A memorable Culinary Journey!

Cream of Tomato Soup

Cream of Tomato Soup

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

INGREDIENTS

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)

METHOD

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….



Your expert comments and views about this recipe?

%d bloggers like this: