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Nida Shahrukh

Silky Tomato Basil Soup

A bowl of warm tomato soup is all you need this cold blazing winter. It’s filling, flavor-packed, healthy, and low-calorie food with numerous health benefits. Physicians recommended food for all waist watchers to lose some extra pounds. Reducing some kilos with this red soup seems an amazing way to satisfy your desire. Also, help you to maintain a healthy lifestyle with body and mind.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 2 (1 Cup=250 Ml)
Course: Appetizer, Starter
Cuisine: Asian, Desi, Pakistani, Indian
Calories: 173
Ingredients Method Notes

Ingredients
  

  • 2 cups Water
  • 3 tbs Olive oil
  • 1 tbs Garlic (crushed)
  • 1/2 cup Onion (finely chopped)
  • 1/2 cup Carrot (finely chopped)
  • 2 tbs Tomato Paste
  • 2 cups Chicken Stock
  • Salt (as required)
  • 1/2 tsp Black Pepper Powder
  • 1 cup Fresh Basil Leaves (finely chopped & divided)
  • 1/2 cup Silken Tofu (drained)
  • Flour (as required)
  • Water (as required)

Method
 

  1. Wash and remove the top core of the tomatoes and cut in 4 halves.
  2. In a pot, add tomatoes and water, bring it to boil and cook on low flame for 20 minutes and let them cool.
  3. Now remove the skin of tomatoes.
  4. In a grinder add tomatoes with remaining water and tofu. Now blend well.
  5. In a pot add olive oil, garlic and mix well.
  6. Add onion and fry until translucent.
  7. Add carrot and mix well.
  8. Add blended tomatoes now give a good mix and bring it to boil.
  9. Add tomato paste and stock, mix well and bring it to boil. cover and cook on low flame for 20-25 minutes then sieve the whole tomato mixture.
  10. In a pot add sieved tomatoes pure and bring it to boil now add salt, basil chopped leaves, black pepper powder, white pepper powder, and mix well.
  11. Sprinkle flour and mix well continuously.
  12. If required add water and mix well now simmer for 2 minutes
  13. In the serving bowl add tomato soup, cream, croutons, and serve hot.
For Oven Method
  1. For the above quantities, I usually use 2 baby potatoes or 1 medium potato.
  2. Spread onions, tomatoes, garlic, basil on a baking tray. Drizzle some oil and salt.
  3. Grill them in a preheated oven at 200°c for 30 to 40 minutes or until the tomatoes turn mushy. Now let them cool completely.
  4.  If using carrot chop them small and add along with tomatoes.
  5. If using potatoes boil it until soft and chopped then blend with cooked tomatoes.

Notes

  • This soup can store easily and tastes better the second day of its making day.
  • You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.