Tomato Basil Soup (Without Cream)

Tomato Basil Soup is a thick, rich & heavy creamy soup however this is my version trying to make it lighter on both stomach n calories.

Serves: 6

Serving Suggestion: Serve as an appetizer OR can be served as main course with bread as the soup is very filling.

Tools:

1 Large non-stick wok OR any Large Pot & Lid

1 Hand Blender OR Food Processor

1 Sieve

Ingredients:

5 Raw Tomatoes – Peeled & Cut into 4

½ Large Red Bell Pepper/Capsicum - Chopped

½ Large Onion – Finely Chopped

1½ Stick Celery – Finely Chopped

2 Cloves of Garlic – Peeled & Chopped

2 Tbsp Oil - (U can use any flavorless oil)

1 Cup Stock -  (You can use any between Chicken OR Vegetable) IF stock is not available add water

2 Tbsp Tomato Paste – Store Bought OR Homemade

4-5 Whole Black Pepper

5-6 Large Basil Leaves – Chopped into halves

Salt - As per your taste

2 Tsp of Tabasco Sauce – Optional to add a slight spice

¼ Cup Milk – (You can use any from whole to 1% fat)  – Optional

Few Leaves of Fresh Coriander for Garnish - Optional

Method:

1. Heat oil in a non-stick wok and add black pepper, onion & garlic. Saute for 2 min (Till onion becomes golden in color).
2. Now add red bell pepper, celery, tomatoes, salt and sauté for 2 min, then cover with lid and cook for 5min on low.
3. After 5min the vegetables would have become mushy, now add tabasco sauce (Optional), tomato paste, basil leaves, stock OR Water. Cover and cook for another 6-7min on low heat & then turn the heat off and let it cool.
4. Once the mixture is warm to touch, blend it using a hand blender OR food processor.
5. Now mix milk to the churned soup mixture and bring to a boil on low heat and then turn it off.
6. Sieve (Since it’s a thick n chunky soup) and Serve Hot.