Cream of tomato soup recipe with step-by-step pics. This scrumptious soup is among 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 simple and scrumptious recipe of selfmade cream of tomato soup. The soup has a creamy, clean consistency with a light-weight 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 to recent cream. Additionally there isn’t a sugar added within the recipe. As a substitute of cashews, it’s also possible to use peeled almonds.
Making cream of tomato soup is ridiculously simple and doesn’t take a lot time. So, excellent for all these days if you simply don’t have the vitality 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 may add your favourite herbs.
Step-by-Step Information
Methods 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. Maintain the warmth to a low or medium-low.
Add 1 medium sized tej patta (Indian bay leaf). Fry for two to three seconds. In the event 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 effectively.
7. Stirring typically sauté onions until translucent.
8. Now add 2 tablespoons complete wheat flour (atta). It’s also possible to use all objective flour (maida).
9. Combine effectively and start to sauté the flour on a low warmth stirring typically.
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 effectively.
13. Now add 2 cups water. As a substitute of water, it’s also possible to 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 effectively.
18. Cowl the pan with a lid and simmer the soup combination on a medium-low warmth.
19. In between do examine when the combination is simmering.
20. Simmer until the tomatoes have softened. The tomatoes need to lose their rawness and will soften effectively. Then swap 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 blender.
22. Mix to a clean consistency. There ought to be no chunks of onions, tomatoes or cashews. It’s also possible to use an electrical immersion blender and mix every little thing immediately 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 selfmade cream of tomato soup turns into scorching, swap off the warmth and add 2 to three basil leaves (chiffonade or chopped).
It’s also possible to add any herb of your selection. 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 scorching. Whereas serving you may garnish with a couple of chopped basil leaves or with some sprinkling of crushed black pepper. Serve it with some toasted bread or baguette.
Tomato is one in all 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 you should definitely fee the recipe within the recipe card or go away a remark beneath when you have made it. For extra veetarian inspirations, Signal Up for my emails or observe me on Instagram, Youtube, Fb, Pinterest or Twitter.
Cream of Tomato Soup
Scrumptious selfmade cream of tomato soup made with recent tomatoes. Creamy, clean and attractive.
Prep Time 5 minutes
Cook dinner Time 15 minutes
Complete Time 20 minutes
Forestall 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 effectively.
Stirring typically sauté onions until translucent.
Now add 2 tablespoons complete wheat flour (atta). It’s also possible to use all objective flour (maida).
Combine effectively and start to sauté the flour on a low flame stirring typically for about 1 to 2 minutes or until the uncooked aroma of flour goes away.
Then add the chopped tomatoes. combine them very effectively.
Now add 2 cups water. As a substitute of water it’s also possible to use veg inventory.
Add cashews, crushed black pepper and salt as per style. Combine very effectively.
Cowl pan with a lid and simmer the soup combination on a medium-low flame.
In between do examine when the combination is simmering.
Simmer until the tomatoes have softened. The tomatoes need to free their rawness and will soften effectively. Then swap 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 blender. It’s also possible to use an immersion blender and mix immediately 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.
Maintain pan on range prime on a low to medium-low flame and gently warmth the selfmade cream of tomato soup.
When the soup turns into scorching, swap off flame and add 2 to three basil leaves (chiffonade or chopped).
It’s also possible to add any herb of your selection. 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 scorching garnished with chopped basil leaves or with a sprinkling of crushed black pepper.
- As a substitute of cashews, it’s also possible to use peeled almonds.
Vitamin 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 put up from the archives first printed on January 2018 has been republished and up to date on January 2023.
