Tomato soup

One thing that i have always noticed is when I’m making soup,it’s always a very calm experience,something about having a pot of liquid on a slow simmer with the aromas wafting,changing with the addition of another ingredient,there is no hurry no frenzy,the build up of flavours takes a bit of time and while waiting,stirring,my thoughts always drift to the person/persons who will be tasting it…while this happens with almost every dish I cook…with soups I do feel the thoughts linger longer almost as if it matches the way a soup is cooked …in a lingering fashion on the stove…and it always never fails to bring a smile in my thoughts and on my face !

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  • 1. De seed the tomatoes and remove the skin by blanching for 1 minute in boiling water
  • 2. Chop up the tomatoes
  • 3. In a deep pan,heat the olive oil
  • 4. Add the garlic,onion and celery and saute well until soft
  • 5. Add the tomatoes and saute,until it gets pulpy,add a dash of water and keep stirring until cooked
  • 6. Add 2 cups of water and let boil well...add salt,pepper and a dash of sugar if the tomatoes are very sour
  • 7. Take off the heat and let cool
  • 8. Puree it fine or chunky however you prefer...taste for seasoning
  • 9. Return the puree to the hob,add the milk and then turn heat on low,stirring gently
  • 10. Check seasoning
  • 11. Roll up the basil leaves and cut into thin strips
  • 12. Add to the soup,reserving a bit for garnish
  • 13. Take off heat,ladle into bowls ,garnish with shredded basil leaves and toasted croutons and serve hot/warm.

About Chef

Shanthini Rajkumar