Hungry but don't feel like eating anything heavy. This often happens in summer. It may happen to you many times. In such a situation, instant soup is the best option. This will make your stomach full and will not be heavy. That's why we have brought two such delicious soup recipes for you:

Tomato Soup

What you need

Half a kilo of tomatoes

1 teaspoon chopped garlic

Half a bowl of finely chopped onions

2 tablespoons butter

1 teaspoon sugar

Crushed black pepper

1 tablespoon fresh cream

4 to 5 mint leaves or freshly chopped coriander leaves

Salt to taste

Make it like this

Wash the tomatoes thoroughly and cut them into cubes. Now put butter in a pot add chopped garlic and stir.

Add onion and fry for 4 to 5 minutes until it becomes transparent. Now add tomatoes and salt and stir.

Let it cook on a medium flame for about 10 minutes. Keep stirring in between.

If it starts sticking to the pan, then sprinkle some water and then stir.

Now remove it from the flame, let it cool, and grind it in a blender jar. Make it like a puree. You can also strain it.

Now put this puree back in the pot and dilute it by adding a cup of water. It should neither be too thick nor too thin.

Now add sugar to it and stir the soup on low heat until it becomes hot. Do not boil it. Season it with freshly ground black pepper mix well and remove from the flame.

Add cream to it and mix. If you feel less salt and black pepper, then you can add it on top.

Now take out the tomato soup in a bowl and garnish it with mint leaves or coriander leaves and serve.

Mushroom Soup

What is needed

200 grams button mushrooms

2 tablespoons butter

1 medium-sized onion finely chopped

2 to 3 cloves of garlic finely chopped

1 tablespoon refined flour or atta

Crushed black pepper

Mushroom stock

1 cup full-fat milk (at room temperature)

2 tablespoons heavy cream or whipping cream

Salt to taste

How to make

Wash the mushrooms thoroughly and cut them into long pieces. Take a pan, add chopped garlic and onion, and stir. Fry the onion until it becomes soft and transparent.

Now add chopped mushrooms to the pan and fry until it turns brown. When its water starts drying, add refined flour or atta to it.

Keep stirring it on low flame until the raw smell of flour goes away. Now add crushed black pepper to it and mix well.

Add one cup of water or mushroom stock to it and stir well. Add milk to it and stir for a while. Then add salt and mix.

Cook it for another 4 to 5 minutes until the soup thickens. Now add cream to it.
Turn off the gas. Take it out in a bowl and garnish with coriander leaves and serve.

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