Savour These Hot Soups In Monsoon

August 18, 2018 Author: Gaurav Shingala
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Though soups are an all time favourite of the diet conscious and foodies alike, monsoons make the soup all the more appealing. More so if the soup is hot, tasty and filling, serving the role of a small meal in itself.

Not only that. Supplement your soups with warm buttered breads, or rolls and you have a wholesome meal ready! Here we bring you some recipes that can be tried at home.


4 medium sized capsicums – cut into big pieces
2 tomatoes – cut into big pieces
2 cups water
1/2 cup milk
2 tsp cheese spread
1 tsp salt
1/2 tsp pepper or to taste
1 tsp butter


1. Microwave capsicums and tomatoes with 1 cup water in a microwave-safe bowl for 3 minutes.

2. Remove from the microwave, cool.

3. Add 1 cup water. Churn in a mixer to get a smooth puree. Strain puree.

4. To the strained puree add milk, cheese spread, salt, pepper and butter. Microwave for 6 minutes.

5. Pour into individual bowls and serve hot.



This delicious ginger soup with tomato puree is easy, delicious and healthy. Makes a great start to any meal.


Ginger – 2 tblsp, finely chopped or grated
Corn Flour – 1/4 cup
Dry Red Chillies – 3 to 4, crushed
Garlic – 1 tsp, minced
Tomato Puree – 1 cup
Butter – 1 tblsp
Salt as per taste
Black Pepper Powder as per taste
Water – 4 to 5 cups


1. Heat butter in a pan.

2. Saute the ginger, red chillies and garlic for a minute.

3. Add the corn flour and saute again for a minute more or until the raw smell disappears.

4. Pour the water, tomato puree and stir well.

5. Simmer for a few minutes.

6. Season with pepper and salt.

7. Serve warm.


This homemade cream of mushroom soup is a great way to start a meal. Delicious and easy to make, it is also healthy and tasty.


Button Mushrooms – 450 gms, sliced
Onion – 1, chopped
Butter – 2 tblsp
Corn Flour – 2 to 3 tblsp
Garlic – 1 tsp, finely chopped
Thyme – 1/2 tsp
Thick Cream – 1/2 cup
Vegetable or Chicken Stock – 2 1/2 cups
Black Pepper Powder as per taste
Salt as per taste
Coriander Leaves – little, finely chopped


1. Heat butter in a large, deep pan over medium flame.

2. Add the mushrooms and salt.

3. Stir well and cook until the mushrooms turn golden brown.

4. Add the onions and cook for a minute or two.

5. Add the garlic and cook for a minute more.

6. Add the corn flour and stir well.

7. Pour the stock, thyme and stir.

8. Simmer until the soup starts to bubble and reduce flame to low.

9. Cook for 30 to 60 minutes.

10. Transfer to a blender or using a hand blender, puree the soup until smooth or slightly coarse, in batches.

11. Add the cream and stir.

12. Simmer for a few minutes and adjust salt and pepper.

13. Pour into serving bowls, garnish with coriander leaves and serve at once.


A delicious and comforting soup with onions served with toasted cheese bread on top.

Onions – 500 gms, finely chopped
Maida (Plain Flour) – 1 1/2 tblsp
Vegetable Stocks – 2 litres
Sugar – 1 tblsp
Bread – 6 to 8 slices
Cheese – 1 cup, grated
Butter – 1 cup
Garlic – 2 cloves, finely chopped
Bay Leaves – 2
Salt as per taste
Black Pepper Powder as per taste


1. Melt butter in a heavy-bottomed pan over medium flame.

2. Add the onions and bay leaves.

3. Saute for 3 to 5 minutes or until onions turn light brown.

4. Add maida and stir well.

5. Cook for 3 minutes and pour the stock.

6. Bring to a boil and then simmer for 30 to 45 minutes.

7. Sprinkle salt and pepper powder.

8. Toast the bread slices.

9. Spread cheese on top and grill until cheese melts fully.

10. Pour the soup into serving bowls.

11. Add the toasted cheese bread on top.

12. Serve at once with crispy bread croutons.

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