. It’s got to be my favorite soup to order when at a restaurant. My love of tomatoes is evident since most of my recipes have one in them!
He used to lovingly ask my mum or grandma to make this especially on days I was in low spirits. This is how dearly and selflessly he loved me. His first grandchild and perhaps the luckiest one who got to spend 27 glorious years under his wings.
Well this is turning out to be quite an emotional post. Let’s get on to the recipe of his favorite tomato soup.
I have modified a popular Sanjeev Kapoor recipe as shown in Khana Khazana to my family’s liking.
Cooking Time : 30 minutes
2 tsp canola oil
6 tomatoes roughly chopped
3 cloves garlic roughly chopped
1 bay leaf
1 onion thinly sliced
1 carrot chopped
6 tomatoes chopped
700 ml water or more as required
1/2 tsp sugar
5-6 whole black peppercorns
Freshly cracked black pepper powder as per taste
Salt to taste
Full fat cream to drizzle (Optional)
Mint / Basil leaves for garnishing
Toasted Bread Croutons to Serve
In a big pot, heat the oil and add bay leaf, peppercorns and sautee it for a minute.
Add garlic cloves and cook them until the raw flavor goes away. Add onions, tomatoes and carrots and cook them they are soft but not mushy.
Add water and let it simmer for 5-7 minutes.
Take the mixture off heat and after cooling it for a while, strain the mixture. Reserve the stock on the side.
Now in a blender add the strained vegetables with a little water to facilitate smooth blending.
Once the mixture has blended well and is at a consistency you like, pour the puree back in the sauce pot and let it simmer. You could add tomato paste at this point of time if you prefer to enhance the color.
Add salt and black pepper powder to taste, sugar and the stock set on the side and cook for another 10-12 minutes uncovered.
You can skip sugar from the recipe however I prefer adding the same since it helps to cut the sourness of the tomatoes.
Once the soup reaches the consistency you desire. Take it off heat and strain once more.
Serve with a drizzle of cooking cream and garnish with any herbs you prefer. Until next time happy cooking!