Tomato Paneer Soup
Tomato paneer soup is made with boiled tomatoes and vegetables such as carrot and beetroot along with onions, ginger, and other spices. A smooth puree is first made and then boiled to the desired consistency over a low flame. The mashed paneer is eventually added along with fresh cream, butter, sugar, and finely chopped coriander leaves.
Ingredients
- 700 grams tomatoes roughly diced
- 150 grams paneer
- 3 pieces carrots peeled, roughly diced
- ½ beetroot peeled, roughly diced
- 1 piece ginger 2 inch in size, peeled, roughly diced
- 1 piece onion medium size, peeled, roughly diced
- Coriander leaves with stems, finely chopped
- 1 glass water 150 ml
- Salt to taste
- ¼ tsp black pepper powder
- ¾ tsp sugar
- 2 tbsp cream
- 20 grams butter
Instructions
- Take 700 grams of medium-sized tomatoes, 3 pieces of medium-sized carrots, ½ beetroot, 1 piece of ginger (2 inch in size), and a medium-sized onion. Dice them all roughly and put in a pressure cooker along with a glass of water. Close the lid and cook up to 2 to 3 whistles.
- Transfer them to a bowl and blend them in portions.
- Strain it and discard the residue to get a fine puree.
- Take 150 grams of paneer. Mash or grate it.
- Boil the puree. Remove the froth.
- Add ¼ tsp of black pepper powder and salt to taste. Mix and then add 2 tbsp of fresh cream.
- Add 20 grams of butter and a few freshly chopped coriander leaves.
- Add ¾ tsp of sugar and the mashed paneer.
- Check the consistency and transfer it to a soup bowl.
- Your healthy and tasty homemade tomato paneer soup is ready. Garnish it with fresh cream and chopped coriander leaves. Serve hot.
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Notes
I have used onions in the recipe. You may skip it if you want.
Always blend and strain the tomatoes for a fine puree and smooth texture for the soup.
I have added fresh cream to my soup. You may make it without it.
Do not cook the soup for a long time after adding the mashed paneer. It will make the paneer rubbery or chewy.
Nutrition Info (Estimation Only)
Nutrition Facts
Tomato Paneer Soup
Amount per Serving
Calories
222
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
10
g
63
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
44
mg
15
%
Sodium
62
mg
3
%
Potassium
508
mg
15
%
Carbohydrates
13
g
4
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
1823
IU
36
%
Vitamin C
27
mg
33
%
Calcium
213
mg
21
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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