Two-layer Tomato-Broccoli Soup

Two-layer Tomato-Broccoli Soup

Hearty red tomato soup has a topping of healthy green broccoli puree - two distinct layers are visible, making this an unusual soup.

Serves 6

0.5 cup chopped onion
3/4 cup chopped carrots
0.5 cup chopped potato
500 g/1 lb ripe red tomatoes - chopped
1 tsp butter
1" stick cinnamon (dalchini)
4-5 peppercorns (saboot kali mirch)
3-4 cloves (laung)
1 tsp tomato ketchup
1.5 tsp salt and 0.5 tsp pepper or to taste
0.5 tsp sugar, or to taste

2 tsp butter
0.5 cup chopped broccoli
1/4 tsp salt
1/4 tsp pepper


Melt 1 tsp butter in a deep pan. Add cinnamon, peppercorns & cloves. Stir for 30 seconds.

Add chopped onion, carrot and potato. Stir till potato starts to change colour.

Add the chopped tomatoes and cook for 2-3 minutes.

Add 4 cups of water. Add salt, sugar and pepper. Bring to a boil. Cover and cook on low heat for 15 minutes. Remove from heat and cool. Strain and reserve the liquid as well as the solids in the strainer.

Blend the solids to a smooth puree. Mix the strained liquid with the puree to get a thick soup.

Reheat the soup in a saucepan. Add ketchup. Check salt, pepper. Add more if required. Keep aside.

For the topping, in a separate pan heat 2 tsp butter, add chopped broccoli, saute for 2 minutes. Add 1/4 tsp salt, pepper and 1/3 cup water. Give one boil. Remove from heat. Cool and blend in a mixer to a smooth thick puree. Add 1 tbsp water. Keep aside.

To serve, separately reheat the tomato soup and the broccoli topping to a boil. Pour the prepared tomato soup in serving bowls. Swirl 2 tbsp of hot broccoli topping over the tomato soup in each bowl. Serve immediately.

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