Cream Of Tomato Soup | Homemade Tomato Soup

Cream of Tomato Soup 

Cream of tomato soup (Homemade Soup) is a rich, creamy and velvety soup prepared with ripe and fresh tomatoes. This homemade restaurant style soup is quick, easy and insanely delicious. This is prepared with simple ingredients tomatoes, onion and butter. In this recipe I have added some carrot pieces to give it thickness. For making this soup we blend everything together just before serving. This easy tomato soup is healthy and tastes incredible with tang and sweetness.

This is a different variation of classic tomato soup which I have already shared in previous post. You can achieve perfect tomato soup at home, if you try this recipe. Tomato soup is very popular across the world and most ordered soup in restaurants.

Tomato soup can be very beneficial for those who are on a weight loss diet. It is rich in water and fiber that keeps you full for longer time. Dieters recommend tomato soup to burn off calories and fat deposits from the body. The main star of this soup is tomato as tomatoes are the source of antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.

You can take this as an appetizer or starter. It is served with toasted bread or croutons. Tomato soup gives a great taste when served hot.

Course:  Starter
Cuisine:  Indian
Prep Time:  10 minutes
Cook Time:  20 minutes
Servings:  2

Ingredients:

4 medium tomatoes
½ onion, chopped
½ carrot
1 tbsp butter
½ tsp black pepper powder
1 bay leaf
2 cups of water
1 tbsp cream
Salt as per taste
1 tsp. sugar

Instructions:

At first wash the tomatoes very well and remove stems. Chop them and keep aside. Take ½ or a small carrot, wash and peel it. Chop them and keep aside.
Melt butter in a pan or pressure cooker. Add bay leaf and then chopped onion. Saute them till they become translucent.

Add chopped tomatoes and carrot. Add salt and 1 cup water.

Boil for 10 minutes until tomatoes become tender or mushy.

Now cool the mixture and remove bay leaf. Blend the mushy tomato mixture with the juice to a smooth puree.
Place a strainer over same pan. Sieve puree and discard the residue.

Heat the pan on a medium flame. Add remaining water as you prefer consistency thick or thin.
Sprinkle pepper powder and sugar. Mix well.

Let the soup comes to a boil.
Add cream and mix well.
Transfer into a serving bowl. Serve hot with some croutons.

Tips:

• Use fresh and ripe tomatoes. Unripe tomatoes give a sour and bitter taste.
• If tomatoes soup is sour, you can add more sugar.
• You can use malai in place of cream.
• Carrot gives the soup a thick consistency. You can add boiled and mashed potato, if you don’t have carrot in your refrigerator.
• If you prefer, you can give creamy and thick consistency by adding a smooth paste of 1 tsp. cornflour and 2 tbsp. water.
• You may skip onion and add ginger and garlic.