Cream of Tomato Soup, rich and creamy soup.
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Cream of Tomato Soup

Refreshing and creamy, it’s sinfully rich with high calorie ingredients like cream and butter. Both these ingredients are rich in saturated fats which gets converted to cholesterol in our body and raises our cholesterol levels. The deep-fried bread croutons add more calories to this cream soup. See overleaf, for a healthy version of tomato soup which is devoid of these fatty ingredients and is yet equally delicious.

Preparation Time: 20 minutes
Cooking Time: 14 minutes
Makes 2 servings

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

For The Garnish
2 tsp fresh cream

For serving
1/4 cup bread croutons

Method

1. Combine the tomatoes with 1 cup of water in a deep non-stick pan, add the bayleaf and peppercorns, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
2. Remove the bayleaf and discard it. Allow the mixture to cool completely.
3. Blend in a mixer till smooth. and strain it using a strainer. Keep aside.
4. Heat the butter in a deep non-stick pan, add the plain flour and sauté on medium flame for 1 minute.
5. Add the prepared tomato mixture, 1 cup of water, tomato purée, mix well and cook on a medium flame for 1 minute.
6. Add the sugar, salt, pepper powder and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Garnish with fresh cream and serve hot with bread croutons.