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Tomato Soup Revisited

Written By FewMinute Wonders on Saturday, May 24, 2008 | 1:37 PM

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


Mixing spoon





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






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.


  1. Pictures are awesome and very well presented and thanks for choosing from my blog.


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