Cream of Tomato

This is a standard soup that you find in all the restaurants.However,the color and taste varies from restaurant to restaurant.This tastes best when served with bread croutons or a soup stick.This is always a safe bet when you are confused with other soup choices in the menu card.I love to add some carrots to my tomato soup as it gives rich color to the soup.This is a very simple and easy to make soup.Here goes the recipe for rich,creamy tomato soup.

Serves: 3-4 bowls

Ingredients

1. Tomatoes-4 medium/Large sized(Blanched)
2. Carrot-1 (chopped)
3. Garlic - 4 pods
4. Bay leaf-1
5. Cornflour-1 tsp
6. Salted Butter-1 tbsp *I used amul salted butter
7. Salt to taste
8. Water-as needed.

Seasoning

• Fresh Cream-1 tsp (Optional) *You can use amul fresh cream
• Pepper powder-to taste
• Bread-sliced into small squares.
• Butter-2 tsp

Method

1. Pressure cook carrot and garlic for just 1 whistle so that they become soft. 

2. Grind the carrot,garlic and blanched tomatoes in a mixer at high speed.Keep this puree aside. 

3. Heat butter in a pan,put bay leaf in the pan and saute for a minute. 

4. Now, pour the ground puree in the above pan and keep stirring. 

5. Mix cornflour with 2 tbsp of water and pour it in the above puree mixture. 

6. Add salt and keep stirring for 5 mins.

7. Remove the bay leaf from the soup.Once the soup reaches a slightly thick consistency,switch off the flame.

8. Now, toast the bread slices with butter till it becomes crispy and brown on both sides. 

9. Season the tomato soup with the toasted bread croutons,fresh cream and some pepper powder. 

10. The tomato soup is now ready to be served hot.

Notes,Tips & Add-On's

• Depending on the soup consistency required,adjust adding water.Tomato soup tastes best when it is thick and creamy.Hence,ensure you don't add too much water.
• Olive Oil can be used as a healthier substitute to Butter for a vegan option without  using fresh cream.