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Creamy Tomato Soup
Course:
Appetizer
Cuisine:
French
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
106
kcal
Author:
Neha Mathur
This creamy Tomato Soup is perfect for any season. Its heart warming and makes me nostalgic.
Print Recipe
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
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:
106
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
18
mg
|
Sodium:
63
mg
|
Potassium:
385
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
967
IU
|
Vitamin C:
16
mg
|
Calcium:
32
mg
|
Iron:
1
mg