yummy recipes
youssef haqqoun

Soup tomatoes


��2 tablespoons Butter or olive oil
* ▢ ��2 bay leaf or tej patta (small to medium-sized) – fresh or dried
* ▢ ��⅓ cup finely chopped onions or 1 medium onion
* ▢ ��½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves
* ▢ ��500 grams tomatoes or 6 to 7 medium to large tomatoes
* ▢ ��1 cup water or low sodium vegetable broth
* ▢ ��salt as required
* ▢ ��1 teaspoon raw sugar or white sugar
* ▢ ��freshly crushed black pepper – as required
For The Croutons
* ▢ ��½ cup bread cubes
* ▢ ��1 tablespoon olive oil
* ▢ ��1 light pinch salt
* ▢ ��1 to 2 pinch freshly crushed black pepper
For Garnish
* ▢ ��1 tablespoon chopped parsley or coriander leaves (cilantro)
* ▢ ��1 to 2 tablespoons heavy cream – optional


Cooking Tomatoes
* Heat butter until it melts in a saucepan or a pot. Keep the heat to low or medium-low. �
* Add bay leaves and sauté for a few seconds. Add chopped onions and garlic. Stir and sauté until onions soften for about 3 to 4 minutes. ��
* Add chopped tomatoes and salt. Mix well. �
* Cover pan and simmer on a low to medium-low heat until tomatoes soften or for about 8 to 10 minutes.�
* There is no need to add water. But do keep an eye when the tomatoes are simmering. If the liquids dry up then add a splash of water and continue cooking. �
* After the tomatoes have softened, remove from the heat and cool. Take out the bay leaves and discard.�
Blending And Straining
* Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You can also use an immersion blender. �
* Blend to a smooth consistency. �
* You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.�
* If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds. �
Simmering Further
* Pour the tomato puree back into the pot, and add water and sugar. Mix and stir well.�
* Simmer on a low heat until the soup becomes hot but not boiling. �
* Season with freshly crushed black pepper and stir. �
* Turn off the heat and stir in, 1 to 2 tablespoons of heavy cream, depending on desired richness.�
* Mix well, taste, and add more salt and pepper if needed.�
Toasting Bread
* When the tomato mixture is cooling, you can make the bread croutons. Mix together the bread cubes, olive oil, salt and freshly crushed black pepper in a baking tray. Toss to coat.�
* Bake in a preheated oven for about 3 to 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit) until bread cubes are golden and crisp. Or, you can toast the bread cubes in a skillet until golden brown on all sides.�
* Pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side. You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro) or basil sprigs or mint leaves.�
* This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 4 days.

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