Cream of Tomato Soup is a rich,creamy and thick soup which will make you smack your lips in delight.These days when the rains are in full force everywhere a bowl of soup with bread or croutons will satisfy your hunger and make you warm and comfortable!It is also a blessing for those days when going out for exercise is not possible and all we can do is manage our diet!
Preparation Time : 1 hour
Makes : 3 servings
7 medium Tomatoes – diced
3 Bay Leaves (Tejpatta)
3 – 4 whole Peppercorns (sabut kalimirch)
2 tsp salt
3 tsp sugar
2 tsp pepper powder
2 cups water
3 tbsp coriander leaves with stalks separated
2 tbsp cream – beaten
2 Garlic cloves (optional)
1 onion – diced (optional)
2 tbsp butter/oil
1 tbsp all purpose flour (maida)
Take a large stockpot and add water,diced Tomatoes,diced onion and garlic cloves (if using),coriander stalks,Bay Leaves and whole peppercorns.Boil for 10 – 15 minutes on medium-low heat till Tomatoes are tender and the Bay Leaves have added their flavour.Cool to room temperature.Remove the Bay Leaves and puree the Tomatoes in a blender.Strain through a soup strainer into a saucepan.
Wash out the stockpot and heat it till dry from inside.Add the butter and flour and stir on low heat till the flour mixes well with the butter and turns a little brown. (This is officially known as Roux – pronounced Roo,x silent)
Add the strained soup liquid and mix well.Add the salt,sugar,2 tbsp cream and pepper powder.Cook on medium-low heat stirring all the while for 5 – 6 minutes till thick.Taste the soup and adjust the seasoning.
Divide the soup between 3 soup bowls.Drizzle the remaining 1 tbsp cream on top of the soup in the bowls and serve hot with freshly baked bread or croutons!
Served with both homemade bread and croutons….