December 30, 2013

Rustic Tomato Soup

 Tomatoes - 450 gm
Celery - 50 gm (finely chopped)
Onions - 50 gm
Brown sugar - 1 tbsp
Butter - 250 gm
Salt to taste
Water - 300 ml
Cold water - 60 ml
Corn flour - 1 tbsp


  • Blanch, skin and chop the tomatoes. Blend tomatoes to a puree in a blender. 
  • Heat butter in a pan, add chopped celery and onions. Cook till onions are soft.
  • Add sugar, salt, water and tomato puree. Cook in low flame for 10 minutes.
  • Mix corn flour in cold water and stir in soup.
  • Cook in low flame for 5 minutes and serve still very hot.

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