Yellow Tomato Soup Soup Recipes Sanjeev Kapoor Khazana

This mildly fragrant and lightly-spiced yellow tomato soup served with toasted bun with mustard sauce and mixed cheese is light on the stomach.

YELLOW TOMATO SOUP

Ingredients

15-20 medium yellow tomatoes, cut into quarters
4 tbsps olive oil
2 tbsps finely chopped garlic
2 medium onions, roughly chopped
10-12 fresh thyme sprigs
Salt to taste
Crushed black peppercorns to taste
2 brun pavs, thickly sliced
Butter for applying
Mustard paste for applying
Grated mixed cheese for sprinkling
Chopped fresh parsley leaves for garnish

Method

1. Heat olive oil in a cooker. Add garlic and onion and mix well. Cook till the onion turns translucent.
2. Pluck the leaves of thyme and add into the pan and mix well. Cook till the mixture turns golden brown.
3. Add the yellow tomatoes, mix and cook for 2-3 minutes. Add salt and crushed black peppercorns and mix well. Cook for 1-2 minutes.
4. Stir in 2 cups water, cover and cook under pressure for 4 whistles on high heat.
5. Preheat the oven at 180C.
6. Apply some butter on one side of each slice of brun pav. Arrange on a baking tray with the butter side facing up and place this in the preheated oven and bake for 4-5 minutes.
7. Bring the tray out of the oven and apply some mustard paste on each slice of brun pav and sprinkle mixed cheese. Place the tray back into the oven and bake till the cheese melts.
8. Open the cooker once the pressure has reduced completely. Allow the mixture to cool slightly.
9. Transfer the mixture into a mixer jar and blend to a fine mixture.
10. Pour the soup into a serving bowl. Garnish with parsley leaves and serve hot with the prepared toasted brun pav slices.

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