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

Ingredients
  • 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
Method
  • 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.

 

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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.

Ingredients

  • 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)

Method

  • 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.

 

2 Comments »

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

Recipe

  • 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

Method

  • 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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