Recipe: Tasty Indian Style Creamy Tomato Soup

Indian Style Creamy Tomato Soup. Cream Of Tomato Soup, Indian Style recipe with step by step photos. What's more comforting than a tomato soup especially on a rainy gloomy day or during freezing weather. This is a very easy homemade tomato soup recipe.

I make a thick, creamy, and flavorful tomato soup that tastes so much better than what they serve at restaurants. The truth is that a lot of people make tomato soup that's either too. This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. You can cook Indian Style Creamy Tomato Soup using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Indian Style Creamy Tomato Soup

1. You need 5 of ripe tomatoes, roughly chopped.
2. It's 2 of onions, chopped.
3. Prepare 2 small of carrots, chopped.
4. It's 7 of garlic cloves, slightly smashed.
5. It's 2 tbsp of oregano.
6. You need of chilli flakes.
7. You need 1/2 tsp of turmeric.
8. You need of fresh cream.
9. It's 50 ml of tomato puree.
10. You need bunch of spring onions.
11. Prepare bunch of coriander leaves.
12. It's 2 tbsp of cooking butter.
13. It's of salt.

Remove soup from heat; let cool slightly. Working in small batches, purée soup in a blender until smooth. Cream of tomato soup recipe with step by step pics. Delicious creamy tomato soup made without The creaminess in the soup comes from cashews which also balances the tang of the tomatoes with their Tomato soup - creamy soup made restaurant-style.

Indian Style Creamy Tomato Soup instructions

1. Heat the cooking butter in a pressure cooker. Don't let it brown too much..
2. Add the chopped onions and garlic to the melted butter and fry till the onions turn translucent..
3. Add the carrots. They need to stay in the pan longer because they have to soften considerably..
4. Then add the tomatoes to the mixture and fry till they start to come apart slightly..
5. Add the chopped coriander leaves, oregano, chilli flakes, turmeric and salt to the pressure cooker. Fry for an additional 2 to 3 minutes. After adding the salt, the tomatoes would start melting and start to give a saucy consistency to the mixture. Keep tasting everything to ensure the desired flavor is achieved..
6. Close the pressure cooker and let it cook for 10 mins (2 whistles). Let the steam escape in it's own pace and open the cooker to cool down the mixture..
7. After the contents have cooled, blend it in a mixer or using a blender. Now you can either strain the result in a soup strainer to remove the tomato seeds and skin that didn't get disintegrated (guarantees the smoothness usually associated with soup) or use the blended mixture as it is. I prefer to use the non strained version as it gives a thicker consistency and great texture without wasting anything..
8. Now pour the soup back into a pan. Add the tomato puree to enhance the tomato flavour and bring to a boil. Then add the fresh cream to make the soup thick and rich..
9. Finally, chop up some spring onions and mix it in. Serve with crisp croutons on top and grilled cheese sandwiches on the side..

Tomato rasam - one of the easiest and. Tomato Soup is always good as a starter or light meal with salad and crusty bread. When the soup boils, turn the heat to low and let it simmer three to four minutes. Indian Spiced Tomato Soup to clear your sinuses. Easy homemade Vegan Tomato Soup This easy tomato soup is seasoned with cumin, coriander, bay leaf and turmeric, has loads of garlic, has To make it creamier, add a handful of cashews or pumpkin seeds in while blending, or use white beans.