Tomato Soup Revisited

It was a cold and chilly day here in San Diego and that made me just want to cuddle up with my blanket and read a book. This weather was so perfect for something warm and comforting to drink/eat. The most comforting soup for me is Tomato Soup and so I decided to make myself some. I remembered that Mythreyee of Paajaka had posted on Tomato Soup and I decided to adapt her recipe as it was so easy and simple to follow. I did make a few changes here and there but I think I still was able to make some comforting soup for me and my family to have for lunch. My entry to MBP: Soup & Salad an event started by Coffee of The Spice Cafe, but hosted by Raaga, The Singing Chef




Gadgets:

Pan

Mixing spoon

Blender

Seive

Bowl

Ingredients:




Wine Ripe Tomato - 6

Celery - 1 cup chopped (used this instead of carrot) Bell Pepper - 1 (used instead of carrot)

Garlic - 2 cloves

Onion - 1

Bay leaf - 1

Cumin - 1 tsp

All purpose flour - 1 tbsp (used instead of corn flour)

Butter - 2 tbsp

Oil - 1 tbsp

Milk - 1/2 cup

Water - 3/4 cup

Salt

Pepper

Sugar

Cilantro

Preparation:





1. Heat the open faced pan and add 1 tbsp of oil and then add garlic, bay leaf,cumin and onion with a some salt and cook until they become transparent.

2. Add celery, bell pepper and cook for 2 minutes. Then add the chopped tomatoes, pepper and cook with water for 5 minutes.

3. Turn off the stove and cool it. Transfer into the blender and blend well.

4. Pass through a filter/seive and keep the liquid in a bowl.

5. Heat the pan again and add 1 tbsp of butter and turn the flame to low and add APF and make a rue. Add milk and the liquid and allow it to cook on low flame for 5 minutes with constant mixing.

6. Add pepper and sugar and cook for a few more minutes.

5. Toast the bread until they are crunchy. Add 1 tbsp of butter and cut them into cubes .Garnish the soup with the bread and cilantro.




6. Serve hot with Bread Cups.