Shwet's Sizzling Wok

A foodie's delight

Cream Of Tomato Soup

Now, Who does not love tomato soup 😀 The bliss of having tomato soup with the bread croutons !! I am a great lover of tomato soup since childhood days, I remember ordering it in restaurant sometimes just to pick the croutons from that and eat it 😀 I have tried many versions of soup till now, But out of all this has been the best one 🙂 So go ahead and try this, Am sure you will enjoy !!

Recipe Courtesy : Veg Recipe’s of India

  • 4 medium to large tomatoes
  • 2-3 garlic cloves/lahsun
  • 1 small onion
  • 1 bay leaf/tej patta
  • 1 tsp corn starch + 2 tbsp water
  • 1 or 1.5 tbsp butter
  • 1 cup water
  • 1 tbsp cream – you can consider adding 2 tbsp cream or dot with cream when serving the soup.
  • ½ tbsp organic unrefined cane sugar or as required
  • 1 or 2 slices of bread – brown, whole wheat or white bread
  • freshly crushed or powdered black pepper as required
  • salt as required
  • First rinse the tomatoes really well and keep aside, remove the stems if there are any.
  • In a saucepan or pot take enough water so that the tomatoes get immersed completely, add 1 tsp salt to the water and bring the water to a rolling boil, add the tomatoes and switch off the fire, close the saucepan or pot with the lid.
  • Let the tomatoes be immersed in the hot water for 20-30 minutes, in the meantime, finely chop the onion and garlic, keep aside.
  • Cube the bread pieces and deep fry them, and set it aside.
  • Make a smooth paste of the 1 tsp cornflour with 2 tbsp water.
  • Drain the tomatoes and let them become cool, then blend the tomatoes to a smooth puree.
  • Melt butter in a pan. add the bay leaf and saute for 5-6 seconds, add the garlic and saute for about 10-12 seconds on a low flame, add the chopped onion and saute till the onions become translucent.
  • Now add the tomato puree, stir and then add water, salt and pepper. Let it boil on a low flame.
  • Stir the corn starch paste and simmer for 3-4 minutes till the soup thickens on a low flame.
  • Now add sugar and stir, then add the cream and simmer for a minute.
  • Pour the steaming hot tomato soup in soup bowls, add the bread croutons to the soup and serve hot.



Chicken Clear Soup (Indian style)

Its winter time !! And what could be more soothing than a hot bowl of chicken soup 😉 Well if the chicken soup has a tinge of indian flavours, then tho “Wah !! Kya baat hai” Hain na 😉 As I am a pakka desi, I get more attracted towards Indian foods and flavors. I adapted this recipe from “Sharmis passions” and made some slight modifications to suit my taste, This one’s a simple and quick clear soup recipe which is sooo very comforting. It was a blessing for me as I had a sore throat, And I had it with loads of pepper 🙂 and some soup sticks.


  • Chicken – 300 gms (Boneless, cut into small bite sized pieces)
  • Turmeric powder – a generous pinch
  • Water – 2 cups
  • Salt to taste
  • Pepper powder as required

To be ground:

  • Onion – 1 small
  • Coriander leaves – 1/4 bunch
  • Mint leaves – About 5
  • Garlic cloves : 3
  • Cumin seeds (Jeera) – 1 tsp
  • Green Chillis – 2
  • Peppercorns – 1/2 tsp

To temper:

  • Oil – 1.5 tsp
  • Cardamom(Elachi) – 2
  • Cumin seeds (Jeera)- 1/2 tsp
  • Curry leaves – few
  • Onion – 1 small sized (chopped)


  • Grind the onions, coriander leaves, mint leaves, peppercorns, jeera, garlic cloves, green chillies to a fine paste.
  • Marinate the chicken with this ground paste and set aside for about 30 min.
  • In a pressure cooker, heat oil, splutter the cumin seeds, now add the curry leaves, cardamon and saute. Now add the chopped onions and saute till it is slightly golden brown.
  • Now add the marinated chicken, with 2 cups of water and salt and cook for 2 whistles (My chicken was done in 2 whistles, however u can cook more if you want it more soft).
  • Sprinkle the pepper powder and Serve hot with some bread or soup sticks.



Cream of mushroom soup

It was a lazy lazy weekend,, well,, as usual 🙂 I was in mood to have a good, hot steaming bowl of soup, When it comes to soup I usually prefer the creamier versions 😛 Well a little heavier on the tummy, But I love it.

When I was a kid, whenever we visited restaurants I used to always order “Cream of chicken soup”, “Cream of Tomato soup”, and so on, Well by now you must have guess I am not really a calorie conscious person coz I love to eat,

This recipe is quick and easy, ready in minutes and tastes like restaurant kinds, Am sure you’re gonna love it !! 😀 Let me know the feedback


  • 200 to 250 gms button mushrooms
  • 1 small to medium onion, finely chopped
  • 2-3 garlic cloves, finely chopped
  • 1 indian bay leaf/tejpatta
  • a pinch or two of nutmeg powder or grated nutmeg
  • 1 cup water
  • 1 cup full fat milk at room temperature
  • 6 tbsp cream, about 25-30% fat (i used amul cream)
  • 1 tbsp whole wheat flour or all purpose flour/maida
  • 2 tbsp butter
  • freshly crushed black pepper as required
  • salt as required


  • Melt the butter in a sauce pan.
  • Add the bay leaf and saute till fragrant – about 4-5 seconds.
  • Add the chopped onions and garlic.
  • Saute till they soften and become translucent,add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
  • Saute till all the water dries up and the mushrooms are a light brown, add the flour and saute for 3-4 minutes stirring often,then add freshly crushed black pepper and saute for half a minute.
  • Add water first followed by milk, stir well and season with salt, on a low flame let the soup come to gentle simmer
    the soup would also begin to thicken.
  • Simmer for about 4-5 minutes, then add the cream.
  • Simmer for 2-3 minutes more stirring often, lastly sprinkle nutmeg powder and stir.
  • Wwitch off the stove top and pour the soup in individual serving bowls.
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