Tomato Soup with a blend of garlic, carrot, bay leaf in a simple home made way. It can be served with garlic bread or bread toasted to make it a healthy evening meal. This recipe has a special place in my heart as this is the first soup tried by me and credits to Dassana (https://www.vegrecipesofindia.com/carrot-tomato-soup/) for making such simple presentation and giving quick tips for the beginners. The best part being my family simply enjoyed it and I enjoyed not just the soup but also the praises. That day changed me as I found an innovative learner in me with the craving to try new recipes.
- Wash all vegetables under running water(Tap).
- Chop all the vegetables in large dices. Add all the veggies (carrot, tomatoes, beetroot) along with garlic and bay leaf in a pressure cooker. Add salt and water to dip veggies 0.5 inch deep.
- Give it two whistles on full flame and simmer for five min.
- Once it cools down, take out bay leaf. Blend the ingredients with hand blender or in a jar.
- Sieve the ingredients back to cooker or a pan with lid.
- Add bay leaf and Boil it for one min and add black pepper. You can add more water here as per the desired consistency.
- The Tomato Soup is ready...Serve it hot with garlic bread.
YouTube Link to Video of Tomato Soup Recipe
https://youtu.be/6CIiUBfBSuY
If you want to add ghee, add it in a pressure cooker. Add garlic and bay leaf. Simmer the gas and saute it. You will get aroma of both and can cook for one min (till the raw aroma subsides).
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 41 |
| % Daily Value | |
| Total Fat 1.1g | 1% |
| Saturated Fat 0.6g | 3% |
| Cholesterol 2mg | 1% |
| Sodium 21mg | 1% |
| Total Carbohydrate 7.4g | 3% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4.5g | |
| Protein 1.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 21mg | 2% |
| Iron 0mg | 3% |
| Potassium 364mg | 8% |
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