Easy Indian Tomato Soup Saar Recipes

TOMATO SOUP RECIPE

Steps:

• Heat oil in a pan. Add bay leaf, garlic and onions. Saute all of these on a high flame for 3 to 4 mins.
• Then add in tomatoes and salt. Stir and cook until soft.
• Next add in basil and cook until tomatoes turn completely mushy. Turn off and cool.
• Discard the basil & bay leaf.
• Add the mushy tomato mixture along with the juices to a blender jar.
• Pour 1 cup water or stock and blend smooth.
• Place a sieve over a pot & transfer the blended tomato soup to it.
• Filter and discard the leftovers. Bring it to a boil on a medium heat & simmer for 2 to 3 mins.
• Meanwhile stir in corn starch in half cup water and add it gradually to the boiling tomato soup.
• Stir constantly and boil until slightly thick.
• Add sugar & more salt if desired. Simmer until it reaches a desired consistency.
• Next add herbs & pepper. Cover the soup & turn off the stove.
• Allow it to cool down a bit before adding the cream. If you prefer to use cashew nuts, soak them in ¼ cup hot water for 30 minutes. Add them to a small chutney grinder along with the soaked water and puree until you get a thick and smooth cream. If needed add a few tablespoons more water for consistency. Use this to top your tomato soup while serving.
• Transfer tomato soup to serving bowls. Garnish with herbs & cream. Enjoy with croutons.
• Spread butter on the bread slices and toast them on a medium heat until crisp.
• Then cut them to bite sized pieces.

TOMATO SAAR

Steps:

• Rinse tomatoes well in water. Then quarter them. Keep aside.
• In a pan bring 1.5 cups water to a rapid boil.
• Add the tomatoes. Cover the pan and simmer on low to medium flame for 6 to 8 minutes till the tomatoes are tender.
• The tomatoes have to get softened. Let the tomatoes cool down at room temperature or become warm.
• Then strain the tomatoes using a strainer, so that seeds are removed from the stock. Keep the reserved stock aside. Alternatively you can purée the tomatoes separately and then strain the purée. Then grind coconut, chilies and cumin separately. Since I do not strain tomato purée, I grind everything together.
• Add the cooked tomatoes in the grinder jar. Also add ½ cup fresh grated coconut, 2 to 3 teaspoons chopped green chilies and ½ teaspoon cumin seeds.
• Without adding water grind to a smooth consistency.
• Now take the tomato and coconut paste in a pan. I have used the same pan in which I cooked the tomatoes.
• Add the reserved stock.
• Add ½ cup water in the grinder jar. Swirl and rotate the jar, so that the tomato-coconut paste stuck at the sides and bottom of the jar gets mixed with the water.
• Now add this water in the pan. You can add water as required. You can overall add ½ to ⅔ cup water.
• Season with salt as per taste.
• Add ½ teaspoon jaggery or sugar. You can add less or more as per your taste.
• Mix very well and keep the pan on a stove top on low to medium flame.
• Bring the tomato saar to a boil. Then switch off the flame. Cover and keep aside.
• In a tadka pan or a small frying pan, heat 2 tablespoons oil. Keep the flame to a low.
• Then add ½ teaspoon mustard seeds. Let the mustard seeds begin to crackle.
• When the mustard seeds begin to crackle, add ¼ teaspoon cumin seeds.
• Let the cumin seeds also crackle.
• Then add 8 to 10 curry leaves and 1 red chili (broken and seeds removed). Fry for a couple of seconds till the red chilies change color. Take care not to burn them.
• Switch off the flame and add ¼ teaspoon turmeric powder and 1 pinch asafoetida. Mix well.
• Now pour this tempering in the tomato saar.
• Cover the pan with a lid and allow the tempering flavors to get infused in the saar for 3 to 4 minutes.
• Then stir the tomato saar. Now add 2 tablespoons chopped coriander leaves and mix well.
• Serve tomato saar with steamed rice accompanied with a side veggie stir fried dish.

SIMPLE TOMATO SOUP

Steps:

• Heat butter and olive oil in a large saucepan over medium-low heat and cook onion and garlic until onion is soft and translucent, about 5 minutes. Add tomatoes, water, sugar, salt, pepper, red pepper flakes, celery seed, and oregano. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
• Remove from heat and puree with an immersion blender. Reheat soup until warm and season with more salt and pepper if desired.

EASY INDIAN TOMATO SOUP (SAAR)

Steps:

• Place the tomatoes and 1/2 cup water in a microwave-safe bowl, and cook on High 4 minutes in the microwave. Reserve the cooking water. Cool tomatoes slightly, peel, and discard skins. Process the tomatoes, reserved water, and garlic in a blender or food processor until smooth.
• Melt the ghee in a skillet over medium heat, and cook the mustard seed 1 minute. Stir in the curry leaves. Pour the processed tomatoes and garlic into the skillet. Stir in remaining 1 cup water. Mix in sugar, paprika, and salt. Bring to a boil, reduce heat to low, and mix in the cilantro. Continue cooking 5 minutes. Serve warm.