Easy tomato soup
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| Prep Time | 15 minutes |
| Servings |
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Instructions
- Remove it after 30 seconds or when the skin begins to peel and blanch in cold water.
- The tomato should still be very firm, with the skin wrinkled and hanging off it slightly.
- Begin peeling the tomato. Peel the skin off with your hands.
- Roughly chop the peeled tomatoes.
- Finely chop the onions and carrots and mince the garlic.
- Add the chopped onions and carrots and cook for 3 - 4 minutes.
- Enter Step
- Cover and cook the tomatoes on a low flame till they are soft and mushy. Approximately 15 - 20 minutes.
- Add the vegetable stock cubes and 2 cups water. (If you have fresh vegetable stock you can use that).
- Remove the bay leaves and black peppercorns and blend the soup in a mixer and strain to remove the seeds.
- Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface.
- Taste a spoonful and add a pinch of salt if required.
- Pour into a serving bowl and add freshly ground black pepper powder.
- Serve with garlic bread.
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