Here is one version of my tomato soup.
Honestly, I leave it up to you to decide which one is better. As for me, I am very indecisive and would opt for any of the two depending on the availability of the ingredients at hand.
Both are topped with home-made croutons and butter. Two ingredients that plays the role of the heart and the soul in this tangy flavoured bowl.
I tell my kids to let the croutons sit in the soup for a minute and then eat it just when it’s almost losing the crisp but hasn’t really lost it yet. Haha you know, just an eating technique. Why, other foods have techniques!! Take OREO for an example!! Doesn’t it taste better dunked in milk?
Ingredients: (serves 5-6bowls)
* 3 potatoes
* 1 carrot
* 7 ripe tomatoes * 1 inch slice, ginger
* 4 cloves, garlic
* 3-4 cups water or bone broth
* salt, according to taste
* 1/4 tsp cinnamon powder
* a few drops, tobasco (optional)
* dried parmesan (for garnish)
1. In a pressure cooker, add all of the ingredients mentioned above except for tobasco.
2. Let the cooker sit on medium high heat for 4-5 whistles.
3. Turn off heat and allow all the pressure to release from the pressure cooker.
4. Open lid and let cool.
5. Using a food processor, blend all the ingredients together. At this point, you will have a thick but lumpy soup with peels is tomato and carrots.
6. Strain the soup through a wire mesh strainer, using the back of the laddle to help with the process.
7. Pour the strained soup back into a pot or pan.
8. Re-heat before serving.
9. For a special kick in the soup, add 4 drops of tobasco into each serving bowl. (OPTIONAL)
10. In each serving bowl, also add 1 tsp of butter on top, along with some croutons and dried parsley. Serve Hot.