TOMATO SOUP & BRUSCHETTA
Prep Time: 5 mins
Cooking Time: 30-40 mins
Serves: 2 people
Ingredients:
For the SOUP
– TOMATO – 4-5 NOS.
– ONIONS – 2 NOS.
– BEETROOT – 1/2 NOS.
– CHOPPED GARLIC – 2 SP
– CHOPPED GINGER – 1SP
– OIL – AS PER TASTE
– SALT – AS PER TASTE
– BAY LEAF – 1-2
– ROSEMARY – 2-3 STICKS
– KETCHUP – 2 SP
– SUGAR – 1/2 OF SALT (AS PER TASTE)
For BRUSCHETTA:
– SOURDOUGH BREAD – 1 LOAF
– CHOPPED ONION – 3 SP
– CHOPPED TOMATO – 3 SP
– MAYONNESE – 2 SP
– BASIL – 4-5 LEAF
– SHREDDED CHEESE – AS PER TASTE
Method:
– Roast tomato, onion, beetroot with chopped garlic and ginger for 10-12 mins.
– Once roasted let it cool and make a puree.
– Now add butter to the skillet with bay leaf & rosemary. Then add soup puree to it and boil.
– Add salt, sugar and ketchup and boil till consistent, your Winter Special Tomato Soup is ready !!
– For Bruschetta, prepare any topping and add it to fresh sour dough bread. Bake / grill it for 5 mins till cheese melt and there you have it.
– Let me know in comments how you liked the recipe. BIYEE !
{ CHAPTERS }
Introduction: 0:00
Prep Work: 0:15
Bruschetta: 2:11
Cooking: 3:16
Croutons: 4:09
Assembly: 4:50
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