Microwave Homemade Tomato Soup

One of the best gastronomic delights in the world is sipping spoonfuls of steaming hot, savory tomato soup. It is a comfort food that is both delicious and healthy. Especially if it is made out of fresh, ripe red tomatoes. You can get 40 percent of your daily vitamin C requirement from a single tomato. Plus, it is also rich in potassium, vitamin A, and antioxidants such as lycopene.
Tomatoes get their luscious red color from lycopene. Lycopene is a carotenoid, which is a natural food pigment that occurs in vegetables and fruits. Lycopene is not produced in the human body, hence it is essential to get it from dietary sources. Tomatoes have numerous health benfits other than having lycopene, which is a powerful antioxidants, that helps fighting cancers. Tomato is a good blood purifier, so consumption of tomato everyday helps in improving skin texture and color. tomato is a natural antiseptic, so it can help protect against various infections. Nicotinic acid present in tomatoes help to reduce blood cholesterol, thus helps prevent heart diseases. Tomatoes help dissolving gallstones. And tomatoes contain large amount of Vitamin C, provides 40 % of daily requirements.

Another interesting point is that lycopene is absorbed more efficiently by the body when the tomato is cooked or processed, and not when it is consumed raw. So, the best way to get benefits of Lycopene from Tomatoes, is to make a warm, hot Tomato soup that will not only delight your taste buds, but also give you the health benefits you need.
This time, I tried to make tomato soup in Microwave, it was quite easier than I expected, in less than 30  minutes you'll get a healthy and nutritious tomato soup to indulge...try it out

Ingredients :

Ripe tomatoes : 4 (medium)
Carrot : 1

Onion : 1(medium)
Garlic pods : 2(crushed)
Flour/wheat flour/corn flour : 1 tblsp.
Milk : 1/4 cup
Sugar : 1 tsp.
Salt and black pepper to taste

Butter : 1 tblsp.

Method :

• Cut tomatoes in quarters or in halves. Cut carrots in small chunks. Slice onions lengthwise.
• Place tomatoes, carrots, garlic and onions in a microwave safe bowl and microwave in high for about 5-6 minutes until veges get soft. Take out in between and stir to avoid foods to burn.
• Cool and puree mixture in a blender, adding a little water about 1 cup. Strain the mixture to remove tomato skin and seeds. Set aside.
• Now, in another big bowl, melt butter in microwave. Take out, and add flour, stir briskly. Microwave on high for 30 seconds. Then add milk slowly stirring continuously to avoid forming of lumps. Microwave for 2-3 minutes on HIGH or until thick. Stir in between. 
• Take out, add the pureed tomato mixture. Mix well with the white sauce. Add sugar and season with salt and pepper. Then microwave it for 2 minutes.
• Stand it for 2-3 minutes and remove from oven. Garnish with little butter and crushed black pepper.
• Serve hot with grilled sandwiches or with croutons.

Sending this piping hot soup to Sara of Sara's Corner who is hosting this month's MEC : Soups , event started by Srivalli of Cooking 4 All Seasons.

And to another event Healthy Inspirations event - Soups , hosted by Usha of Veg Inspirations

Tamarind soup with vegetables

This colorful vegetable soup is slightly different from others. It has a little sharp taste of red chilli. Tamarind gives this simple soup a great sour taste. It is very easy to make, refreshing and same time it's very healthy and delicious.


Ingredients :
Cabbage : 2/3 cup (thinly sliced)
Tomato : 1 (small - diced)
Corn kernels :1/3 cup
Handful green leaves like spinach or watercress(thinly sliced)
Red onion : 1 (medium-finely chopped)
Garlic : 3 cloves, crushed
Fresh red chilli : 1-2(to taste)(chopped)
Vegetable broth : 4 cups
Tamarind juice: 1/2 cup (2 tblsp. of tamarind soaked in 1/2 cup warm water)
Sugar : 1 tsp.
Butter/margarine : 2 tblsp.
Salt to taste
Black pepper powder
Fresh coriander leaves for garnishing

Method :

• Strain the tamarind, discarding the seeds and reserve the juice.
• In a pan, drop a little butter, add onion, cloves and red chillies. Stir for a minute or two, pour the broth. When it starts boiling, add the vegetables. Start with cabbage, carrots, tomatoes and green beans, lastly all greens and corn. Cook for 12-15 minutes .
• Add the tamarind juice and sugar and cook for another 5 minutes.
• Just before serving, sprinkle some black pepper powder and drop a cube of butter. Garnish with fresh coriander leaves. Serve hot.
  

Note: You can add any vegetable of your choice in this soup.

The ingredients and the cooking process fits perfectly for the Challenge Event by Veda Murthy of Iyergars's Kitchen. So I'm sending this post to her.......

Also sending this post to Tasty Palettes for her Vegan Ventures Round 2