Tomato and Sweet Corns Soup Recipe

Author: Cynthia Lee

Nutrition Information

Serves: 3

Calories: 89

Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 18.1 g
Sugar: 4.2 g
Sodium: 370 mg
Fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 0 mg

Recipe type: Appetiser

Cuisine: Chinese

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

It’s getting cold and you really want to have some sort of soup that can keep you warm and healthy and tomato soup is one of the most delicious and juicy soups I have ever come across with. It is also considered to be one of the favourite soups of our children for years. Home cooked tomato soups are way rich in taste as compared to tinned soups you find in the markets.

Ingredients

Ripe – 1 kg
Sweet – 1 tin
Tomato – ½ cup
White vinegar – 1 teaspon
Corn flour – 1 tablespoon
Parsley

Instructions

Take approximately 4 cups of water in a pot and put one kg of tomatoes in it and then boil them. Once they are boiled allow them to cool for some time.
Now take a blender and put tomatoes along with water in it and blend them well.
Now add tomato ketchup, jiggery and white pepper into the blend of tomatoes and cook them well.
Now take some water and dissolve corn flour in it then pour the mixture in the pot.
Stir all of them together until the blend becomes very thick and then add salt in it.
Now take 2 tablespoon of oil and fry the bread slices till they get brownish colour. Remove the slices and spread them on a piece of paper or tissue so oil can be absorbed.
Take another pot and add 3 tablespoons of sweet corns in it, then pour tomato soup over it. Now spread fried crispy bread over it, then parsley and cream.
Your 'hot' and 'sour' tomato and 'sweet' corn soup is ready to serve.