Cream of tomato soup recipe with step-by-step pics. This scrumptious soup is likely one of the some ways to make use of the brilliant crimson tomato produce at our houses. This homestyle Cream of Tomato Soup is clean, tangy and oh so creamy, with none cream added! So, vegan too.
Winters is the season of Soups. So sharing this very straightforward and scrumptious recipe of home made cream of tomato soup. The soup has a creamy, clean consistency with a lightweight tanginess from the tomatoes.
The creaminess within the soup comes from cashews which additionally balances the tang of the tomatoes with their inherent sweetness. I’ve used cashews as an alternative choice to recent cream. Additionally there isn’t a sugar added within the recipe. As a substitute of cashews, you too can use peeled almonds.
Making cream of tomato soup is ridiculously straightforward and doesn’t take a lot time. So, good for all these days if you simply don’t have the power to cook dinner one thing actually elaborate.
I’ve used recent tomatoes to make the soup. When making this soup use ripe, crimson tomatoes which aren’t too bitter or too tangy.
The soup is minimally flavored with crushed black pepper, garlic, olive oil and recent basil leaves. So a slight pungency and peppery style is there together with the recent taste of basil. As a substitute of basil you possibly can add your favourite herbs.
Step-by-Step Information
Learn how to make Cream of Tomato Soup
1. Firstly chop 500 to 520 grams of tomatoes (5 medium sized tomatoes), 45 grams onion (1 medium onion) and 4 medium sized garlic cloves.
Cup measurements can be 4 cups chopped tomatoes, ⅓ cup chopped onions and 1 teaspoon chopped garlic.
Cooking tomatoes
2. Take 2 tablespoons of olive oil in a medium to giant sauce pan or pan. Preserve the warmth to a low or medium-low.
Add 1 medium sized tej patta (Indian bay leaf). Fry for two to three seconds. When you wouldn’t have tej patta, then skip including it.
3. Then add 4 medium-sized chopped garlic cloves.
4. Sauté garlic for some seconds or until their uncooked aroma goes away. No must brown the garlic.
5. Add the chopped onions.
6. Stir and blend properly.
7. Stirring usually sauté onions until translucent.
8. Now add 2 tablespoons complete wheat flour (atta). You may also use all objective flour (maida).
9. Combine properly and start to sauté the flour on a low warmth stirring usually.
10. Sauté for about 1 to 2 minutes or until the uncooked aroma of flour goes away.
11. Then add the chopped tomatoes.
12. Combine them very properly.
13. Now add 2 cups water. As a substitute of water, you too can use veg inventory.
14. Add 10 giant cashews.
15. Then add ½ teaspoon crushed black pepper or add as per style.
16. Add salt as per style.
17. Stir and blend properly.
18. Cowl the pan with a lid and simmer the soup combination on a medium-low warmth.
19. In between do test when the combination is simmering.
20. Simmer until the tomatoes have softened. The tomatoes must lose their rawness and may soften properly. Then change off the warmth and let the soup combination change into heat.
Making cream of tomato soup
21. Then pour the soup combination in a blender jar. Take away the tej patta (Indian bay leaf) from the soup combination earlier than including the soup combination to the jar. Do use a superb blender.
22. Mix to a clean consistency. There ought to be no chunks of onions, tomatoes or cashews. You may also use an electrical immersion blender and mix every part straight within the pan itself.
23. Now pour the bottom soup combination in the identical pan.
24. Preserve the pan on range high on a low to medium-low warmth and gently warmth the soup.
25. When the home made cream of tomato soup turns into sizzling, change off the warmth and add 2 to three basil leaves (chiffonade or chopped).
You may also add any herb of your alternative. As a substitute of basil leaves, you should utilize cilantro leaves, parsley, oregano, sage, rosemary or any herb you want.
26. Serve cream of tomato soup sizzling. Whereas serving you possibly can garnish with just a few chopped basil leaves or with some sprinkling of crushed black pepper. Serve it with some toasted bread or baguette.
Tomato is certainly one of my favourite fruit and I’ve shared few extra comparable recipes with it like:
- Roasted tomato soup – made with oven roasted tomatoes.
- Tomato carrot soup – hearty and wholesome soup.
- Tomato soup – creamy soup made restaurant-style
- Tomato rasam – one of many best and easy recipes to make. Plus a scrumptious one.
Please make sure you price the recipe within the recipe card or go away a remark under when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Cream of Tomato Soup
Scrumptious home made cream of tomato soup made with recent tomatoes. Creamy, clean and engaging.
Prep Time 5 minutes
Prepare dinner Time 15 minutes
Whole Time 20 minutes
Stop your display from going darkish whereas making the recipe
cooking tomatoes
Take 2 tablespoons olive oil in a medium to giant sauce pan or pan. Preserve flame to a low or medium-low. Add 1 medium sized tej patta (indian bay leaf). Fry for two to three seconds.
Then add chopped garlic. sauté garlic for some seconds until their uncooked aroma goes away. No must brown the garlic.
Add the chopped onions. combine properly.
Stirring usually sauté onions until translucent.
Now add 2 tablespoons complete wheat flour (atta). You may also use all objective flour (maida).
Combine properly and start to sauté the flour on a low flame stirring usually for about 1 to 2 minutes or until the uncooked aroma of flour goes away.
Then add the chopped tomatoes. combine them very properly.
Now add 2 cups water. As a substitute of water you too can use veg inventory.
Add cashews, crushed black pepper and salt as per style. Combine very properly.
Cowl pan with a lid and simmer the soup combination on a medium-low flame.
In between do test when the combination is simmering.
Simmer until the tomatoes have softened. The tomatoes must unfastened their rawness and may soften properly. Then change off the flame and let the soup combination change into heat.
making cream of tomato soup
Then pour the soup combination in a blender jar. Take away tej patta from the soup combination. Do use a superb blender. You may also use an immersion blender and mix straight within the pan.
Mix to a clean consistency. There ought to be no chunks of onions, tomatoes or cashews.
Now pour the bottom soup combination in the identical pan.
Preserve pan on range high on a low to medium-low flame and gently warmth the home made cream of tomato soup.
When the soup turns into sizzling, change off flame and add 2 to three basil leaves (chiffonade or chopped).
You may also add any herb of your alternative. As a substitute of basil leaves, you should utilize coriander leaves, parsley, oregano, sage, rosemary or any herb you want.
Serve cream of tomato soup sizzling garnished with chopped basil leaves or with a sprinkling of crushed black pepper.
- As a substitute of cashews, you too can use peeled almonds.
Diet Information
Cream of Tomato Soup
Quantity Per Serving
Energy 184 Energy from Fats 108
% Every day Worth*
Fats 12g18%
Saturated Fats 1g6%
Sodium 21mg1%
Potassium 605mg17%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 1710IU34%
Vitamin C 32mg39%
Calcium 41mg4%
Iron 1.2mg7%
* P.c Every day Values are primarily based on a 2000 calorie food plan.
This Cream of Tomato Soup publish from the archives first revealed on January 2018 has been republished and up to date on January 2023.
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