Wednesday, 21 March 2012

Spicy Creamed Tomato Soup with Dill



Made n Enjoyed
Hello readers,
Hope I am not too late to post this recipe, because just now my daughter reminded me that yesterday it was officially first day of spring...!! also mother nature is showing us signs too , sun shines mostly whole day, temperatures are getting milder and many kind of flowers are blooming..I think even in spring you can have soup , what do you say ? well yes or no I am gonna post this recipe anyway, otherwise draft will sit in my documents for another year..I better write the recipe now..so let's get started
You will need:-
  • 200 g fresh tomato
  • 200 g tinned tomato
  • 2 small carrot diced
  • 1 small red chili diced
  • 1 small onion chopped
  • 1-2 cloves garlic chopped
  • 11/2 tbsp mix of Italian herbs
  • 1 tbsp oil
  • 2 tbsp fresh dill chopped
  • salt to taste
  • 300 ml vegetable stock ( I used vegetable stock cube in hot water )
  • 2-3 tbsp single cream ( vegan can use soy cream )
  • 1-2 tsp sugar
  • 1/2 tsp black pepper powder

Method:-
Heat oil in a pan, sweat onion and carrot few minutes. Add garlic and chopped chili cook little further. Now add tomatoes, mix herbs, sugar,salt vegetable stock and mix very well. Leave cove rd to simmer on a low heat about 20-25 minutes. ( I used pressure cooker, ready in less than 5 minutes) Turn the heat off and allow it to cool for a little before blending it to a smooth soup. While blending it add half of the dill. Once again heat soup gently for 4-5 minutes and add the remainder of the dill, cream and black pepper powder. Serve hot with any type of bread. I served mine with Dill potato cake.

6 comments:

  1. Soup looks delicious and so the bread ...

    ReplyDelete
  2. Wonderful soup n perfect color!!

    ReplyDelete
  3. Delicious anf flavourful soup..
    Anjana

    ReplyDelete
  4. u making me hungry. lovely soup and pics.
    Love Ash.

    ReplyDelete
  5. The soup looks delicous. Love the pictures!

    ReplyDelete

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