Tomato Soup

Name: Tomato Soup
Total time: 1800 s
Yield: 4 serve
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1/2 cup onion, scrubbed with clean vegetable brush under running water, chopped; 1 Garlic clove minced; 8 ripe tomatoes, gently rubbed under cold running water, chopped; 1 1/2 cups vegetable or chicken both; 1 teaspoon dried basil or 1 Tablespoon fresh basil, gently rubbed under cold running water, chopped; Salt as per taste; Pepper (optional); Green coriander leaves for garnish

Sarita Srivastava @cook_26934677

Ranchi

#tomatosoup #soup #cookpad This soup is an excellent source of vitamin C. Vitamin C helps promote healing of cuts and scrapes.

Sarita Srivastava @cook_26934677

Ranchi

#tomatosoup #soup #cookpad This soup is an excellent source of vitamin C. Vitamin C helps promote healing of cuts and scrapes.

Saved

Ingredients

30 mint

4 serve

1 tbspvegetable oil
1/2 cuponion, scrubbed with clean vegetable brush under running water, chopped
1Garlic clove minced
8ripe tomatoes, gently rubbed under cold running water, chopped
1 1/2 cupsvegetable or chicken both
1 teaspoondried basil or 1 Tablespoon fresh basil, gently rubbed under cold running water, chopped
Salt as per taste
Pepper (optional)
Green coriander leaves for garnish

Saved

Steps

30 mint

1

In a medium saucepan, heat oil.Add onion and garlic. Cook for 2 minutes or until tender.Stir in tomatoes. Cover, reduce heat, and simmer for 20 minutes. Stir a few times as soup is cooking.
Add broth and bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
2

Stir in basil, salt, and pepper if desired.
For smooth soup, allow to cool slightly, move contents to a blender and blend to desired consistency. Return to saucepan and heat to simmer.Store leftovers in a sealed container in the refrigerator for up to four days.