10 Tasty soups Recipe --Tomato soup

 Tomato soup recipe: This easy Tomato Soup recipe makes a creamy, rich tomato soup that’s perfect for enjoying as a hearty lunch or light dinner. Red fresh tomatoes and  plain cream will do a really comforting,   big smooth fleshy tomato soup from scratch – in less than 30 minutes.  This is tried-and-true instructions  even include steps for making the best homemade bread croutons with scarcely any work ! Smooth, flavorful tomato soup is a delightful dish that is perfect to take in any season of the year. The strong, splendid kind of new tomato is good in the spring and summer, and the smooth extravagance of the stock makes it the ideal best nourishment for a virus fall or winter night. There will ever be a time for me to have! Although this is a simple recipe to make, it should be perfect to be a genuinely nice tomato soup. Neither thick nor thin and it will lose its goodness.

 Tomato Soup  enhance its taste with fresh cream, so don’t forget to add  Cream to Tomato Soup and  yet taste so good.

Instructions : It can do just six basic steps and 30 minutes away from enjoying the smooth, creamy, most tangy and delicious homemade tomato soup.
Follow these instructions below carefully to make the best tomato soup tonight!


Tomato soup
Ingredients for soup

  • 2 tablespoons of butter
  • 2 small bay leaves.
  • ½ teaspoon of finely chopped garlic
  • ⅓ cup of finely chopped onions
  • 500 grams, or 6 to 7 medium tomatoes) tomatoes
  • pinch of salt to taste.
Ingredients for Bread Croutons
  • ½ cup bread cubes
  • 1 tablespoon olive oil
  • 1 light pinch of salt
  • 1 to 2 pinches of freshly crushed black pepper

Procedure
  • First, melt 2 tablespoons of butter in a pot on medium-low heat. The butter should melt and slightly simmer, but not bur
  • Next, add 2 bay leaves and fry them in the butter for a few seconds until lightly browned, but again, not burned.
  • Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir.
  • Sauté and stir until the onions become translucent, about 3 to 4 minutes. 
  • Now add the fresh chopped tomatoes (500 grams, or 6 to 7 medium tomatoes), and a hearty pinch of salt to taste.
  • Mix well.


  • cooking Procedure-1

  • Cover and simmer on a low to medium-low heat until the tomatoes soften, about 8 to 10 minutes
    • Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You could also use an immersion blender.
  • Blend to a lovely smooth consistency to make the tomato soup puree.
  • You have the option of straining the puree through a strainer for an even smoother soup, but this step depends as per your choice  .
  • Pour the tomato puree back into the pot, and add 1 cup water. Stir and combine well. Depending on the consistency you prefer, you can add a little less or more water – taking care that the soup does not become very thick or watery and runny.
  • Next, add 1 teaspoon of raw sugar or white sugar
  • .
                                                                 cooking Procedure-2

  • .Note: that instead of water you could also use homemade Vegetable Stock which will surely add more flavors to the soup.
  • Mix the sugar in the tomato soup very well.
  • Simmer on low heat until the tomato soup becomes hot, but is not boiling.
  • Season with freshly crushed black pepper, and stir.
  • Turn off the heat and stir in, 1 to 2 tablespoons heavy cream, depending on desired richness.
  • Mix well, taste, and add more salt and pepper if needed.
  • For Making Bread Croutons :When the cooked tomato mixture is cooling, you can make the bread croutons. Mix together ½ cup bread cubes, 1 tablespoon olive oil, 1 light pinch of salt and 1 to 2 pinches of freshly crushed black pepper in a baking tray. Toss to coat.
  • Bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit), for approximately 3 to 5 minutes.Or, you can opt to toast the bread slices in a skillet until golden and then chop them into bite sized cubes.
  • You can add one or two sides even darker for a bit more crunch.
  • When you’re ready to enjoy, pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side.

  •                                                                    cooking Procedure-3
  • You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro) or basil or mint sprigs.
  • This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 4 days.
Notes for perfections:
  • Use fresh and very ripe red tomatoes. Avoid using tomatoes which are raw, as they’ll add a sour taste.
  • There is just the right balance of tanginess from the tomatoes and sweetness from the sugar and cream in this recipe. Be sure to follow the recipe don’t add too much of any one element and throw off this delicate ratio.
  •  The onions  can be skipped  in the soup if you prefer, but I highly recommend that you add the garlic.
  •  Add celery stems or basil to the soup for even more flavor. For celery add 1 tablespoon of chopped celery with the tomatoes. To add basil, include 4 to 5 fresh basil leaves when the tomatoes are softened and cooked. Mix and simmer for a minute.
  • To make  slightly thinner soup, you could add a bit more of water or vegetable stock. But do not make the soup watery or runny because it will  leave the flavors and taste would go off balance.