Creamy Tomato Soup Recipe
When tomatoes are ripe, you should prepare this quick, and easy creamy tomato soup recipe home for a delectable treat during the summers and winters.
Equipment
- 1 Medium Sized Pan(Kadai)
- Blender
- Spatula
- Serving Bowl
Ingredients
- 4-5 Tomatoes Fresh or ripe
- 1-2 tbsp Butter
- 1 tsp Olive oil
- 4-5 Garlic cloves
- 1-2 Onions sliced
- 1 Bay leaf Tej patta
- 1-2 cups Water
- 1 tbsp All-purpose flour
- Vegetable broth optional
- 1 tbsp Malai or cream optional
- Salt, sugar, and black pepper as per taste
- ½ cup Carrots chopped (optional)
Instructions
- First, on medium heat, melt butter and olive oil in a kadai and saute onion, garlic, and bay leaf.
- Add ripe tomatoes and a diced carrot.
- Until the color of the tomatoes changes, saute for one minute.
- Add water, cover it, and boil it for 10 minutes.
- Boil the tomatoes until they are mushy and tender.
- Afterward, chill the mixture and remove the bay leaf.
- Using no water, mix until a smooth consistency is obtained.
- Now strain the tomato paste and throw away the leftovers.
- To adjust consistency, add more water.
- Bring the soup to a boil before adding sugar, pepper, and salt.
- Make sure to thoroughly combine all the spices.
- After reducing the flame, stir in cream and all-purpose flour.
- Lastly, serve cream-based tomato soup with mint leaf garnish.
Notes
- First, adjust the sugar amount according to how sour the tomatoes are.
- Secondly, adding carrots thickens the soup's consistency.
- Also completely optional is the use of the cream. It does, however, improve the flavor and texture.
- If you'd prefer, eliminate the onions from the soup, but I'd highly suggest incorporating the garlic.
- Lastly, steaming creamy tomato soup with fried bread toast is delicious.