Restaurant Tomato soup is rich, smooth and creamy tomato soup which has gorgeous red colour and silky texture. Restaurant style dishes are about their look and texture. And this easy tomato recipe is all about the perfect colour and texture and of course taste!
Tomatoes, correct tomatoes are critical for any tomato recipe. Choose long, red and juicy tomatoes, also known as salad tomatoes, which are not very tangy and give a nice red colour. Further the colour has been enhanced by adding beetroot. It is a silent ingredient, just infuses its colour and that’s it! Carrot also has been added which not only enhances the colour of the soup but also gives it some sweetness, natural sweetness. Soups at restaurants are slightly sweet, so a teaspoon of sugar has been added, however, it is absolutely optional and totally depends on the tomatoes used. Garlic paste gives a good hint. And for the richness, heavy cream has been added. For little heat, freshly ground black pepper corns are added while finishing the soup, (finishing as in finishing the making of soup).
Tomato soup recipes already on the blog are cream of tomato, roasted tomato soup, easy and quick soup.
1. Make a cross at the bottom of tomatoes. Put them in boiling water. Boil for 3-4 minutes, till the skin starts coming off.
2. Transfer to ice cold water. And leave them for 3-4 minutes. (Tip: This is blanching of tomatoes. It cooks the tomatoes, retaining its nutrients and colour).
3. Take out the tomatoes. Peel and chop them. (Remove the eye of tomatoes).
4. Transfer chopped tomatoes to a saucepan. Along with that add ¼ cup chopped bottle gourd (lauki), 2 big chunks of beetroot, ½ tsp garlic paste, 1 peeled and chopped carrot. Add 1 cup water.
5. Add in salt to taste.
6. Let it simmer for 10-12 minutes. The tomatoes should become absolutely mushy.
7. Let it cool. Transfer to a blender jar. Blend till smooth.
8.Pass through strainer. And discard the skin and seeds (obviously).
9. Transfer to sauce pan. Let it simmer. Add ¼ tsp freshly ground black pepper.
10. Check the consistency and seasoning. It required add 1 tsp sugar.
11. Finish off soup with some heavy cream and serve hot. Bon appétit.
PREP TIME 15 minutes
COOK TIME 10 minutes
TOTAL TIME 25 minutes
1. Make a cross at the bottom of tomatoes. Put them in boiling water. Boil for 3-4 minutes, till the skin starts coming off.
2. Transfer to ice cold water. And leave them for 3-4 minutes. (Tip: This is blanching of tomatoes. It cooks the tomatoes, retaining its nutrients and colour).
3. Take out the tomatoes. Peel and chop them. (Remove the eye of tomatoes).
4. Transfer chopped tomatoes to a sauce pan. Along with that add ¼ cup chopped bottle gourd (lauki), 2 big chunks of beetroot, ½ tsp garlic paste, 1 peeld and chopped carrot. Add 1 cup water.
5. Add in salt to taste.
6. Let it simmer for 10-12 minutes. The tomatoes should become absolutely mushy.
7. Let it cool. Transfer to a blender jar. Blend till smooth.
8. Pass through strainer. And discard the skin and seeds (obviously).
9. Transfer to sauce pan. Let it simmer. Add ¼ tsp freshly ground black pepper.
10. Check the consistency and seasoning. It required add 1 tsp sugar.
11. Finish off soup with some heavy cream and serve hot. Bon appétit.
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