Homemade fresh herb soups not only gives the taste but also builds the immune system.
The original recipe calls for boiling the tomatoes and chopping them, I peeled the skin off and blended the blanched tomatoes for a smoother texture.
Here is a simple soup recipe to enjoy..
Preparation Time: 10 minutes
Cook Time: 30 minutes
Source: 400 Best Ever Soups
Tomatoes: 4 medium
Bay leaf: 1
Green onions/ scallions: 4 chopped into 1/2 inch pieces
Garlic: 2 cloves crushed
Ground black pepper: 1 teaspoon
Coriander leaves/ cilantro: 1/4 cup
Water or Vegetable stock: 3 cups
Corn starch/flour : 1 tablespoon
Yogurt : 2 tablespoons beaten to garnish
Salt to taste
Wash and boil the tomatoes for 3 minutes, peel the skin off and blend them once they are cooled.
Heat oil in a soup pot, add the blended tomatoes, bay leaf. Cook for 2 minutes, add green onions and cook for 5 minutes. Add the garlic, coriander leaves, pepper and salt. Add water or stock, mix well and cook on medium heat for 15 minutes.
Make a slurry with corn starch and 3 tablespoons of water and add that to the soup. Mix well. Cook until the soup is thick enough ( about 5-7 minutes). Turn off the stove.
Strain the soup, press the tomatoes in the strainer so all the flavors are extracted.
Garnish with yogurt and croutons.