Easy

Tomato

Bread

 tranche

Carrot

unit

Olive oil

tablespoons

Onion

Soft butter

White sugar

Garlic

Water

Basil

Indian Tomato Soup

In a large pot, heat butter and olive oil. Add chopped onions and sauté until they become translucent.

Add minced garlic and sauté for a minute until fragrant.

Add chopped carrots and cook for a few minutes.

Add chopped tomatoes, sugar, salt, and black pepper. Cook until the tomatoes are soft and the mixture thickens.

Pour in the vegetable broth / water and let the soup simmer for about 15-20 minutes.

Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender, puree, and return it to the pot.

Preheat the oven to 180°C (350°F).

Serve the Tomato Soup hot, garnished with fresh basil leaves and accompanied by the homemade croutons.

Easy

30 min

Starter

Soup

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

5 min.

Step #3

2 min.

Step #4

5 min.

Step #5

15 min.

Step #6

0

Step #7

0

Step #8

0

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