tomato and basil soup
Basic Ingredients for tomato and basil soup
Prep time: 15 mins
Cooking time: 25 mins
Serves: 4
- Tomatoes 5-6 medium size
- Boiling water
- Ice-cold water
- Olive oil 1 tbsp
- Garlic 1 tbsp (chopped)
- Salt to taste
- Black pepper 1/4th tsp
- Oregano ½ tsp
- Red chili flakes 1 tsp
- Sugar 1 tsp
- Hot water 250 ml
- Basil leaves 2-3 nos. (chopped)
- Corn starch 1 tbsp + water 50 ml
- Fresh cream 1 tbsp
How to make tomato and basil soup
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Make an “x” cut on the tomatoes, set water for boiling in a wok or pan and add the tomatoes. Let the tomatoes cook for 2-3 minutes and transfer them to ice-cold water, allow the tomatoes to cool down and further peel off the skin.
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Now roughly chop the tomatoes and grind them to a fine puree.
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Set a deep pan vessel on medium heat, add olive oil and garlic, sauté for a few seconds, and add the tomato puree by passing it through a sieve or a strainer.
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Add salt & pepper, oregano, and chili flakes, mix well, and cook for a minute, add sugar further cook it for 5-6 minutes.
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Add hot water and basil and mix well. Now You can adjust the quantity of water depending on how thick or thin you want your soup to be.
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Add cornstarch and water mixture to the soup and cook until it thickens.
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Add fresh cream and stir well.
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Your hot tomato soup is ready, serve it hot along with some croutons on the side.