Tuesday, July 19, 2011

The Good-Old Tomato Soup Made Healthy

Tomato soup has always been my favourite among soups. The tomato soup that you get in the restaurants is usually  rich and creamy and every time I had a bowl, I would enjoy it thoroughly but be guilty about it later.
Once when I was reading something on the internet, I saw a recipe for tomato soup with no cream or butter. When I read on, I realised that the recipe used carrots to thicken the soup and had no unhealthy ingredients at all.
I decided to try it and the result was really yummy. From then on, this soup has become a regular dish in my kitchen’s menu.
Ingredients (Serves 2)
6-8  - Medium sized tomatoes (whole)
1-2 - Carrots (finely chopped)
1 - Onion (finely chopped)
2-3 Cloves - Garlic
1 - Celery stalk
Oil for sauteing

1 tsp - Basil
1 tsp - Sugar (optional)
2 tsp - Salt  (to taste)
2 tsp - Ground black pepper  (to taste)
Boil water in a big pot. Add the tomatoes, celery and carrots to the boiling water and let it cook for about 10-15 minutes. Drain the water and let the vegetables cool. Save the vegetable stalk for later use. In a pan, add a drop of oil and sauté the onions and garlic nicely. When the vegetables have cooled a bit, grind in a blender. Add the sauteéd onions and garlic and grind the mixture to make a smooth paste.
Pour the paste into a big pot. Add basil, sugar, salt and ground pepper to it. Mix well. Add a little vegetable stalk and mix well. Boil the soup nicely. Keep adding the vegetable water to bring required consistency. Serve the hot tomato soup with your choice of bread or croutons.