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Yellow Tomato Soup

This mildly fragrant and lightly-spiced yellow tomato soup served with toasted bun slices topped with mustard sauce and mixed cheese is light on the stomach. However be assured that it is sure to satiate your taste buds.

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Main ingredients Yellow tomatoes, Olive oil, Garlic, Onions, Thyme, Crushed black peppercorns, Brun pavs, Butter, Mustard paste, Mixed cheese, Red chilli flakes, Fresh parsley
Cuisine Fusion
Course Soups
Prep time 20-25 minutes
Cook time 25-30 minutes
Serve 4
Taste Mild
Level of cooking Easy
Others Vegetarian

Ingredients

  • 15-20 medium yellow tomatoes, quartered
  • 4 tablespoons olive oil
  • 2 tablespoons finely chopped garlic
  • 2 medium onions, roughly chopped
  • 10-12 fresh thyme sprigs
  • Salt to taste
  • Crushed black peppercorns to taste
  • 2 brun pavs, thickly sliced 
  • Butter for applying
  • Mustard paste for applying
  • Grated mixed cheese for sprinkling
  • Red chilli flakes for sprinkling
  • Chopped fresh parsley leaves for garnish

Method

  1. Heat olive oil in a cooker, add garlic and onions, mix well and saute till the onions turn translucent. 
  2. Pluck the leaves of thyme and add into the pan, mix well and saute till the mixture turns golden brown. 
  3. Add yellow tomatoes, mix and cook for 2-3 minutes. Add salt and crushed black peppercorns, mix well. Cook for 1-2 minutes.
  4. Add 2 cups water, mix, cover the cooker and cook under pressure on high heat till 4 whistles are given out. 
  5. Preheat the oven at 180° C.
  6. Apply some butter on one side of each brun pav slice. Arrange them on a baking tray with the butter side facing up, place the tray in the preheated oven and bake for 4-5 minutes. 
  7. Bring the tray out of the oven and apply some mustard paste on each slice and sprinkle mixed cheese and red chilli flakes over them. Place the tray back in the oven and bake till the cheese melts. 
  8. Open the cooker once the pressure has reduced completely. Allow the mixture to cool slightly.  Transfer the mixture into a mixer jar and blend to a fine mixture. 
  9. Pour the soup into a serving bowl. Garnish with parsley leaves and serve hot with the toasted brun pav slices. 
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