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Articles: Recipes | Tomato Soup
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| Ingredients: | | | | | Red Tomatoes | : | 5 (ripened) | | | Onion | : | 1 | | | Corn Flour | : | 1 tbsp | | | Ginger | : | 1 small piece | | | Milk | : | 1 cup | | | Pepper Powder | : | 1 tsp | | | Sugar | : | little | | | Salt | : | to taste | | | Butter | : | 1 tbsp | | | Bread Slices | : | 2 (cut into cubes) | | | Oil | : | for frying bread slices | | |
| | Preparation: | | | | Cut onion into two halves. Boil tomatoes, onion and ginger in enough water till soft. | | | | Strain excess water and reserve it for stock. Peel tomato skins. Grind boiled tomatoes, ginger and onions into a pulp and strain it. Add some stock, salt, pepper, sugar to the pulp and bring it to a boil. | | | | Heat 1 tsp butter in a pan and add cornflour and stir. Add milk and keep stirring to avoid lumps. When the mixture starts thickening, remove from the heat. | | | | Add it to the boiling stock of tomato and onion. Stir and let it boil again. When it starts bubbling up, cook on a low fire for 5 minutes. | | Deep fry bread cubes in oil till light brown and crunchy. | | | | Serve soup piping hot garnished with croutons and a dash of butter. |
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