Recipe for Tomato & Basil Soup


  • Tomatoes(quartered) 20-24 medium
  • Basil Leaves 24
  • Bay Leaves 2
  • Black Pepper Corns 20
  • Onions(sliced) 2 medium
  • Garlic (chopped) 8 cloves
  • Celery Stalks(chopped) 2 six-inch
  • Carrots(roughly chopped) 2 medium
  • Salt to taste
  • Gram Flour(besan) 2 tbsp
  • Sugar 2 tsp

Cooking Directions

Heat a non stick pan. Add bay leaves, half pepper corns & onions & roast untill onions turns.

Add garlic, celery & 3 tbsp of water.Stir & add carrots & tomatoes.

Reserve 6 basil leaves for garnishing and add the rest to the tomatoes.Stir & add salt.

Cook on medium heat till the tomatoes soften.Add 3 cups of water & bring to boil.Cover & cook for 10-15 minutes.

Pass mixture through the strainer & reserve the liquid.
Remove pepper corns & bay leaves from the residue and allow it to cool.

Process in blender to get a smooth puree.Roast gram flour in another pan till fragrant.

Add the pureed tomatoes & mix.Add reserved liquid and adjust consistency. Place the pan on heat.

Add sugar, salt, remaining peppercorns and let the soup simmer for a couple of minute.

Strain & bring to boil again.Garnish with the reserved basil leaves & serve piping hot.

Tomato & Basil Soup Photos

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