Tomato Soup

Talking about the soups, it is the cream of tomato soup recipe that makes the top score. There are distinctive kinds of soups like cream of vegetable soup, mushroom soup, hot and sour soup and sweet corn soup etc that find a place for themselves in the restaurant food menu card, but the fresh tomato soup is definitely the most demanded by people.

Creamy tomato soup receipe does not consist of cumbersome steps. In fact, it is very easy to prepare this recipe. As far as the nutritional value of tomato soup is concerned, it contains about 3.5 gram proteins, 23.7-gram carbohydrates, 8.3-gram fats and 180 calories. Here are presented the steps as to how to make the receipe of fresh tomato soup.

• Cooking Time: 35 minutes

• Ingredients
  • 150g tomatoes
  • 1small onion
  • 1 table spoon arrowroot
  • 1/2 cup skimmed milk
  • 1 cup water/stock
  • Salt/ pepper
  • 1 teaspoon (10g) white butter

• Method:
  • Take a pan and put half the butter in it for heating purpose.
  • Put the chopped onion and tomato in the pan and fry them for about 5 minutes.
  • Add some water or stock to it and simmer the vegetables for 15 - 20 minutes, until it softens.
  • Take a blender and put the mixture in it for the purpose of liquidizing. Now strain the soup mixture.
  • Pour the left out butter into the pan and heat it. Stir in arrowroot. Cook for 2 minutes.
  • Take the pan off the fire and add milk to it. Now put the mixture on heat again. Bring it to a boil and cook for about 3-4 minutes, until the mixture thickens and becomes smooth.
  • Whisk the tomato puree into the white sauce. Heat to the serving temperature.

Hot and Sour Soup

Chinese Hot and Sour Soup

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

For a vegetarian version of Hot and Sour Soup, leave out the pork.

Ingredients:

• 1 cake tofu (fresh, if possible)
• 2 ounces pork tenderloin
• Marinade:
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)
• Other:
• 1/2 cup bamboo shoots
• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
• (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
• 1 small handful dried lily buds
• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons red rice vinegar, white rice vinegar, or red wine vinegar
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

Preparation:

Hot and Sour Soup Directions:
Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.


Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)


To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.


Bring the water to a boil. When it is boiling, add the bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
Stir in the salt, sugar, soy sauce and vinegar and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).


Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.


Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.


(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)


Adjust the ratio of water to chicken stock as desired.




Veg.Hot and Sour Soup

Ingredients2 tbsp. cabbage finely shredded
2 tbsp. carrot finely julienned (slivers)
1 tbsp. cauliflower finely chopped
1 small stalk celery, finely chopped
1 tbsp. spring onion greens finely chopped
1/4 tsp. ginger grated
1/2 tsp. red chilli sauce
1 tsp. soya sauce
1 tsp. brown vinegar
1/4 tsp. pepper powder
salt to taste
2 tsp. cornflour
1 tsp butter or oil
4 cups water or vegetable stock

Method

 
Heat fat, add vegetables, ginger, except spring onions.
Stir fry till cooked, add spring onions, stir.
Add stock, chilli sauce, soya sauce, vinegar and stir.
Bring to a boil, simmer for 7-8 minutes.
Add salt and pepper.
Mix cornflour in 1/2 cup water, and pour into soup, stirring continuously.
Cook for 2 minutes. Serve hot. 

Sweet Corn Soup

Ingredients:

 
1 corn
spring onion
vegetable stock
5 tsp tomato sauce
1 cloves cinnamon
1 cloves cardamom
2 tsp pepper
½ onion
1 tomato
4 green chilies
salt, sugar to taste

To be ground into paste

 
onion
tomato
green chilli

Method:

 
Add the required vegetable stock and the ground paste.
Now take a cloth and put the spices and make that into a small bag
Put the corn and allow them to boil for 20 minutes.
Then put the sugar, salt and pepper and the spring onion.
Now add the tomato sauce.
Take out the vessel and remove the spice bag.
Ready to serve.

Sweet Corn Chicken Soup Recipe

Ingredients

 1 cup cooked chopped (or shredded) chicken
1 cup cooked sweet corn kernels
4 cups chicken stock
1 egg white, lightly beaten
1/4 cup chopped spring onion
1 tbsp corn flour
Pepper as per taste

Method

 
Bring the chicken stock to boil.
Add chicken pieces and corn kernels.
Dissolve corn flour in 1/4 cup water.
Add it to the stock, stirring continuously so no lump is formed.
Let it simmer for 10 mins.
Add spring onion and pepper.
Let it simmer for another 5-7 mins.
Slowly pour in egg white, stirring continuously.
Take off from fire immediately after putting the egg white.
Garnish with coriander leaves / chicken pieces / corn kernels.
Serve hot.

RED PUMPKIN SOUP

Preparation Time :20 Minuts

Cooking Time : 20-25 Minuts

Servings : 4

Ingredients :

Red pumpkin (bhopla/kaddu), diced: 1 kilogram
Butter : 4 tablespoons
Bay leaf : 3
Black peppercorns : 15-20
Onion , sliced : 3 large
Salt : To taste
White pepper powder : 1 teaspoon
Lemon juice : 1 tablespoon
Fresh cream : 1/2 cup

METHOD:

Heat the butter in a pressure cooker; add the bay leaves and peppercorns. Add the onions and sauté for two minutes.Add the diced pumpkin and sauté for half a minute. Add four cups water and cook under pressure until pressure is released once (one whistle). Strain and reserve the stock. Purée the vegetables. Add the reserved stock and one cup of water to the purée. Add the salt and white pepper powder and bring to a boil. Stir in the lemon juice. Serve hot, garnished with fresh cream.

Sweet Corn Chicken Soup

Ingedients :

100 grams of boneless chicken

1 tsp paper powder 

a pinch of ajinomoto

salt as required 

1 egg separated 

1/2 tin of canned sweet corn 

2 tbsp of conflour

 Method :

1. Boil the chicken with little pepper powder and salt and shred it
2. In a pan add 4 soup bowls of water
3. Add the ajinomoto, salt let it boil
4. Add the shredded chickens into the water, stir well
5. Add the corns stir it well
6. In a half a cup of cold water add the cornflour mix it thoroughly
7. In the pan add the cornflour mixture slowly stirring well
8. Let if boil well, but stir it well, note the soup consistency
9. Finally in a small cup beat the egg white well
10. Take a big hole strainer and strain the egg into the soup
11. Serve immediately with pepper powder    

Carrot & Coriander Soup

Preparation TIme : 5 min

Cooking Time : 15 min

Servings : 4

Ingredients :

Carrots, chopped : 650 grams

Fresh coriander leaves : 1 medium bunch

Butter  : 2 tablespoons

Bay leaves  : 2

Black peppercorns : 1 teaspoon

Onion , chopped : 1 medium

Garlic, chopped : 6-8 cloves

White pepper powder  : 1/2 teaspoon

Salt  : to taste

METHOD :

Chop fresh coriander leaves finely and reserve the stems.Heat butter in a deep pan, add bay leaves, black peppercorns, onion, garlic and sauté for two minutes. Add carrots, coriander stems and five cups of water and bring to a boil. When the carrots are completely cooked, remove them and put in a blender to make a fine puree. Boil and reduce the stock slightly and strain. Take the puree in a deep pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves. Serve piping hot.

Celestial Vegetable Soup

Preparation Time : 5 min

Cooking Time : 10 min

Servings : 4

Indredients :

Carrot, cubed : 1 medium
Green peas, shelled : 1/2 cup
Vegetable stock : 3 cups
Cornflour/ corn starch : 2 tablespoons
Oil : 1 tablespoon
Green capsicum, cubed : 1 medium
Mushrooms, quartered : 8-10
Corn niblets : 2 tablespoons
Salt  : to taste
Sugar :a pinch
Whole dry red chillies, crushed : 1/2 teaspoon
 

METHOD :

Boil carrot and green peas in vegetable stock for two to three minutes. Set aside. Dissolve cornflour in half a cup of water. Heat oil, add capsicum and mushrooms and cook for two to three minutes on high heat. Add warm vegetable stock along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chillies. Add blended cornflour, stirring continuously. Cook on high heat for one minute. Serve piping hot.

Chicken & Spinach Soup

A nice creamy spinach soup with the bite size of chicken pieces.
 

Preparation Time : 2 minutes
Cooking Time : 40 minutes
Servings : 4

INGREDIENTS

Boneless chicken : 200 grams
Spinach, shredded : 2 bunches
Oil : 3 tablespoons
Butter : 1 tablespoon
Bay leaf : 1
Onion , chopped : 1 medium
Garlic, chopped :2-3 cloves
Salt : to taste
Black peppercorns, crushed : 1/2 teaspoon
Potatoes, boiled and mashed : 2 medium
Milk : 1/4 cup
White bread slices : 2 slices
Black pepper powder : to taste
Dry oregano : 1/4 teaspoon
Whole dry red chilli, crushed : 1

METHOD :

Cut the chicken into small dices.Heat one tablespoon of oil and butter together. Add bay leaf. Add chopped onion and garlic and sauté. Add shredded spinach and remove bay leaf. Add salt, crushed peppercorns and one cup of water. Cook for two to three minutes. Add boiled and mashed potatoes and cook for two to three minutes. Remove from heat and add milk. Let cool and blend well in a blender. Remove the crusts from the bread slices and cut into croutons. Dilute the spinach puree with milk or water and heat in a pan. Fry the croutons in a teaspoon of oil in another pan till they begin to change colour. Add one more teaspoon of oil and shallow fry further till they are crisp. Drain onto an absorbent paper and keep aside. Heat the remaining oil in another pan, add boneless chicken pieces and sauté till cooked. Sprinkle salt and pepper powder. Add salt to the soup. Flavour the croutons with oregano and crushed red chilli. To serve, put the chicken pieces in a soup cup. Pour the soup over them. Top with the bread croutons and serve hot.

Chilled Cucumber & Buttermilk Soup

Preparation Time : 5 min

Cooking Time : 10 min 

Servings : 4

INGREDIENTS :

Cucumbers, chopped :            2 peeled medium
Buttermilk :                              3 cups
Ginger, chopped :                   1/2 inch piece
Green chillies, chopped :        1-2
Salt :                                       to taste
White pepper powder :           1/2 teaspoon
Fresh mint leaves :                 6-8 leaves
Fresh mint leaves :                 to garnish
Lemon juice :                          2 teaspoons

METHOD  :

Take chopped cucumber in a blender. Add ginger, green chilli, salt, white pepper powder and mint leaves and blend till smooth.Add buttermilk, lemon juice and blend again. Transfer into a serving bowl and chill. Garnish with mint leaves and serve. 

Recipe Tip :

 
Buttermilk should be lump free. If you do not have buttermilk, you can mix equal quantities of curd and water and whisk till smooth.

Corn Soup

Preparation Time : 5 min

Cooking Time  : 15 min

Servings  : 4

Ingredients :

Corn kernels :               1/2 cup

Creamed sweet corn :   1 /12 cups

Butter :                          2 tablespoons

Onion , chopped :          1 small

Garlic, chopped :           2 cloves

Milk :                             1 cup

Salt :                              to taste

Black pepper powder :   1 tablespoon

METHOD :

Heat butter in a large saucepan and saute chopped onion and garlic on medium heat for three minutesAdd fresh corn and one cup of water and cook till corn is soft. Add creamed sweet corn and stir. Mix milk with and three cups of water and add to the corn mixture. Bring it to a boil, reduce heat and simmer for a while. Add pepper powder and salt to taste. Stir and serve piping hot. 

Cream of Asparagus & Almond Soup

A light green color creamy soup enriched with almonds.

Preparation Time : 15 min 

Cooking Time : 15 min

Servings : 4 

Ingredients :

Asparagus :                       300 grams
Almonds :                          10-12
Salt :                                  to taste
Butter :                               2 tablespoons
Onion , chopped :               1 medium
Refined flour (maida) :        2 tablespoons
Vegetable stock :                2 1/2 cups
Black peppercorns,             crushed : 4-5
Milk :                                   2 cups

METHOD :

Trim the asparagus, discarding the woody part of stalks. Cut the remainder into short lengths, keeping a few tips for garnish. Blanch tips in enough boiling salted water for one to two minutes. Drain and pack. Blanch the remaining asparagus in enough boiling water for two to three minutes. Drain and pack. Puree in blender. Set aside. Broil or dry roasted almonds over medium heat until almond skin color changes slightly. Remove from heat, cool and chop into pieces. Set aside. Melt the butter in a saucepan and add onion. Sauté over low heat until soft. Stir in flour and cook for one minute, then gradually add the broth and whisk so that no lumps are formed. Bring the mixture to a boil. Simmer for two to three minutes or until thickened, add the asparagus puree, salt and crushed pepper. Add milk and cook for two or three minutes, stirring constantly. Serve hot garnished asparagus and cream.

Cream of Vegetable Soup With Spinach

Preparation Time : 5 min

Cooking Time : 15 min 

Servings : 4

Ingredients :

Cabbage, chopped  : 1/4 medium
Carrot, chopped  : 1 medium
Cauliflower, grated : 4-5 florets
French beans, chopped : 6-8
Potato, boiled and chopped : 1 medium
Spinach, shredded : 1 small bunch
Butter : 1 tablespoon
Onion , chopped :1 medium
Refined flour (maida) : 2 teaspoons
Vegetable stock : 2 cups
Salt  : to taste
White pepper powder : to taste
Cream  : 2 cups

METHOD :

 
Heat butter in a pan, add onion and sauté for two minutes over medium heat. Add cabbage, carrot, cauliflower and French beans. Stir and cook on high heat for three to four minutes. Sprinkle refined flour and cook for two minutes, stirring continuously over medium heat or till flour starts giving a cooked aroma. Stir in the vegetable stock (or water) and salt. Stir and bring to a boil. Add potato and white pepper powder and cook till the vegetables are cooked. Add spinach and simmer for three to four minutes. If the mixture is too thick you can add a little more vegetable stock and adjust the consistency. Add cream and switch off the heat. Serve hot. 

Recipe Tip :


You can add whole wheat flour (atta) instead of refined flour (maida). You can add skimmed milk instead of vegetable stock and then there is no need to add any cream.

Creamy Chicken & Onion Soup

Preparation Time : 5 min 

Cooking Time  :  15 min

Servings  : 4 

Ingredients :

Butter : 2 tablespoons
Onion , chopped : 1
Boneless chicken : 150 grams
Salt : to taste
Tomatoes, chopped : 2
Red chilli powder : 1/4 teaspoon
White pepper powder : to taste
Chicken stock : 1 litre
Soda bicarbonate : a pinch
Cream  : 4 tablespoons
Fresh basil leaves : 4-5
Croutons, toasted : 20-24

METHOD :

Heat butter in a pot. Add chopped onion and sauté for a little while. Cut chicken into small pieces, add to the pot and continue to sauté. Add salt and mix. Add chopped tomatoes and continue to sauté. Add red chilli powder, white pepper powder and mix. Add ¾ cup water or chicken stock and a pinch of soda bi carbonate. Let it cook. Once it is cooked keep it aside to cool. Strain. Blend in a mixer to a smooth puree. Pour the puree into a pan. Add chicken stock (or water) to adjust the consistency you require and mix well. Bring it to a boil. Adjust seasoning and take off the heat. Add fresh cream and stir. Pour into individual bowls. Add croutons. Garnish with basil leaves and serve immediately.

Lemon & Coriender Soup

A sharp soup flavored with herbs.

Preparation Time : 5 min

Cooking Time : 15 min

Servings : 4

Ingredients : 

Lemon juice : 2 tablespoons
Fresh coriander leaves, chopped : 2 tablespoons
Oil  : 2 tablespoons
Onion , chopped  : 1 medium
Spring onion bulb , chopped  : 1 medium
Ginger, chopped  : 1 inch piece
Garlic, chopped  : 5 cloves
Gram flour (besan)  : 2 tablespoons
Vegetable stock : 4 1/2 cups
Cabbage, chopped  : 1/4 small
Carrot, cubed  : 1 medium
Black peppercorns, crushed  : 7-8
Salt  : to taste

METHOD : 

Reserve the stems of coriander leaves. Heat oil in a pan. Add onion, spring onion bulb, ginger and garlic and sauté till translucent. Add gram flour and continue to sauté till you get a nice aroma. Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil. Add crushed peppercorns and continue to boil. Add half of the chopped coriander leaves and cook for five to ten minutes. Strain and keep aside cooked vegetables. Heat the strained soup. Add salt, lemon juice and bring to a boil again. Season with the remaining chopped coriander leaves and serve hot. 

Lemon & Tortilla Soup

A tangy vegetable maxican soup.

Preparation Time : 5 min

Cooking Time  :  15 min

Servings  : 4 

Ingredients : 

Lemon juice  : 1 tablespoon
Saffron (kesar) : a pinch
Oil  : 2 teaspoons
Oil  : to deep fry
Onions, chopped : 2 medium
Green chillies, chopped : 4
Vegetable stock : 4 cups
Salt : to taste
Tomato, chopped : 1 medium
Walnut kernels, halved : 4
Cream : 1/2 cup
Lemon, quartered : 1

METHOD :

Cut tortillas into strips into five by one centimeter. Melt a tablespoon of warm water, saffron. Until brown and crispy deep-fried tortilla strips in a skillet, heat enough oil and deep. Drain on absorbent paper and set aside. Heat two teaspoons of oil in a large saucepan, until soft onion, onion, green pepper and saute add. Add the vegetable stock and salt. Cover and simmer for twenty minutes. Add tomatoes and simmer for five minutes in a. Lemon juice, walnut pieces and stir in saffron. Remove the soup from the fire. Stir fried tortilla strips and fresh cream. Garnish with lemon pieces and serve warm.

Recipe Tip :

Vegetable stock to boil water to make roughly garlic carrots, green beans, onions, leeks, celery into small pieces, such as vegetables. Once boiling, simmer for ten minutes is coming. Strain.

Vegetable Manchow Soup

A fabulous chinese soup tht  is easy to make & quite feelling.

Prearation Time  : 30 min

Cooking Time : 15 min

Servings : 4

Ingredients :

Carrot, finely chopped  : 1 medium
Cabbage, finely chopped  : 1/4 small
Green capsicum, seeded and chopped  : 1 medium
Tofu, finely chopped  : 50 grams
Mushroom, finely chopped : 3-4
Oil  : 2 tablespoon + to deep fry
Noodles, boiled  : 1 cup
Spring onions, finely chopped  : 2
Garlic, finely chopped  : 10-12 cloves
Ginger, finely chopped  : 1/2 inch piece
Green chillies, finely chopped : 2
Vegetable stock : 4-5 cups
Salt  : to taste
White pepper powder : 1/2 teaspoon
Red chilli sauce : 1/2 tablespoon
Dark soy sauce  : 2 tablespoons
Cornflour/ corn starch : 3 tablespoons
Vinegar  : 1 tablespoon
Spring onion greens, chopped : 1 stalk

METHOD :

Chop fine all vegetables and boiled in a wok and deep fry until golden and crispy noodles asideHeat enough oil in the hold. Heat two tablespoons of oil in a skillet deep. Fresh onion, garlic, ginger and green pepper. Sauté for a minute, carrots, cabbage, green pepper, soy cheese, mushrooms and vegetables, add stock or water. Excitement and add salt and the soup come to boil. White pepper, red pepper sauce, dark soy sauce and simmer 2-3 minutes, add soup. Blend the corn flour and a little stock and add to soup stirring constantly. Cook until soup thickens. Add vinegar and spring onion greens. Serve hot garnished with crushed fried noodles.