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cream of tomato soup recipe
Cream of tomato soup recipe. Easy to make tasty and flavorful restaurant style cream of tomato soup.
Prep Time
15
mins
Cook Time
20
mins
Total Time
35
mins
Course:
Appetizer
Cuisine:
world
Servings:
4
Calories:
232
kcal
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:
232
kcal