Roasted Tomato Soup

Roasted Tomato soup is an all time favourite one when it comes to soup. With a few ingredients and very less time you can have this yummy and flavored blow of goodness.

Ingredients

1. Tomatoes - 3-4 large
2. Garlic - 5-6 medium sized 
3. Black pepper - 1/2 tsp
4. Sugar - 1/2 tsp or as per taste
5. Olive oil - 2 tsp
6. Warm water 1/2 cup or add as needed
7. Salt as per taste

Process

1. Rinse the tomatoes in water few times in a strainer and clean properly. 
2. Heat a frying pan cover with a lid for 7-10 minutes. (You can use microwave also)
3. Slice the tomatoes and chop the garlic and place them on the frying pan. Drizzle the olive oil evenly on the tomatoes and garlics. Cover with the lid and let it cook for 20-25 minutes or till the tomatoes have shrunk in size and gook golden. 
4. Once the tomatoes are slightly warm add them in a blender along with garlic. Add crushed black pepper, salt and sugar, and hot water and blend to a fine and smooth puree. If the soup looks thick, you can add more water as per your desired consistency. 
5. Pour the soup in a pan and heat it lightly before serving. Garnish with some Mint leaves and white sesame seeds (optional) or you can use fresh cream too. 
6. Serve hot with breadsticks or bread croutons 

TOMATO SOUP

Tomato soup is absolutely comforting, tastes delicious and flavor packed. A good tomato soup is all about flavors, with a right balance of sour and sweetness, which I have been making for my family since decades. It is super simple to make and needs only a handful of ingredients.  The amazing thing about this soup is that it can be made in different ways & each taste different depending on the ingredients used and cooking method. Some taste so plain with less flavors while some taste very sour or runny. This one has amazingly great flavors, nice texture and of course an all time favorite one.

Ingredients:  

1. Tomatoes - 200 gram (ripe, red and less sour)
2. Onion - 1 medium size (finely chopped - Onion adds a sweet flavor to the soup)
3. Butter - 1 tsp 
4. Bay leaf - 1
5. Garlic cloves - 2-3
6. Salt
7. Cornflour - 3/4 tsp
8. Sugar - 1/2 tsp

Process:  

1. Heat butter in a pan. Then add bay leaf and garlic cloves, saute for a minute and add chopped onions. Fry them on a high flame for 2 to 4 minutes until they are slightly roasted. This brings out the sweet flavor from onions.

2. Add tomatoes and sprinkle salt (1/3 tsp) and cook until slightly soft. Cool the mixture once done and discard the bay leaf. Transfer to a blender jar and pour 1 cup water and blend to a smooth puree. Blend very well until smooth. 

3. Place a sieve over a pan or pot and pour the blender mixture and filter. Discard the coarse particles. Bring the soup to a boil on a medium heat. 

4. Meanwhile add  corn flour to half cup of water and mix well to make a slurry. (If you do not prefer corn flour in this recipe then you may add a small boiled potato and blend.) Once the tomato soup comes to a boil, simmer for 2-3 minutes. Then gradually stir in the corn flour mixture.

5. Now add sugar and stir. boil this well until the tomato soup thickens and the raw flavor of the flour has gone. Taste and adjust salt if required. When it reaches your desired consistency then add herbs and black pepper. Turn off the flame. Transfer the soup to serving bowls and garnish with herbs and cream (if you are using cream). Serve hot with croutons or toasted bread.

NOTE: If you are vegetarian, you can skip onion garlic and use the same process.