This is one of the easiest and most popular soup recipe across the globe. Every household has a family recipe for this soup which they hold on to and take pride in . And why wouldn’t they, as it’s one of the favourite the comfort food everywhere.

The recipe I share here is the one I make in my family. It’s not a restaurant style fancy soup and doesn’t need too many complicated ingredients.

I always use fresh farm tomatoes and always highly recommend every one to use fresh ingredients over canned ones. The reason being the color, artificial taste enhancers and preservatives added to any canned products that not only disturbs the final taste and throws is off balance but they are also not good for health as most of these are usually high in both sugar and salt contents.

In this recipe, I use just 3 ingredients shallots (use onions if shallots are not available), garlic and ripened and fresh tomatoes (of course!) I use both butter and olive oil, you can use either of them. And I use a bit of half and half. You can go for full fat cream if you don’t mind. It will definitely taste better and will be needed in lesser quantity.

*You can save a bigger batch in freezer too.

I’ve tried various versions of this recipe by changing the proportions of ingredients and this one is the best of all.

RECIPE:

INGREDIENTS:

• Fresh and ripe tomatoes : 500gms
• Shallots: 3-4
• Garlic: 3 cloves
• Half-and-half: 1/2 cup
• Salt and pepper: to taste
• Butter: 1 tbsp
• Olive oil: 1 tbsp
• Parsley to garnish

METHOD:

• Blanch the tomatoes. For that: Heat water in a big pan and bring it to boil. Once the water is boiling, take off the flame and add tomatoes. Leave in for 5-8mins and then put in cold water immediately.
• Peel off the skin from tomatoes, chop in small pieces and keep aside.
• In other pan, heat oil and butter (adding oil with butter prevents butter from burning)
• Add shallots and garlic and sautè for 2 minutes. Add chopped tomatoes and cook till soft and mushy.
• Optional but suggested: take off the flame once tomatoes are completely cooked. Let it cool.
• Put this whole mixture in a blend and give it a churn. Alternatively, you can use an immersion blender and blend it into a smooth paste.
• Seive to remove and big chunks and pieces.
• Put the strained paste back on heat and when it’s hot, add water and half and half.
• Add salt and pepper and mix well
• Taste the final soup and adjust salt or cream if needed.
• Take of the flame, pour in a soup bowl and garnish with parsley.