Though at the risk of being repeated, I am not a soup person. But who can say no to something that’s so delicious? Other than at home, I can vouch I have never sip a tomato soup elsewhere. Soup, if at all, has always been Sweet Corn Veg Soup. So I have enjoyed this version of Amma’s Tomato Soup. I had it at various times in life. Early years of remembering this, would be that time when I was recuperating from a fall, then during pregnancy. And when she wanted Konda to have an intake of Veggies, so she camouflaged them as soups. Since she was anyway going the full yard, she used to make for me too. Oh how I remember enticing Konda to drink this, saying Ammama made only for her, ‘cos she has to grown tall, strong and healthy! Magical words to get my daughter eat, is to say Ammama made for her. She will even eat a full meal that way!
Tomatoes – 2 medium
Carrot – 1 small
Onion – 1 medium
Clove – 1
Cinnamon – 1 “
Mint Leaves – 5
Salt to Taste
Pepper to Taste
All purpose flour – 1 tsp (opt)
Milk – 2 tbsp (opt)
Oil – 1 tsp
Butter/ Ghee – 1 tsp
Heat a pressure cooker with oil. Sauté chopped onions, cloves, cinnamon and mint leaves. Then add chopped tomatoes and carrot. Add the flour and stir well.
Stir for 2 mins, then add 1 cup of water and pressure cook it for 1 – 2 whistles. Once its done, remove the clove and cinnamon.
Grind the rest to a smooth paste. Cook it again for 5 mins. Add salt and pepper, water if required. Simmer and slowly add milk. Bring to boil.
Tomato Soup is ready to tuck you in for a sound sleep!