Monday, 30 December 2013

Tomato and Egg Soup

For me ,the best part of winter is the abundance of colorful fresh veggies, and tomato is one of them. This tomato soup is a very easy and quick, and best enjoyed with perfect crisp toast on a sunny winter morning. I have added two carrots along with tomato since my hubby doesnot like too much sour taste. You may omit the the carrot, if you like the soup more tangy.  


  • Tomato - 3
  • Carrot - 2
  • Cloves, cinnamon - 2 each
  • Garlic cloves - 4, chopped
  • ginger paste - 1 tsp
  • Onion - 2, chopped roughly
  • Egg - 1, beaten lightly
  • Butter - 1 tbsp
  • black pepper powder
  • Salt
  • Sugar - a pinch

In a pressure cooker . put Tomatoes and Water ( one tomato = one mug of water per person ), chopped carrot, cloves, cinnamon and a pinch of salt. Close cooker , give 3 to 4 whistles.
Open cooker . let it cool  and put in mixer with chopped garlic and make the Tomato Puree .

Take a pan , put Butter , when hot , put Garlic Paste, ginger paste and saute . Add the Tomato Puree , stir and let a boil . Add the stock too while boiling.

Now add the beaten Egg , a little at a time and keep stirring . Add a pinch of sugar, if you like.

Add salt and black pepper, as per taste and serve . Serve it with garlic or cheese bread.

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