Creamy Tomato Soup

Looking for an easy and delicious soup recipe that will impress your guests? Look no further than this restaurant-style creamy tomato soup! With its perfect balance of tangy tomatoes and creamy sweetness, this soup is sure to be a crowd-pleaser.

Not only is this recipe easy to prepare, but it's also a great way to show off your culinary skills. So why not give it a try and see for yourself? Your family and friends are sure to be impressed with its delicious taste.

But before you get started, here are a few tips to help you make the perfect creamy tomato soup:

1. Use fresh, ripe tomatoes for the best flavor. Avoid unripe tomatoes, as they can be too sour.
2. For an extra-rich soup, use butter instead of olive oil.
3. If you're using vegetable or chicken stock instead of water, be sure to reduce the amount of salt you add. The stock already has salt in it.
4. Add grated ginger instead of garlic for a unique and delicious flavor twist.

Now that you know how to make the perfect creamy tomato soup, why not share your creations with your loved ones or on social media? You never know who might be inspired to try out your recipe for themselves!

So what are you waiting for? Start cooking and don't forget to let us know how it turns out in the comments below!

You may also like my other soup recipes such as  Chicken Talumein Soup and Sweet Corn Chicken Soup for non-vegetarians and Mushroom Soup, Pumpkin Soup, Beetroot Soup, Cauliflower Soup, Broccoli Soup and Spinach Soup.

Creamy Tomato soup 2018-05-09 08:13:31

Creamy Tomato Soup

Serves 3
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30

Ingredients

• 300g Tomatoes
• 1 medium sized carrot
• 2, finely chopped garlic pods
• 1 small sized white onion
• 1/2 tsp peppercorns
• as needed salt
• 2 cups water
• 2 tbsp milk cream
• 1 tsp corn flour
• 1 tbsp water
• 1 bay leaf
• 1tsp sugar
• 1 tbsp olive oil

Instructions

• Cut onion lengthwise
• Roughly chop the carrots and tomatoes
• Heat a pressure cooker with olive oil.
• When the oil heats, add garlic pieces and bay leaf, fry until garlic is browned.
• Then add onion and saute until transparent.
• Then add carrots, tomatoes, peppercorns, and salt, stir fry for 3 minutes or until just softened.
• Pour 2 cups of water, cover and cook for one whistle or until fully cooked, switch off the heat and let it cool down.
• Remove bay leaf, transfer to blender and blend the soup until smooth.
• Meanwhile, in a small bowl, mix together water and corn flour until combined and set aside.
• Return to pan over low heat, add sugar and cook until heated through.
• Now pour corn flour mixture and mix well.
• Finally, pour milk cream and mix well, switch off the heat and serve hot
• Garnish with croutons, cream, and coriander leaves before serving. Enjoy!

By Santhi Therese
The Indian Claypot