Who is not a fan of soups? No one can say no to hot piping soup served as an appetizer. Right?
My favorite among the various different types of soups available is the humble, simple and refreshing TOMATO SOUP.
This is one soup which will never go out of business. My memory of Tomato soup will always be the one my mom makes – it’s just perfect! The key ingredient is the Soup powder she makes 🙂
Today I decided to make this soup in a slow cooker ! YES, one more recipe to bring your slow cooker into action 😛
In spite of following my mom’s recipe step by step, I still feel I cannot match her level of cooking. 🙂
Here is the recipe for the perfect TOMATO SOUP in a slow cooker – yet another recipe with a touch of modernization.
Tomatoes – 2 big ones
Onions – 1 small or half of the big ones
Garlic – one clove
Ginger – 1 to 2 inch piece
Salt – as per taste
Sugar – 1/4 cup
Corn flour – 1/2 tsp
For the soup powder:
Cloves – about 15-20 (around 1 tsp)
Cinnamon – 1 stick
Dry red chillies – 4 to 5
Ghee – 1/2 tsp
Pressure cook the tomatoes, onion, ginger and garlic with enough water for 2 whistles. Once done allow it to cool down completely and then blend it into a smooth paste using just a little water. Keep the water which was used to pressure cook.
Meanwhile in a pan, add 1/2 tsp ghee and roast the cloves, cinnamon and dry chillies. Once cool, grind it to a powder.
In a slow cooker, add the blended tomato paste, 1.5 tsp of soup powder, Sugar, salt and around 2 cups of water (you can use the water used for pressure cooking). Mix well.
**optional: You can sieve the above blended mixture before transferring it to the slow cooker. I chose not to because i wanted the fiber content in the tomato skin to be mixed in the soup.
Slow cook on high for 2 hours.
When its 30 mins away from being done, mix 1/2 tsp of corn flour with water and add it to the soup. This gives a creamy thick texture to your soup.
Enjoy your hot tomato soup with a dollop of butter and with some fresh home made soup sticks 🙂