May 27, 2010

Tomato Soup

Campbell's Soup at Hand, Classic Tomato, 10.75-Ounce Microwavable Cups (Pack of 8)I finally managed to get some time to write a blog post. May was so hectic for me. This is a soup recipe which is lying in the draft for one year. My MIL made this simple soup during last year Chennai trip. I took the picture and learned the recipe from her. But somehow or the other, I was so lazy to write it. Today I thought I will finish this one first. 

  1. Tomato - 5 (big)
  2. Black pepper (whole) - 3 tsp (acc to taste)
  3. Salt to taste
  4. Corn Flakes - 1 cup (optional)
  5. Butter - 1 tsp
  6. Corn Flour/Rice Flour- 2 tsp
Soak the black pepper in water for half an hour. In the mean time, boil the tomatoes and remove the skin.  Let it cool for few minutes. Grind it into a smooth paste along with the soaked pepper.  In a wide pan, pre heat butter, pour the grounded tomato paste along with one and half cup of water. Add required amount of salt and let it boil for few minutes. In order to get a thick consistency, mix the corn flour/rice flour with two tablespoon water and pour it on top of the tomato. Let everything mix and boil for another 5 minutes. When you are ready to serve, take required amount of soup in a bowl, garnish it with a handful of cornflakes and enjoy. Since my girls dont eat spicy food, she used little amount of pepper. We had to add couple of more teaspoon of grounded pepper powder in it in order to get some spiciness.