Welcome back to my cooking and health blog. I hope you like my blog and it also helps with your cooking and your skincare routine. Today I am going to introduce a new recipe to your friends. It is a very tasty and seasonal recipe because I am going to make a Classic Tomato Soup Pakistani Food Recipe at home and step by step instructions. It is very easy to make and eat any kind of food like garlic bread, grilled fish, and baked potatoes, and many other foods.
Silky tomato soup is like the little black dress of soups. Unadorned and paired with a grilled cheese sandwich, it’s a comforting lunch. Dressed up with simple garnishes, it makes a sophisticated start to a dinner party.
How To Store It:
This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.
How To Garnished It:
To add a creamy touch, try one of these garnishes:
Sour cream, Goat cheese & Parmesan garnish:
- In a small bowl.
- Combine 1/2 cup of sour cream with
- 1/4 cup crumbled goat cheese.
- Add 1 Tbs. freshly grated Parmigiano-Reggiano,
- 1 Tbs. thinly sliced chives,
- and 1 Tbs. extra-virgin olive oil.
- Mix thoroughly and season to taste with kosher salt and freshly ground black pepper.
- Add a dollop to each serving.
How To Make Classic Tomato Soup Pakistani Food Recipe Step By Step Instructions:
Here, I am sharing the recipe how to make tomato soup with step by step cooking procedure. Try this tomato soup and let me know how to tastes it in the comment section. I hope you like this recipe and it is ready within 30 to 40 minutes only. So let’s start the recipe:
- Extra-virgin Olive oil (2 tablespoons)
- Unsalted Butter (1 tablespoon)
- White Onion, finely chopped (1 large onion)
- Clove Garlic smashed and peeled (1 large)
- Maida, all-purpose flour (2 tablespoons)
- Chicken Broth or Chicken Stoke ( 3 cups)
- 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
- Sugar (1 & 1/2 tablespoons)
- Fresh Thyme (1 sprig)
- Salt and freshly ground black pepper
- thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes above) (3 tablespoons)
How To Cook It:
- In a nonreactive 5- to 6-quart Dutch oven,
- Heat the oil and butter over medium-low heat until the butter melts.
- Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes.
- Now, add the flour and stir to coat the onion and garlic.
- Add the broth, tomatoes, sugar, thyme, and 1/4 tsp.
- Each salt and pepper.
- Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan.
- Reduce the heat to low, cover, and simmer for 40 minutes.
- Discard the thyme sprig.
- Let cool briefly and then purée in two or three batches in a blender or food processor.
- Rinse the pot and return the soup to the pot.
- Season to taste with salt and pepper.
- Reheat if necessary.
- Serve warm but not hot, garnished with the herbs, or dolloped with one of the garnishes above.