3 lg Ripe tomatoes 2 tb Ghee 1 lg Onion, coarsely chopped 1 sm Potato, cubed 3/4 c Tomato paste 7 1/2 c Vegetable stock 1 pn Thyme 2 sm Dried red chilies, chopped 6 ea Whole cloves 12 ea Peppercorns 3 ea Bay leaves Salt Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant's "Indian Cuisine"
How To make Hot Rough Tomato Soup's Videos
Creamy Vegan Tomato Basil Soup
This soup is going to rock your world- watch the video to find out what the secret ingredient is for the creamiest vegan soup ever!
EASY TASTIEST TOMATO SOUP #shorts
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Spicy Tomato & Red Pepper Soup
Tangy tomato and the delightful infusion of chilli cut beautifully through rustic red pepper to give a deliciously warming soup to stave off the January blues this winter.
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MAKING tomato soup from fresh tomatoes
There’s nothing like fresh tomato soup, it is completely different from tomato soup from a can. In this video we show you how to take the tomatoes right from the garden and process them into a wonderful bowl of soup. Once you have the basics you can add whatever you want to your tomato base. We like to add some salt sugar and cream cheese. Hope you enjoy the video
Creamy Tomato Soup (Can Be Made Dairy-Free!)
A deliciously creamy tomato soup is the perfect recipe to make when the weather is cold outside. But what's best about this tomato soup is that it has no dairy, so whether watching calories or totally avoiding, this is the recipe to make!
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INGREDIENTS - 2 tbsp butter (or oil) - 3/4 cup diced celery - 3/4 cup diced carrot - 1 cup diced onion - 1 1/2 tsp salt - 1 tsp pepper - 2 cloves garlic - 1 6-oz can tomato paste - 1/2 tsp chili flakes - 1/2 tsp celery seed - 1 28-oz can diced tomatoes - 1 15-oz can white beans, drained - 1 tbsp apple cider vinegar - 1 cup water (as needed) INSTRUCTIONS - Melt butter (or oil) in a 4-quart saucepan over medium-low heat. Add the celery, carrot, onion, salt, and pepper. Stir and cover to allow the vegetable to soften but not brown, 4-5 minutes. - Once the vegetables have softened and released some liquid, add the garlic and tomato paste. Cook the tomato paste until it has darkened and wants to coat the bottom of the saucepan, 2-3 minutes. - Add the chili flakes and celery seed and stir. Pour in the tomatoes, white beans, and water. Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally until the carrots are fully soft, 15-20 minutes. - Once the carrots are fully soft, remove the soup from the heat and add the apple cider vinegar. Pour the soup into a blender canister. Leave the vent on the lid open and cover with a dishcloth to allow the steam to escape. Blend until smooth and creamy, 1-2 minutes. Return to the saucepan and keep warm until ready to serve.
#tomatosoup #winter
Instant Vegetables Hot & Sour Soup | वेज हॉट एंड साॅर सूप | Healthy Veg Soup Recipe | Chef Ashok
Instant Veg Hot & Sour Soup | वेज हॉट एंड साॅर सूप | Healthy Veg Soup Recipe | Chef Ashok
ingredients:- cabbage 50-100 gm .50 gm beans 3 no mushroom 1 carrot .50 gm broccoli 3 type capsicum 2 tsp chop garlic 2 green chilli 1 tsp chop ginger 1 tsp oil 1.5 tsp salt 1 tsp aromate powder 1 tsp black pepper crush 1 tbsp vinegar 2 tsp dark soya sauce 2-3 tsp corn flour spring onion