Homemade Tomato Soup Recipe
This homemade tomato soup is super easy to make, ready in 30 minutes, absolutely delicious and comforting. Made with simple pantry staples ingredients you will love this soup piping hot on nippy evening. Here is how to make it. Serve as starter or light meal with toast or grilled cheese
Servings: 3 servings
- 2 tablespoons olive oil
- 1 onion large, cubed
- 4 tomatoes large, plump and ripe
- 1 beetroot very small
- 1 potato very small
- 2 teaspoons dried basil or 1/4 cup fresh basil leaves
- 2 tablespoons tomato paste
- 1 cup low sodium broth or water
- 1/2 teaspoon brown sugar
- 1 teaspoon ground pepper
- salt to taste
- roasted makhana optional
Heat 1 tablespoon olive oil in a pressure cooker base. Add 2 plump garlic cloves, 1 small onion. Saute well for 2 minutes.
Add 4 large tomatoes halved, a small piece of beetroot and 1 small potato halved.
Saute well for 3-4 minutes.
Add very little water and pressure cook for 3-4 whistles.
Once the pressure is released let the ingredients cool down a bit.
Take the veggies in a blender jar along with the water. You can also run it through a food mill or use an immersion blender to blend the soup.
Blend into a very smooth puree. if required pass through a sieve. Add 3/4 cup water or low sodium broth. Return the puree to the cooker base, add tomato paste and simmer for 3-4 minutes. Add dried or fresh basil leaves, required salt, 1/2 teaspoon sugar and 1 teaspoon pepper powder.
Simmer for 2-3 minutes and remove from flame.
Serve tomato soup hot
Storage- this soup keeps well for 2-3 days in refrigerator and 3 months in freezer.
Scaling up- you can double or halve the recipe.
Serving: 3servings | Calories: 166kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 140mg | Potassium: 724mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1529IU | Vitamin C: 29mg | Calcium: 48mg | Iron: 2mg