Oil Free Tomato Basil Soup

Here s a perfectly spiced oil free recipe of tomato and basil soup that is deliciously flavoured with veggies.
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Serves

2

Cooking Time

15-20 Min

Meal Type

SOUP

Preparation Time

30 Min

Difficulty

Medium

INGREDIENTS

  • For Soup : 1 tbsp Olive oil
  • 1 chopped carrot 1 chopped leek
  • 1 onion
  • 1 tsp black pepper corns
  • 1 tbsp celery
  • 2 tomatoes
  • salt to taste
  • 1 cup tomato puree
  • water as required
  • 1 bay leaf
  • Spinach juliennes For Corn Muffins : 1 cup all purpose flour
  • ½ cup corn flour
  • 1 tbsp oil
  • ½ cup Sweet corn kernels
  • ½ tsp baking soda
  • 1 egg
  • 1 tsp red chilli powder
  • 1 cup milk
  • Few basil leaves
  • For Salad : 1 tsp Olive oil
  • basil leaves
  • 1 tomato quartered
  • Mint leaves
  • For Garnish : Red chilli powder

PREPARATION

  1. 1

    For tomato basil soup heat olive oil in a pan. Add chopped carrot leek, onion, black peppercorns, celery, tomato, salt, tomato puree, water, and bay leaf. Cook until the veggies are soft. Transfer the soup to another pan. Blend the soup with a hand blender and strain it. For corn muffins, combine all purpose flour, corn flour, salt, oil, sweet corn kernels, baking soda, egg, red chilli powder, milk, and basil leaves in a bowl. Mix well to make batter. To silicone muffin moulds, add the muffin batter. Bake muffins in a pre heated oven at 200 to 225 C for 12 to 15 min. To a ramekin bowl, add julienned spinach at the bottom and pour tomato and basil soup. For the salad, combine quartered tomatoes with salt, olive oil, and basil leaves. Mix well. Serve the soup hot with tomato and basil salad and corn muffins. Sprinkle red chilli powder on the platter.
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