How to make Tomato And Basil Soup -

Thick tomato soup flavoured with basil leaves

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Fresh basil leaves (ताज़े बेसिल के पत्ते )

Cuisine : Fusion

Course : Soups

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For more recipes related to Tomato And Basil Soup checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Paya Soup Pistou Tom Kha Gai Tomato Egg Drop Noodle Soup

Tomato And Basil Soup

Tomato And Basil Soup Recipe Card

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Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tomato And Basil Soup Recipe

  • Tomatoes quartered 20-24 medium

  • Fresh basil leaves 24

  • Bay leaves 2

  • Black peppercorns 20

  • Onions sliced 2 medium

  • Garlic chopped 8 cloves

  • Celery finely chopped 2 six-inch

  • Carrots roughly chopped 2 medium

  • Salt to taste

  • Gram flour (besan) 2 tablespoons

  • Sugar 2 teaspoons

Method

Step 1

Heat a non-stick pan. Add bay leaves, half of the peppercorns, onions and roast until translucent. Add garlic, celery and three tablespoons of water. Stir lightly. Add carrots and tomatoes. Reserve six basil leaves for garnish and add the rest to the tomatoes. Stir and add salt. Cook on medium heat till tomato pieces soften.

Step 2

Add three cups of water and bring it to a boil. Cover and cook for ten to fifteen minutes. Strain mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaves from the residue and allow it to cool. Blend in a mixer to get a smooth puree.

Step 3

Roast gram flour in another pan till a nice aroma is given out. Add the pureed tomatoes and mix. Add reserved liquid and adjust consistency.

Step 4

Place it on heat. Add sugar, salt, freshly crushed remaining peppercorns and let it simmer for a couple of minutes. Strain and bring to a boil again. Garnish with the reserved basil leaves and serve piping hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.