Classic Tomato Soup that's vegan & gluten free. Serve it with a crusty bread.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- Tomatoes - 3 ripe
- Onion - 1
- Carrot - 1
- Garlic – 2
- Italian seasoning – 1 tsp
- Water – 4 cups
- Sugar – 1/8 tsp
- Black pepper – to taste
- Salt – to taste
- Olive Oil – 1 tsp
Blanching the tomatoes:
Wash the tomatoes and make 2 slits in the form of X at the bottom of the tomatoes.
Bring 3 cups of water to bubbling boil. Place the tomatoes in the hot water, close with a lid and let it be for 10 mins.
After 10 mins take out the tomatoes and peel the skin off the tomatoes. I did this in the microwave. Once the tomatoes cool, chop them into big chunks.
Make the tomato soup:
Heat a sauce pan with olive oil. Add garlic, onions, carrots and sauté for 2 mins. Add tomatoes and mix well.
Add 4 cups water, salt, Italian seasoning, close with a lid and let it come to a boil over low flame. Let it cook for 5 more mins over low flame.
Now gently scoop out the cooked vegetable chunks with a ladle and transfer it to a mixie jar.
Pulse a few times at regular intervals. Do not grind it at one go and make into a puree or paste. There should still be vegetable chunks. If you have an immersion blender, you can pulse in the sauce pan itself.
Now transfer the pulsed vegetable back to the broth, add sugar, black pepper and let the soup simmer for 5 more minutes.
Garnish with coriander leaves or parsley and serve piping hot in individual soup bowls with croutons or garlic bread.