Tuesday, October 14, 2008
“Soup” – the name taken reminds us of cool winter and our cozy house with warm blankets wrapped all across. Tomato Soup with vegetable sandwich is a hearty soup which can be eaten any time during the year and is loved by one and all. To add to the Oomph factor add some oven baked croutons and we are good to go.
Here is the recipe for the Tomato Soup:
1 can tomato (diced or pureed)
1 bay leaf
1 medium onion (finely chopped)
2-3 cloves of garlic (finely chopped)
2 tsp olive oil
2 cups water
3-4 sprigs of coriander leaves
Salt and pepper to taste
Butter to add to the soup
Heat oil in a pan and add bay leaf to it. Let it simmer for 2 minutes till the oil is fragrant with bay leaf and add garlic and onion to the pan and sauté for 2-3 minutes. Add the canned tomatoes along with the juice, coriander leaves and water to the pan and let it simmer for 15 minutes. Season with salt and pepper. Remove from the burner and allow the thick soup to cool down completely. Once cooled remove the bay leaf and blend the soup in the blender till all the tomatoes pieces have broken down and have blended with the soup.
Transfer the blended mixture to the pan again and let it come to a boil. Serve it in a large soup bowl. Add some butter to the soup and serve hot with toasted vegetable sandwich.
The coriander leaves add a lot of flavor and aroma to the tomato soup. This recipe goes to Siri's and Dee's event Herb Mania