Tomato soup recipe | How to tomato soup at home

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Heat the oil in a pan. Add the bay leaf, garlic and onion, and sauté on high heat for 3 to 4 minutes.
2. Add the tomatoes and salt, stir and cook until soft.
3. Add the basil and cook until the tomatoes are completely mushy. Turn off the heat and let cool.
4. Discard the basil and bay leaf. Put the mushy tomatoes and their juices into a blender, add 1 cup water or stock, and blend until smooth.
5. Set a sieve over a pot and pour the blended soup through it, discarding the solids. Bring to a boil over medium heat, then simmer for 2 to 3 minutes.
6. Mix the cornstarch into ½ cup water and add it gradually to the boiling soup, stirring constantly, until slightly thick.
7. Add the sugar and more salt if desired. Simmer until the soup reaches the desired consistency.
8. Add the herbs and pepper, cover, and turn off the stove.
9. Let the soup cool slightly. For the cream, soak cashews in ¼ cup hot water for 30 minutes, then blend them with the soaking water until thick and smooth, adding a few tablespoons of water if needed. Otherwise, use 2 tablespoons cream.
10. Ladle into bowls and garnish with herbs and cream. Serve with croutons.
11. For croutons: spread butter on bread slices and toast over medium heat until crisp, then cut into bite-sized pieces.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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