Steps to Make Favorite Tomato soup with Garlic Butter toasted bread
Hey everyone, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, How to Make Award-winning Tomato soup with Garlic Butter toasted bread. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tomato soup with Garlic Butter toasted bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tomato soup with Garlic Butter toasted bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tomato soup with Garlic Butter toasted bread is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tomato soup with Garlic Butter toasted bread estimated approx 45 mins+cooling.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Tomato soup with Garlic Butter toasted bread using 15 ingredients and 3 steps. Here is how you can achieve that.
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A simple but delicious hot tomato soup with a quick Garlic Bread for the lazy cold winter days!!!
Ingredients and spices that need to be Prepare to make Tomato soup with Garlic Butter toasted bread:
- 225 gms Tomato roughly chopped
- 1 Small onion
- 1/4 tsp ginger paste
- 1/4 tsp garlic paste
- 1 tsp Kashmiri red chilli powder
- as per taste Salt
- 1 litre chicken stock or veg stock or water
- 1 tsp cornflour/cornstarch with 2 tbsps water
- 1 tsp butter
- as required Coriander leaves
- For Garlic Bread
- as Bread slices or buns whatever is available
- as needed Butter
- 2-3 Fresh Garlic chopped
- as needed Italian seasoning
Instructions to make Tomato soup with Garlic Butter toasted bread
- In a pot or kadai, add in chopped tomatoes, onion, ginger and garlic paste, kashmiri red chilli powder, little salt (check and adjust salt at the end) and about a litre of water or chicken/ veg stock.....cover and cook for 30 minutes and let it cool at room temperature.
- When it cools, pour it in a mixer jar or blender jar and puree everything and strain it in the same pot / kadai for a smooth soup. Put on the flame and bring it to boil. Add in Italian seasoning.
- Make the Cornflour slurry ready....add it in the boiling tomato soup....stirring simultaneously so that no lumps form...let it boil for about 2-3 minute more so that it thickens up....almost at the end add the butter too...check salt...add in if needed. Pour it in bowls and serve it with soup sticks, croutons or simply with a freshly toasted Garlic Butter bread (Link for the Garlic Bread is given below).
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