Homemade Tomato Soup

Homemade Tomato Soup, rich in Vitamin C is my go to winter warmer.

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Course: Appetizer, Soup

Cuisine: Indian

Keyword: dairy-free, Gluten-free, healthy, vegan, vegetarian

Cook Time: 15

Total Time: 15

Servings: Servings

Calories: 78kcal

Author: Aakruti Mahendra

5 oz Tomato paste or tomato puree or 4 medium sized tomatoes
1 tsp garlic paste or 2 cloves garlic chopped
1/4 cup Red Onion chopped
1 1/2 tsp olive oil or cooking oil or butter
1 tsp Black pepper
1 tsp Corn flour
1 tsp honey
Salt to taste
Water as required
1/4 cup half and half cream (optional), coconut cream for dairy free alternative
2 tbsp Cilantro chopped

In a medium sized mixing bowl, take the required quantity of tomato paste or puree and and enough water. Obtain a mixture with watery consistency. Keep aside.
In a medium sized pot, heat oil and add onions. Cook until it's translucent. Add garlic and cook for a minute. Now pour in the tomato liquid, salt and pepper. Bring it to a boil.
In the meantime, in a small bowl dissolve cornflour in 1/4 cup water. Keep it aside.
Once the tomato tomato mixture comes to a boil, add the corn flour and stir. Bring it once again to a boil. Now add honey and cream. Boil for 5 minutes.
Remove into a serving bowl. Garnish with cilantro and serve hot.

If working with raw, whole tomatoes, obtain a puree.
In a large pot boil enough water so as to immerse the tomatoes completely. Add the tomatoes and switch off the heat. Blanch for 20-30 minutes. Remove tomatoes from water and let them cool. Next peel its skin and remove its eye. Chop them and add to a blender or food processor to obtain a puree.

The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.

Tried this recipe?Mention @aakruma or tag #heartycooksroom!