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Tomato Soup


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Tomato Soup


Tomato – 4 medium (chopped)
Beetroot – ¼ th of a medium beetroot (chopped)
Celery – 1 long stick (chopped)
Onion – 1 medium (chopped)
Garlic – 2-3 cloves (finely chopped)
Ginger – 1" pc (finely chopped)
Bay leaf – 1
Salt – as per taste
Sugar – 1 tsp or as per taste
Black or white pepper powder – as desired
Olive oil – 1 tsp
Corn starch – 2 tsp (dissolved in 2 tbsp water)(optional)
Water – 4 cup

Method of Preparation

1. Heat oil in a pressure cooker and add bay leaf, onion, garlic and ginger. Saute till you get
    the aroma.
2. Add tomatoes, beetroot and celery, and sauté for 1 minute.
3. Add little salt and water, and cook till vegetables are done. Cool, strain and keep the
    stock aside.
4. Remove bay leaf, grind the cooked vegetables in a mixer and add to the stock. If desired you
    can strain the soup again, at this stage, to get a smoother texture.
5. Bring to boil, lower heat and simmer for 3-4 minutes.
6. Adjust salt, add sugar and pepper powder, and mix well.
7. Add the corn starch, mix and simmer for another minute.
8. Serve hot with bread croutons.

Notes & Tips

1. Adding beetroot in this soup imparts a bright red colour as well as body (thickness). Do not add too much otherwise colour will darken and taste will also get affected.

2. I use corn starch to give the soup, a creamy texture and thickness, as I like it that way. But this is an optional ingredient hence you may do without it.