Nov 052014

The weather is just starting to get chilly outside and I am so so soooo much in the mood to sit in some cozy corner of the house sipping onto a bowl full of  hot soup.  It rejuvenates me and this is the time when I really crave for foods that can be made in a jiffy, the best one that fits this category is SOUPS 🙂

Here, I am sharing a healthy tomato soup that is freshened up with a touch of mint. You may add cream to make it creamy and silky smooth, you may also add some beets or any starchy food to make it heavier. Since, I made this for dinner I avoided any calorie-increasing ingredients in this. Well, try it out and let me know how it comes!! 🙂 🙂

Also, don’t forget to check my Tomato and Beetroot soup which I posted earlier.



Serves: 2

Cooking time: 20 mins


Tomato – 4, large (roughly chopped)

Mint leaves – ¼ cup (loosely packed)

Carrot – 1, medium (optional)

Onion – 1, small (roughly chopped)

Peppercorns – 1 tsp

Bay leaf – 2

Cumin powder – 1 tsp

Salt – to taste

Pepper powder – as required

Mint leaves – to garnish


  1. Take tomato, carrot, onion, bay leaf, mint leaves, peppercorns and 3-4 cups water in a bowl and pressure cook for about 3 whistles. Alternately you may cook the vegetables in a saucepan on stove-top.
  2. Once cooked, remove from heat and let cool.
  3. Discard the bay leaf and blend the vegetables along with its water to get a smooth paste.
  4. Heat oil in a pan and add the cumin powder. Then, add the blended puree and cook till it comes to one boil. At this point, you may add more water if required.
  5. Remove from heat and serve hot. Garnish with mint leaves and some salt and pepper if needed.

  6 Responses to “Tomato and Mint Soup”


    That looks so good!


    Sounds simple..perfect for winter!


    Love the color : )

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