Cream of Tomato Soup – Tomato Soup

Cream of Tomato Soup is the most popular of all the soups. It is so easy to make and with a few key ingredients u can get that restaurant taste Cream of Tomato Soup. Chotu just loved it. Though our family is not a big fan of soup varieties, tomato soup and this roasted bell pepper soup are our favourites.

Now to the recipe…

Cream of Tomato Soup Ingredients:

• Tomatoes – 10 to 12
• Onion – 1 small
• Celery – 1 inch
• Garlic pods – 3
• Carrot – 1 small
• Butter – 1 tsp
• Oil – 1 tbsp
• Bay leaf – 1
• Whole Pepper Corns – 4 to 5
• Salt – as needed
• Pepper powder – as needed
• Fresh Cream – 2 tbsp
• Bread Croutons – 1 cup

Method:

• Heat a pan with butter and oil. Temper with bay leaf. Add chopped onions, garlic & celery and saute for a min.

• Add chopped carrots and saute for a few seconds. Next, add chopped tomatoes followed by salt and whole pepper corns and stir.

• Now add water upto to immersing level and cook it for 10 mins. U can alternatively cook it in a pressure cooker too. Once cooked, cool down completely. Discard the bay leaf and pepper corns and blend it in a mixer into a smooth puree. Strain the unwanted pulp.

• Heat the puree in a pan, add pepper powder and salt if needed. Let it boil for a few mins. Finally add fresh cream and switch off the flame.

Cream of Tomato Soup is ready. Serve it piping hot with bread croutons.

Tips:

1. To make bread croutons – I just toasted it in my bread toaster and left in the heat for sometime and cut it into bite size pieces.  U can either deep fry bread pieces, or toast it in a pan with ghee/oil or toast it in an oven.
2. Celery has a very uniue flavour, so do not skip it.
3. Add just enough water to cook the tomatoes to get a thick, creamy consistency.
4. If u feel the soup is watery add a tbsp of corn flour+water mixture to the soup to get a thick consistency. I havent added any though!!
5. U can use freshly crushed pepper too.

– By Sundari Nathan