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Simple Tomato Soup
Ingredients
Method
Tomato Fennel Soup
Ingredients
Method
Tomato Cabbage And Paneer Soup
Ingredients
Method
Ingredients
Method
Ingredients
Method
Today we are making five different different tomato soup on the blog. Tomato gives a vitamin C of the body. vitamin C helps the body maintain healthy tissues and a strong immune. these are soups very testy and powerful. if you have a special occasion coming up or you simple need to lose weight fast. the tomato soup may be just what you need. you can make these soups for every occasion and party.
how to make these soups
Simple Tomato Soup
Ingredients
- Peeled whole tomato : 2 cup
- Olive oil : 2 tablespoon
- Minced clove and garlic : 1
- Lemon juice : 1 spoon
- Flakes red pepper : 1
- Light brown sugar : 1 tsp
- Salt : 1/2 tsp
- Chopped fresh parsley : 1/4 cup
- Fresh thyme : 1 tsp
- Heavy cream : 1/3 cup
- Water : as needed
Method
- First of all take peeled whole tomato in a medium pot add little water over medium heat. and cook until softened for 5 minutes.using an immersion blender, puree tomato until smooth. drained liquid reserved of tomato transfer in a medium bowl.
- Then after take 2 table spoon olive oil in a large pan over medium high heat. add flakes red pepper, mince clove, fresh thyme and garlic of saute until crisp and golden on all sides about 6 minutes.
- Add tomato drained liquid reserved into and mix little water. then again well mix. and add 1/4 cup chopped fresh parsley, 1/2 tsp salt, 1 tsp light brown sugar and cook for 5 minutes.
- Then this is ready serve in a bowl add 1/3 heavy cream and 1 spoon lemon juice for garnish.
Tomato Fennel Soup
Ingredients
- Olive oil : 2 table spoon
- Fennel chopped : 1-1/2 cup
- Peeled whole tomato, drained liquid reserved : 2 cup
- Fresh parsley chopped : 1/4 cup
- Fresh Rosemary chopped : 1 table spoon
- Fresh thyme : 1 tsp
- Clove and garlic minced : 1
- Flakes red pepper : 1/2 tsp
- Light brown sugar : 1/2 tsp
- Salt : 1/2 tsp
- Heavy cream : 1/3 cup
- Lemon juice : 1 table spoon
Method
- First of all take peeled whole tomato and 1-1/2 fennel chopped in a medium pot add little water over medium heat. and cook until softened for 5 minutes.using an immersion blender, puree tomato and fennel until smooth. drained liquid reserved of transfer into a medium bowl.
- Then after take 2 table spoon olive oil in a large pan over medium high heat. add flakes red pepper, mince clove, fresh thyme and garlic of saute until crisp and golden on all sides about 6 minutes.
- Add tomato and fennel of drained liquid reserved into and mix little water. then again well mix. and add 1/4 cup chopped fresh parsley, 1/2 tsp salt, 1 tsp light brown sugar and cook for 5 minutes.
- Then this is ready serve in a bowl add 1/3 heavy cream and 1 spoon lemon juice for garnish.
Tomato Cabbage And Paneer Soup
Ingredients
- Peeled whole tomato : 1 cup
- Cabbage chopped : 2 cup
- Paneer chopped : 1/2 cup
- Olive oil : 1 table spoon
- Clove and garlic minced : 1
- Black pepper powder : 1 tsp
- Salt : 1/2 tsp
- Light brown sugar : 1 tsp
- Water : as needed
Method
- Take 1 cup peeled whole tomato and 2 cup cabbage chopped in a medium pot add little water over medium heat. and cook until softened for 5 minutes.using an immersion blender, puree tomato until smooth. drained liquid reserved of tomato transfer into a medium bowl.
- Then after take 2 table spoon olive oil in a large pan over medium high heat. add mince clove and garlic and saute until crisp. add mix 1 tsp black pepper, 1/2 salt, and light brown sugar. then again mix properly it.
- Add drained liquid of tomato and boil cabbage and add 1/2 cup paneer.
- Cook until softened about 5-10 minutes.
- This is ready serve in a bowl. add heavy cream and lemon juice for garnish and testy.
Ingredients
- Peeled whole tomato chopped : 1 cup
- Potato cut into 1/2 inch cubes : 1/2 cup
- Olive oil : 2 table spoon
- Black pepper : 1 tsp
- Salt : 1/2 tsp
- Water : as needed
- Green chilly paste : 2 spoon
- Heavy cream : 1/4 cup
Method
- Take 1 table spoon olive oil in a large pan over medium high heat. add 1 cup peeled whole tomato chopped and cook until softened about 2-5 minutes. then after using an immersion blender puree tomato until smooth. transfer into a bowl.
- Then 1 table spoon olive oil in a large pan over medium heat. add 1/2 potato cubes and saute until crisp and golden on all sides about 6 minutes. add 1tsp black pepper, 1/2 salt and 2 spoon green chilly paste. and mix it properly.
- Add tomato paste into and cook for 5 minutes.
- Now this is ready you serve in a bowl and add heavy cream for garnish
Ingredients
- Peeled whole tomato parboiled paste : 2 cup
- Olive oil : 2 table spoon
- Clove and garlic : 1
- Sourdough bread slice : 3 bread
- Black pepper : 1 tsp
- Salt : 1/2
- Red pepper : for garnish
- Green chilly : 1 tsp
- Mint leaves, finely chopped : 2 table spoon
- Heavy cream : 1/4 cup
Method
- Take a large pan over medium high heat, heat 2 table spoon add bread cubes and saute until crisp and golden on all sides, about 6 minutes. transfer into a medium bowl.
- In a medium pot over medium heat, heat remaining olive oil, add clove and garlic and saute until crisp. and add 2 cup parboiled paste of tomato into add little water. and cook for 5 minutes
- Then after add 1 tsp black pepper, 1tsp green chilly, mint leaves finely chopped and 1/2 tsp salt. mix it properly.
- Now transferi n a bowl and add heavy cream and mint leaves for garnish.
