Cheese Corn and Tomato Soup
by k_aar
06 Jan 2002
This recipe has been viewed 13834 times
Cheese corn and tomato soup offer an awesome combination of flavourful cheese in the traditional corn and tomato soup. Add toasted croutons and mint sprigs to this cheese corn and tomato soup and enjoy as snack or appetizers before meals.
Cheese Corn and Tomato Soup recipe - How to make Cheese Corn and Tomato Soup
Preparation Time: 15 MINUTES Cooking Time: 30 MINUTES Total Time:
INGREDIENTS: FOR THE WHITE SAUCE
1/2 tbsp plain flour (maida)
1 tbsp butter
1 cup milk
3/4 cup water
1 tbsp grated processed cheese
FOR THE TOMATO SOUP
8 to 10 medium sized ripe tomatoes
1/4 beetroot
1 large sized onion
2 to 3 flakes of garlic (lehsun)
1 cup White Sauce
3 cups water
salt and pepper to taste
TO SERVE
1 cup sweet corn (makai ke dane), boiled
1 cup grated processed cheese
Method
Method For the white sauce
For the red soup
For serving :
Method For the white sauce
- Method For the white sauce
- Take butter in a heavy bottomed pan , heat add flour and stir till flour turns light brown
- Add milk & water , stir taking care that no lumps are formed
- Add cheese when sauce has thickened , remove from fire
For the red soup
- For the red soup
- Boil the tomatoes , beetroot , onion & garlic using the 3 cups of water
- Blend in a mixer & strain
- Add white sauce ,salt & pepper to taste
- Simmer for 3 – 5 minutes
For serving :
- For serving :
- Put boiled corn and cheese in soup bowl top it with hot soup and serve immidiately
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