When I was a kid, Tomato Soup and Veg Manchurian was the regular starter, whenever we visited a restaurant. And it still remains our favorite.
It is very comforting, fulling and very easy to make.
What you Need:
Tomatoes : 5, quatered
Red Bell Pepper (capsicum) : 1 small, chopped
Onion : 1, chopped
Garlic : 4 cloves, chopped
Butter : 2 Tbsp
Salt and Pepper : to taste
Sugar : 2 Tbsp
Maida or Cornflour : 1 Tbsp
Basil and Oregano : 1 tsp each (optional)
Red Color : a few drops (optional)
Cream : 1/4 cup (optional)
Heat 1 Tbsp butter in a pan and add garlic, onions and capsicum. Saute for few mins till soft.
Now add in tomatoes and 1 cup water, reduce heat and cover and cook till tomatoes are soft and mushy.
Add salt, sugar, pepper, basil and oregano (if using). Mix well.
Remove from heat and let it cool.
Transfer the mixture to a blender and make a fine puree.
Strain the mixture.
Add remaining 1 Tbsp of butter in a pan and add maida or cornflour, what ever using and fry on very low heat till golden brown.
Add the strain tomato mixture to this and mix well. Take care that there are no lumps. If you find lumps u can strain again.
Check the consistency and if needed add water. It should not be very thick or very thin.
Check for salt and pepper.
Add Cream for taste.
Bring to a boil and turn off heat.
Mom’s Tips :
If you want low fat, add milk instead of cream.
You can omit capsicum or add yellow or green capsicum if you don’t have red one.
Basil and Oregano are completely optional.