Creamy Tomato Soup

Restaurant-style creamy tomato soup is so easy to prepare and at the same time delicious too. Tanginess from the tomatoes and the mild sweetness of sugar and cream also make this soup so tasty. Make restaurant-worthy creamy tomato soup at home with ease and impress your family and friends with its delicious taste. Not only is it easy to prepare, but it’s also a crowd-pleaser. So friends, give it a try and let me know your thoughts, I’m sure you won’t be disappointed. So don’t forget to share your creations with your loved ones or on social media for some recipe inspiration for your followers.

Creamy Tomato soup

Furthermore, I would like to share some of my suggestions for making the perfect creamy tomato soup. Firstly, try to add fresh ripe tomatoes, and avoid unripe tomatoes which are sour. You can also add vegetable stock or even chicken stock instead of water. If you want to use vegetable/chicken stock, then reduce the amount of salt. Because the stock already has salt. Finally, you can add grated ginger instead of garlic as it gives a nice flavor to this soup. You can also add butter instead of olive oil for extra richness.

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

Serves 2                             Print        Prep Time   00:10        Cook Time   00:20        Total Time   00:30

Prep Time   00:10        Cook Time   00:20        Total Time   00:30                      Ingredients

1. Tomatoes -300g
2. medium sized carrot-1
3. garlic pods -2, finely chopped
4. small sized white onion -1
5. peppercorns -1/2 tsp
6. salt as needed
7. water -2 cups
8. milk cream -2 tbsp
9. corn flour -1 tsp
10. water -1 tbsp
11. bay leaf -1
12. sugar -1tsp
13. olive oil -1 tbsp          For garnishing
14. fresh cream
15. chopped coriander leaves
16. some croutons          Instructions
17. Cut onion lengthwise
18. Roughly chop the carrots and tomatoes
19. Heat a pressure cooker with olive oil.
20. When the oil heats, add garlic pieces and bay leaf, fry until garlic is browned.
21. Then add onion and saute until transparent.
22. Then add carrots, tomatoes, peppercorns, and salt, stir fry for 3 minutes or until just softened.
23. Pour 2 cups of water, cover and cook for one whistle or until fully cooked, switch off the heat and let it cool down.
24. Remove bay leaf, transfer to blender and blend the soup until smooth.
25. Meanwhile, in a small bowl, mix together water and corn flour until combined and set aside.
26. Return to pan over low heat, add sugar and cook until heated through.
27. Now pour corn flour mixture and mix well.
28. Finally, pour milk cream and mix well, switch off the heat and serve hot
29. Garnish with croutons, cream, and coriander leaves before serving. Enjoy!         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Creamy Tomato Soup

Serves 1
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