How to make Tomato And Basil Soup -
Thick tomato soup flavoured with basil leaves.
This recipe is from the book No Oil Cooking.
Main Ingredients : Tomatoes (टमाटर), Fresh basil Leaves (ताज़े बेसिल के पत्ते )
Cuisine : Fusion
Course : Soups
For more recipes related to Tomato And Basil Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Green Peas And Basil Soup Carrot and Kiwi Soup with Dill Leaves Lemon Pasta Soup Broccoli And Toasted Pinenut Shorba
Tomato And Basil Soup Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato And Basil Soup Recipe
Tomatoes quartered 20-24 medium
Fresh basil Leaves 24
Bay leaves 2
Black peppercorns 20
Onions,sliced 2 medium
Garlic chopped 8 cloves
Celery finely chopped 2 six-inch
Carrots roughly chopped 2 medium
Salt to taste
Gram flour (besan) 2 tablespoons
Sugar 2 teaspoons
Method
Step 1
Heat a non-stick pan. Add bay leaves, half of the peppercorns, onions and roast until translucent. Add garlic, celery and three tablespoons of water. Stir lightly.
Step 2
Add carrots and tomatoes. Reserve six basil leaves for garnish and add the rest to the tomatoes. Stir and add salt. Cook on medium heat till tomato pieces soften. Add three cups of water and bring it to a boil.
Step 3
Cover and cook for ten to fifteen minutes. Strain mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaves from the residue and allow it to cool. Blend in a mixer to get a smooth puree.
Step 4
Roast gram flour in another pan till a nice aroma is given out. Add the pureed tomatoes and mix. Add reserved liquid and adjust consistency. Place it on heat.
Step 5
Add sugar, salt, freshly crushed remaining peppercorns and let it simmer for a couple of minutes. Strain and bring to a boil again. Garnish with the reserved basil leaves and serve piping hot.
Nutrition Info
Calories : 342 Kcal
Carbohydrates : 72.2 gm
Protein : 8.9 gm
Fat : 1.8 gm
Other : 21.2gm
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