Tomato Soup
Method 1
Ingredients :
- Ripe
Tomatoes - 250gms
- Carrot
- 25gm
- Big
Onion
- 25gm
- Butter
- 1dsp
- Flour
- 1dsp
|
- Water
- 3cups
- Tomato Sauce
- 1/2cup
- Sugar
- a pinch
- Salt
- a little
|
Method of Preparation
:
Cut the tomatoes, carrot and big onions into big
pieces. Sauté the butter and flour in a thick bottom vessel on a low
flame. Add the vegetables before the butter melts into ghee. Cook the
vegetables very well with 3 cups of water. Make it into a paste by stirring well
and sieve it. Heat the contents in a flame and add tomato sauce, salt and sugar
to it. Now the soup is ready to serve.
Method 2
Ingredients :
- Tomato
- 250gm
- Small
Onion - 2nos
- Rice
powder - 1tbs
- Sugar
- 1tsp
|
- Dalda or
Oil - 2tbs
- Lime
- 1/2
- Salt
- to taste
- Milk
- 1/2cup
|
Method of Preparation :
Cook the tomato in half a litre of water with the
salt. Squeeze
the tomatoes well and strain it. Heat the dalda or oil  in a vessel and
saute the sliced onion. When the onion become red in colour, put the
sieved tomato soup, rice powder, sugar and milk. Remove from fire
when the soup gets boiled. Keep aside and add the lime juice into it.
Method 3
Ingredients :
- Tomatoes
- 1kg
- Medium-sized
Onions - 4
- Coconut cut into 1" cubes - 1
|
- Curry Patta
Leaves -
few
- Salt and Pepper
- to taste
- Bread Croutons
|
Method of Preparation :
Boil tomatoes and onions with salt and
pepper. Remove from fire and grind to a fine paste. Add
water and curry patta leaves to it and keep it on fire. Boil for 5 minutes
and strain.
Grind the coconut piece with some water.
Extract coconut milk from this and add the milk to the soup. Boil further
for 10-15 minutes. Serve hot with bread croutons.
| 
