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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.
Serve as an appetizer OR can be served as the main course with bread as the soup is very filling.
1 Large non-stick wok OR any Large Pot & Lid
1 Hand Blender OR Food Processor
5 Raw Tomatoes – Peeled & Cut into 4
½ Large Red Bell Pepper – 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 Vegetable or just 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
Heat oil in a non-stick wok and add black pepper, onion & garlic. Saute for 2 min (Till onion
becomes golden in color).
Now add red bell pepper, celery, tomatoes, salt and sauté for 2 min, then cover with the lid and cook for 5 minutes on low.
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.
Once the mixture is warm to touch, blend it using a hand blender OR food processor.
Now mix milk to the churned soup mixture and bring to a boil on low heat and then turn it off.
Sieve (Since it’s a thick n chunky soup) and Serve Hot.