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    Whisk Affair » Recipes » Meal Type » Soups » Creamy Tomato Soup

    Published: Nov 23, 2014 | Last Updated On: Mar 15, 2020 by Neha Mathur

    Creamy Tomato Soup

    12 shares
    Jump to Recipe
    Soups are heartwarming, genuine and can actually lift the mood. They are also great stress busters and extremely nutritious. Tomato Soups are perhaps the most widely made and enjoyed of them all. There’s something in this that is rich, thick, Creamy Tomato Soup and brings to mind mums and memories of home.
     
    Creamy Tomato Soup

    I have prepared this rich creamy tomato soups many times for my family, and they all love it. Whether as a mid-morning dish or an appetizer before dinner, it never disappoints. Creamy Tomato Soup has become a family favorite now and we often have it in bun bowls and enjoy it almost all the year round.

    You can also add Parmesan and garlic croutons in the soup, they go very well with Creamy Tomato Soup

    If you’ve made this tomato soup once too often, then try out the other one I’ve prepared, Thai Pumpkin Noodle Soup being especially delicious.

    Creamy Tomato Soup
     

    Creamy Tomato Soup Recipe

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Creamy Tomato Soup

    This creamy Tomato Soup is perfect for any season. Its heart warming and makes me nostalgic.
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: French
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 people
    Calories: 106kcal
    Author: Neha Mathur

    Ingredients 

    • 3 - 4 Tomato (choose the best ripe and red tomatoes)
    • ¼ cup Onion (sliced)
    • 5 - 6 Garlic
    • 2 Bay leaf
    • 2 small Beet root (it gives a wonderful color to the soup)
    • 12 - 15 Black peppercorns
    • 1 tablespoon Butter
    • 1 tablespoon All purpose flour
    • ½ teaspoon Sugar
    • Salt to taste
    • 1 teaspoon Black pepper powder
    • 2 tablespoon Fresh cream
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    Instructions

    • Cut the tomatoes into 4 pieces.
    • Add them in a pot.
    • Add onions, garlic, bay leaves, beet root and peppercorns and 3 cups of water in the pot.
    • Bring the mixture to a boil.
    • Simmer the heat and let it cook for 10-12 minutes.
    • Remove from heat and cool.
    • Discard the bay leaves and beet root.
    • Blend the mixture in a blender.
    • Strain the mixture through a soup strainer.
    • Heat butter in a pan.
    • Add flour and cook for 20-30 seconds.
    • Add the tomato mixture to the pan and keep whisking to avoid formation of lumps.
    • Add sugar, salt and black pepper powder.
    • Cook for 2-3 minutes, till soup thickens a bit.
    • Add fresh cream and cook for another minute.
    • Garnish with fresh cream and parsley or coriander leaves.
    • Serve hot.

    Nutrition

    Calories: 106kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 63mg | Potassium: 385mg | Fiber: 3g | Sugar: 6g | Vitamin A: 967IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. sangeetha pn

      November 23, 2013 at 10:04 pm

      wow.. loved your ideas! 🙂 perfect as always!

      Reply
    2. Manjula Bharath

      November 25, 2013 at 11:04 pm

      wow thats a creamy and smooth tomato soup 🙂 looks perfect with a bread bowl 🙂

      Reply
    3. Chondu Chengappa

      June 12, 2020 at 3:08 pm

      5 stars
      A simple tomato soup but then, when I follow ur recipe it just turn into comfort food 🤗

      Reply
      • Neha Mathur

        June 13, 2020 at 7:37 am

        🙂

        Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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