How to make Tomato and Fresh Basil Soup -
Prepared with Nutralite.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tomatoes (टमाटर), Fresh basil leaves (ताज़े बेसिल के पत्ते )
Cuisine : Italian
Course : Soups
For more recipes related to Tomato and Fresh Basil Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Carrot And Orange Soup Lentils and Vegetable Soup Mexican Hot Pot Potato Cheese Chowder
Tomato and Fresh 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 : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tomato and Fresh Basil Soup Recipe
Tomatoes chopped 10-15 medium
Fresh basil leaves 2 tablespoons shredded + a few leaves for garnish
Olive oil 1 tablespoon
Nutralite 3 tablespoons
Onion chopped 1 medium
Garlic cloves chopped 3
Vegetable stock 4 cups
Salt to taste
Black peppercorns freshly ground 10-12
Double cream 1/3 cup
Sundried tomatoes soaked and cut into strips 3-4
Method
Step 1
Heat the oil and Nutralite in a large non-stick pan, add the onion and cook gently for five minutes, stirring frequently, until soft, but not brown.
Step 2
Add the tomatoes, garlic and vegetable stock. Season with the salt and freshly ground peppercorns. Bring to a boil, lower heat and simmer gently, partially covered, for twenty minutes. Set aside to cool.
Step 3
Add the shredded basil and purée the mixture in a food processor or blender. Strain the purée into a fresh non stick pan.
Step 4
Add more stock if the purée is too thick and adjust seasoning.
Step 5
Add the cream and simmer over low heat for two minutes, making sure it does not boil.
Step 6
Serve hot garnished with the reserved fresh basil and sundried tomato strips.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
