Cream of tomato soup

What's best to have on a cold rainy day? A piping hot cup of soup is my first choice. It may sound simple to say "tomato soup", but making it the right way has been a challenge to me always. The secret tip/trick here was the canned tomatoes. Somehow I avoid canned "anything", but for this, trust me, you either choose red ripe tomatoes, or else use the canned whole red tomatoes like me. Preferrably try looking for San Marzano italian canned tomatoes. Enough with the tomato talk, lets go ahead making it.....

You need
Red tomatoes - 1 big can 
Onions - 1/2-1/4 (finely chopped)
Garlic cloves -2
Celery - 1 stick (peeled and finely chopped)
Salt
Basil - Fresh/dried
Pepper
Butter - 2 tablespoons
Heavy cream 
Sugar - 1-2 tablespoons
Bay leaf - 1 optional

Method

• In a deep saucepan, start by adding 1 tablespoon butter followed by garlic cloves, onions and bay leaf. Allow the onions to sweat a little.
• Add celery followed by the tomatoes along with the tomato juice. Mash the tomatoes if they are whole and add water.
• Cover and allow to simmer until they turn soft. 
• Allow to cool and blend this mix leaving out the bay leaf.
• Strain the above blended ingredients and set aside.
• In the same saucepan add 1 more tablespoon of butter and pour in the strained soup.
• Add salt, pepper, sugar and allow to come to a simmer for about 10-15 minutes. Use a splatter screen.
• Make sure the sour taste of the tomato does not remain and the raw smell also goes.
• Add basil towards the end and turn off the heat.
• Pour into individual soup bowls and garnish with a dash of cream and some basil.
• Serve warm with croutons.

Sweet corn soup

You need
Corn kernels - 1 can
Carrots - a few (finely chopped)
Corn starch - 1/2-1 tablespoon
Salt
Pepper
Vinegar - 1 tablespoon
Green onions


Method

• In a medium saucepan combine the corn kernels, carrots and water/stock and bring this to a boil.
• Allow to boil until the carrots are almost done for about 5-10 minutes.
• Add salt, pepper and vinegar.
• Mix together the corn starch in little water and add it into the soup and thicken the soup to the required consistency.
• Boil for some more time.
• Garnish with green onions and serve hot.

Hot & Sour soup

You need
Tofu - 1 cake (cut long)
Mushrooms - 1/2 cup (diced)
Bamboo shoots - 1/2 cup (sliced)
Garlic cloves 1 (finely chopped)
Ginger - small piece (sliced)
Soy sauce - 1-2 tablespoons
Vinegar - 1 tablespoon
Salt
Corn starch - 1/2 tablepsoon
Sugar - 1 teaspoon
Green onions
Salt
Pepper
Oil


Method

• In a medium saucepan start by adding oil followed by garlic, ginger, bamboo shoots and the mushrooms.
• Saute for a while until mushrooms shrink and little and then add the sauces.
• Add soy sauce, vinegar, sugar, salt, pepper and required water to make a soup broth.
• Allow this to simmer for at least 10-15 minutes uncovered.
• Finally add the tofu.
• Mix the corn starch in some water and slowly add this to the soup, stirring well. This helps thicken the soup.
• Simmer for 3-5 minutes and turn off the heat.
• Garnish with green onions and serve hot.

Cream of Broccoli

What do you do with a big pack of broccoli florets? This soup is the best justice you can give for this wonderful vegetable which is packed with nutrients. Broccoli is not a hit amongst everyone. I like to have it stir fried the chinese style or else a soup like this. It can be a great meal for kids too.


You need
Broccoli florets - 4-5 cups
Onions - 1/4 cup (finely chopped)
Garlic cloves - 2 
Salt
Pepper
Cheese - any combo
Heavy cream - 1 cup
Butter - 2 tablespoons
Olive oil
Mint leaf
All purpose flour - 1 tablespoon

Method

• In a deep pan, add little olive oil followed by garlic cloves and onions. 
• Sauté until onions turn translucent and then add broccoli florets, water to just immerse the broccoli, cover and boil.
• When the broccoli gets soft, it is time to blend the ingredients.
• To the blended mixture add salt, pepper and heavy cream and bring to a simmer. 
• For the rue - in a separate small pan, add 1 tablespoon of butter and flour and stir well until flour turns brown. This will take about 1-2 minutes.
• Pour this into the soup and add water if it is to thick.
• Finally add cheese and switch off.
• Garnish with a dollop of butter, cheese and a mint leaf.
• Serve hot

Cream of mushroom

I have tried this particular soup so many times in several different ways, but this method was the best I could ever get. It turned out like the ones served in restaurants. 


You need
Button Mushroom - 2 cups (chopped)
Onions -1/2 (finely chopped)
Garlic - 2 cloves
Salt
Pepper
Olive oil
Butter - 1 tablespoon
Heavy cream - 1 cup
Milk - 1 cup
All purpose flour - 1 tablespoon
Parsley


Method

• In a deep pan start by adding olive oil followed by onions and garlic cloves. Saute for a minute and add 1.5 cups of mushrooms and saute until mushrooms shrink and become soft.
• Add flour and and sauté until the flour turns light brown and then add milk. Add water if required. Blend the ingredients with an immersion blender and bring this to a boil.
• Add salt and pepper and reserved 1/2 cup of finely chopped mushrooms and boil.
• Finish off with heavy cream, butter and finely chopped parsley.
• Serve hot.

Roasted tomato & Basil

With the winter months coming soon there is nothing better than hot steamy soup to comfort the soul. The words roasted and basil purely bring out the aroma in the dish. It makes your house smell wonderful. You will know soon. 


You need
Tomato - 4 (halved)
Onions - 1 (diced)
Fresh Basil (finely chopped)
Garlic - 2 cloves (finely chopped)
Salt
Pepper
Nutmeg - a pinch
Butter - 1 tablespoon
Olive oil
Heavy cream/milk - 1 cup


Method

• In a baking tray assemble the tomato, onions and garlic. Drizzle some olive oil on them, add salt and pepper and place it in the oven at 350F until they are roasted. Don't let them burn. 
• Peel the tomato and set the oven vegetables aside.
• In a deep pan, add olive oil followed by the roasted vegetables and sauté for a minute. Add water and blend the ingredients with an immersion blender until smooth.
• Add required salt, pepper and nutmeg and bring this to a boil.
• Finish off with heavy cream, fresh basil and butter.

Cream of Celery

Celery, though a new entrant in my kitchen has definitely taken the top spot in being the most fibrous and flavorful vegetable in the same kitchen. It has a nice crunchy texture to it that makes it good in stir fries, diced in hot & sour soup or manchurians. But this soup is the ultimate which brings out the whole vegetable. It is a hit amongst the kids, trust me, unless your kid is really fussy.


You need
Celery - 3 cups (Peeled and diced)
Onions - 1/2 (Finely chopped)
Potato - 1 small (Diced)
Garlic - 2 cloves (Finely chopped)
Salt
Olive oil
Butter - 1 tablespoon
Pepper
Heavy cream/Milk - 1 cup
Fresh Parsley (finely chopped)


Method

• In a deep pan add olive oil, garlic, onions and sauté until onions turn translucent. Add celery and potatoes and sauté.
• Add water and boil the vegetables until they become soft. 
• Use an immersion blender and blend the celery and potato broth to a smooth consistency.
• Add salt, pepper, heavy cream/milk and water if needed and allow to boil for another 5 minutes.
• Optional - You could add a few finely chopped celery and allow to boil.
• Garnish with parsley and butter and serve hot.
• Note - Straining the soup is optional if you need a silky smooth texture.