Cream of Tomato Soup Video by Tarla Dalal

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Refreshing and creamy, it's sinfully rich with cream and butter.


Recipe Description for Cream Of Tomato Soup ( Soup)

Preparation Time: 
Cooking Time: 
Makes 2 servings
Show me for servings


4 cups finely chopped riped tomatoes
1 bayleaf (tejpatta)
3 whole peppercorns (kalimirch)
1 1/2 tbsp butter
1 tbsp plain flour (maida)
1/4 cup tomato puree
2 tsp sugar
salt and to taste
1 1/2 tbsp fresh cream

For The Garnish
2 tsp fresh cream
1/4 cup bread croutons

  1. Combine the tomatoes with 1 cup of water in a kadhai, add the bayleaf, peppercorns and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  2. Remove the bayleaf and discard it and allow to cool completely.
  3. Blend in a mixer to a smooth purée.
  4. Strain the purée and keep aside.
  5. Heat the butter in a kadhai, add the plain flour and sauté on medium flame for 1 minute.
  6. Add the prepared tomato mixture, 1 cup of water, tomato purée, mix well and cook for 1 minute.
  7. Add the sugar, salt, pepper powder and fresh cream, mix well and cook on a medium flame for 2 minutes.
  8. Serve hot garnished with fresh cream and bread croutons.
RECIPE SOURCE : Fast Foods Made HealthyBuy this cookbook

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