Cream of tomato soup recipe with step-by-step pics. This scrumptious soup is among the some ways to make use of the intense crimson tomato produce at our houses. This homestyle Cream of Tomato Soup is easy, 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 do-it-yourself cream of tomato soup. The soup has a creamy, easy 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 contemporary cream. Additionally there isn’t a sugar added within the recipe. As a substitute of cashews, you can even use peeled almonds.
Making cream of tomato soup is ridiculously straightforward and doesn’t take a lot time. So, good for all these days while you simply don’t have the vitality to cook dinner one thing actually elaborate.
I’ve used contemporary 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 contemporary basil leaves. So a slight pungency and peppery style is there together with the contemporary taste of basil. As a substitute of basil you may add your favourite herbs.
Step-by-Step Information
How you can 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. Maintain the warmth to a low or medium-low.
Add 1 medium sized tej patta (Indian bay leaf). Fry for two to three seconds. Should you shouldn’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 nicely.
7. Stirring usually sauté onions until translucent.
8. Now add 2 tablespoons entire wheat flour (atta). You can too use all goal flour (maida).
9. Combine nicely 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 nicely.
13. Now add 2 cups water. As a substitute of water, you can even 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 nicely.
18. Cowl the pan with a lid and simmer the soup combination on a medium-low warmth.
19. In between do verify when the combination is simmering.
20. Simmer until the tomatoes have softened. The tomatoes must lose their rawness and may soften nicely. Then change off the warmth and let the soup combination turn 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 easy consistency. There ought to be no chunks of onions, tomatoes or cashews. You can too use an electrical immersion blender and mix the whole lot instantly within the pan itself.
23. Now pour the bottom soup combination in the identical pan.
24. Maintain the pan on range prime on a low to medium-low warmth and gently warmth the soup.
25. When the do-it-yourself cream of tomato soup turns into sizzling, change off the warmth and add 2 to three basil leaves (chiffonade or chopped).
You can too add any herb of your alternative. As a substitute of basil leaves, you need to use cilantro leaves, parsley, oregano, sage, rosemary or any herb you want.
26. Serve cream of tomato soup sizzling. Whereas serving you may 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.
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Cream of Tomato Soup
Scrumptious do-it-yourself cream of tomato soup made with contemporary tomatoes. Creamy, easy and attractive.
Prep Time 5 minutes
Prepare dinner Time 15 minutes
Complete Time 20 minutes
Stop your display screen from going darkish whereas making the recipe
cooking tomatoes
Take 2 tablespoons olive oil in a medium to giant sauce pan or pan. Maintain 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 nicely.
Stirring usually sauté onions until translucent.
Now add 2 tablespoons entire wheat flour (atta). You can too use all goal flour (maida).
Combine nicely 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 nicely.
Now add 2 cups water. As a substitute of water you can even use veg inventory.
Add cashews, crushed black pepper and salt as per style. Combine very nicely.
Cowl pan with a lid and simmer the soup combination on a medium-low flame.
In between do verify when the combination is simmering.
Simmer until the tomatoes have softened. The tomatoes must free their rawness and may soften nicely. Then change off the flame and let the soup combination turn 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 can too use an immersion blender and mix instantly within the pan.
Mix to a easy consistency. There ought to be no chunks of onions, tomatoes or cashews.
Now pour the bottom soup combination in the identical pan.
Maintain pan on range prime on a low to medium-low flame and gently warmth the do-it-yourself cream of tomato soup.
When the soup turns into sizzling, change off flame and add 2 to three basil leaves (chiffonade or chopped).
You can too add any herb of your alternative. As a substitute of basil leaves, you need to use 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 can even use peeled almonds.
Diet Details
Cream of Tomato Soup
Quantity Per Serving
Energy 184 Energy from Fats 108
% Day by 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 Day by day Values are based mostly on a 2000 calorie weight loss plan.
This Cream of Tomato Soup publish from the archives first printed on January 2018 has been republished and up to date on January 2023.
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