Tomato Basil Soup
This recipe is from the book “The Complete Vegetarian Cuisine By Rose Elliot”. I am not really a cook book person. Don’t get me wrong, I am a foodie, but I cannot follow the directions on a recipe to save my life. Still, whenever I go to a library I have this urge to visit the cook book section for a really good book. That is how I came across this. I just took the book to “read” and learn of interesting recipes. But this book changed my life about the one thing I couldn’t do properly, Soups!!! I know to make a one of a kind soup, but a traditional soup, no!! This book changed my life. The soup recipes are perfect. It just has a few ingredients and very simple steps. You have to absolutely try it. Here is the book I am reading. Enjoy!
- 1 Onion
- A Teaspoon of ghee or oil
- 2 medium potatoes
- 8 medium tomatoes
- salt and pepper to taste
- Chopped Basil to garnish
I am not sure if it would copyright violation to post the instructions, hence I am going to leave it out. If you are sure that I can post it, leave me a comment and I will update this post.
After reading through much material on copyright, I decided to add the instructions from how I did it. So here you go.
Putting It Together
- In a heavy pan put down some ghee / oil / butter and saute the onions. Don’t brown them, else your soup would come out brown. Cover and cook slowly. Have patience
- Next add in the potatoes and sprinkle salt enough for the potatoes and onions. Cover and saute until soft
- Add in the tomatoes and add rest of the salt and pepper. Cover and cook for 2 mins
- Add in about 2 cups of water (add in slowly so that you know how thick or thin you want the soup)
- Cover and let it simmer for 5 mins
- Puree the mixture in a blender and return it to the pan to warm it up
- Switch off and garnish with chopped basil leaves. If you put it in hot the basil leaves will release its aroma
- If you want to save the soup for later, do not add in the basil and just refrigerate. When you are ready to eat, warm it up on stove top, taking care not to let it boil or simmer. Add in the basil leaves and serve. You can drizzle the top with some olive oil for added touch