Tomato Soup
Print RecipeIngredients
- 3 fresh tomatoes, chopped
- ½ carrot, chopped
- 1 teaspoon butter
- ½ onion, finely chopped
- 2 clove garlic chopped
- 1 bay leaf / tej patta
- ½ teaspoon salt
- 1 cup water
- 1 teaspoon sugar
- ½ teaspoon black pepper, crushed
- 2 tablespoon cream / malai
Instructions
- First wash the tomatoes and carrot well and keep aside.
- In a saucepan, heat 1 teaspoon butter, add the bay leaf, 2 clove garlic and ½ onion and saute for some seconds on low flame.
- Now add 3 tomatoes, ½ carrot chopped and ½ teaspoon salt.
- Stir for a minute or till tomatoes change colour and then add water, cover it and let the soup come to a gentle boil for about 10 minutes until they turn soft and mushy.
- Now remove the bay leaf and let it cool the mixture.
- In a blender jar, transfer the tomato mixture and blend till smooth puree without adding water.
- Now sieve the tomato puree discarding the residue.
- Adding water as required to adjust the consistency.
- Let it boil and add 1 teaspoon sugar, ½ teaspoon pepper and ¼ teaspoon salt.
- Mix well making sure all the spices combined well.
- Turn off the flame and add 2 tbsp cream, mix well.
- Finally serve creamy tomato soup garnished with mint leaf and cream on top.
