Creamy Tomato Soup

Course: Appetizer
Cuisine: French
Author: Neha Mathur
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Ingredients

  • Tomato - 3-4 choose the best ripe and red tomatoes
  • Onion - 1/4 cup sliced
  • Garlic - 5-6 cloves
  • Bay leaf - 2
  • Beet root - 2 small pieces it gives a wonderful color to the soup
  • Black peppercorns - 12-15
  • Butter - 1 tbsp
  • All purpose flour - 1 tbsp
  • Sugar - 1/2 tsp
  • Salt to taste
  • Black pepper powder - 1 tsp
  • Fresh cream - 2 tbsp

Instructions

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