Tomato Basil Soup (Without Cream)

Tomato Basil Soup is a thick, rich & heavy creamy soup however this is my version trying to make it lighter on both stomach n calories.

Tomato Basil Soup (Without Cream)Serves: 6
Serving Suggestion: Serve as an appetizer OR can be served as main course with bread as
the soup is very filling.
1 Large
non-stick wok OR any Large Pot & Lid
Hand Blender OR Food Processor
1 Sieve
5 Raw Tomatoes – Peeled & Cut into 4
½ Large Red Bell Pepper/Capsicum – Chopped
½ Large Onion – Finely Chopped
1½ Stick Celery – Finely Chopped
2 Cloves of Garlic – Peeled & Chopped
2 Tbsp Oil – (U can use any flavorless oil)
1 Cup Stock –  (You can
use any between Chicken OR
IF stock is not available add water
2 Tbsp Tomato Paste – Store Bought OR Homemade
4-5 Whole Black Pepper
5-6 Large Basil Leaves –
Chopped into halves
Salt – As per your taste
2 Tsp of Tabasco Sauce – Optional to add a slight spice
¼ Cup Milk – (You can use any from whole to 1% fat)  – Optional
Few Leaves of Fresh
Coriander for Garnish – Optional
  1. Heat oil in a non-stick
    wok and add black pepper, onion & garlic. Saute for 2 min (Till onion
    becomes golden in color).
  2. Now add red bell pepper,
    celery, tomatoes, salt and sauté for 2 min, then cover with lid and cook for 5min
    on low.
  3. After 5min the vegetables
    would have become mushy, now add tabasco sauce (Optional), tomato paste, basil leaves, stock OR Water. Cover and cook
    for another 6-7min on low heat & then turn the heat off and let it cool.
  4. Once the mixture is warm
    to touch, blend it using a hand blender OR food processor.
  5. Now mix milk to the
    churned soup mixture and bring to a boil on low heat and then turn it off.
  6. Sieve (Since it’s a thick n chunky soup) and Serve Hot.

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