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!