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cream of tomato soup
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5 from 1 vote

cream of tomato soup recipe

Cream of tomato soup recipe. Easy to make tasty and flavorful restaurant style cream of tomato soup.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: world
Servings: 4
Calories: 232kcal
Author: Harini

Ingredients

  • 3 large tomatoes cubed
  • 1 big onion cubed
  • 1/2 of a small beetroot
  • 1/2 teaspoon minced garlic
  • 1 bay leaf
  • 1 teaspoon sugar or jaggery
  • 10 basil leaves
  • 3-4 tablespoons fresh cream
  • Salt
  • Pepper powder

Instructions

  • Heat 1 tablespoon butter in a pressure pan. Add bay leaf, minced garlic and cubed onions. Saute well.
  • Add beetroot piece and cubed tomatoes. Saute well for 5 minutes.
  • Remove bay leaf. Add 2 cups water and pressure cook the mixture up to whistles.
  • Drain and reserve the water. Puree the veggie into a very smooth paste.
  • Return the veggie puree to the same pan. Add 1 cup reserved water. Simmer the soup for 10 minutes. Season with salt and pepper.6
  • Add fresh basil leaves and simmer for 2 minutes. Add fresh cream and stir well. Serve cream of tomato soup hot.

Notes

1. You can delhi carrot instead of beetroot. It gives a nice color to the soup
2. Use plump and ripe fresh tomatoes

Nutrition

Calories: 232kcal