Monday, December 13, 2010

Cream of Tomato Soup

This soup is pretty common, generally found as an appetizer in most wedding parties and liked by almost everyone. I still remember, in my childhood days this soup and garden salad would be 'a default order' in any North Indian Restaurant :). I make tomato soup quite often but never got typical ‘Cream of Tomato Soup’ Taste. Well, I realized that I had missed basic step, use of plain flour.

Serves 2-3
Preparation Time: 10 Minute
Cooking Time: 30 Minute

4 pc medium plum tomatoes
1 tsp butter
8-10 whole pepper corn
A bay leaf
1.5 tbsp plain flour
2 tbsp fresh cream
1 tbsp grated cheddar (optional)
Salt and Sugar per taste

1. Dice tomatoes into large cubes
2. Heat butter in sauce pan on low flame
3. Add bay leaf, pepper corn and tomatoes
4. Stir it for about 5 minute until tomatoes become soft
5. Add flour and cook for about 5-10 minute
6. Take out the bay leaf and grind the mixture into puree
7. Add water, salt and sugar and bring to boil
8. Turn off the heat, add cream and cheese
9. Serve hot

No comments:

Post a Comment