Tomato Soup With Cornflakes
Blended And Processed Cooked Fast And Tasty Kitchen Soups Vegetarian

Tomato Soup with Cornflakes | Tomato Soup Recipe

Tomato soup with cornflakes is an interesting twist to regular tomato soup. I am using deep fried cornflakes instead of croutons. I loved it and hope you try it and love it and let me know.

Here is the video for the recipe of Tomato Soup with Cornflakes

Ingredients

  1. 1 tbsp Oil or Butter.
  2. 1 Bay leaf.
  3. 2 dried Kashmiri red chilies.
  4. ½ tsp Black peppercorns.
  5. ½ inch chopped the ginger.
  6. 2 cloves of garlic.
  7. 250 gms or 2 Big Tomatoes.
  8. 2 medium-sized roughly chopped Onions.
  9. some freshly chopped Coriander.
  10. 3 cups water.
  11. Salt to taste.
  12. 1 tbsp fresh cream. (optional)
  13. 1 tsp Sugar.
  14. diced onion and chopped coriander for garnishing.

Instructions

Deep fry the Corn flakes:

  1. Heat oil in a deep fry pan.
  2. once the oil is very hot drop the cornflakes.
  3. and take them out as soon as they puff up into a plate lined with a paper towel.

To make the soup:

  1. In a pressure cooker add 1 tbsp oil.
  2. Once the oil is hot add 1 bay leaf and 2 dried Kashmiri red chilies.
  3. Saute them for a few seconds and then add ½ tsp black peppercorns.
  4. Then add ½ inch chopped ginger and 2 cloves of garlic if they are big ( 4 if small ).
  5. Saute them and add 2 medium-sized onions roughly chopped and saute until the onions turn translucent.
  6. Now add 2 big tomatoes or 250 gms tomatoes and some freshly chopped coriander and mix them well.
  7. Add ½ cup of water and pressure cook for 2-3 whistles.
  8. Let it cool after pressure cooking.
  9. Once it cools off, remove bay leaf and grind it into a smooth puree.
  10. Now over a saucepan place a strainer and put the puree into the strainer.
  11. Add some water into the jar and put that into the strainer and using a spoon strain the puree.
  12. After straining, put the saucepan over high heat on a stove, add 2.5 cups of water, 1 tsp sugar and add salt to taste.
  13. I am adding 1 tbsp fresh cream but it is totally optional.
  14. Bring the soup to a rolling boil and simmer for 2 minutes and the soup is ready to be served.
  15. Serve the soup with deep fried cornflakes and garnish with some chopped onion and coriander.

 

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