Creamy tomato soup

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
Tomatoes 3 medium - sized

Onion 1/2 Large - sized

Mint leaves 5

Garlic 1 pod

Whole pepper 5

Milk 1/2 cup

All purpose flour/Maida 2 tablespoons

Bay leaves 2

Heavy whipping cream 2 teaspoons

Salt as required

Pepper Powder 1 teaspoon

Unsalted Butter 1/4 stick

Sugar 1 tablespoon

Bread croutons 10


  • The process involves preparing the white sauce with all purpose flour and mixing it with the pureed tomato.
  • Chop the tomatoes and onions into medium size pieces and pressure cook them with mint leaves, cloves, garlic, pepper corns, salt and bay leaves adding sufficient water.
  • Puree the above cooked contents in a blender and strain to remove the seeds and the unwanted pulp. Boil the purree adding some water if it is toot thick.
  • While the tomato puree is boiling prepare the white sauce. Do not make this befor eyou have the puree ready. It forms lumps.
  • To prepare the white sauce, mix all purpose flour in 1/4 cup of milk. Add butter to the pan and when the butter is melted, add the milk and the all purpose flour mixture and keep stirring.
  • When it becomes little thick, add it to the tomato puree mixture that is already boiling.
  • Add the remaining milk and the sugar to the boiling puree and adjust the salt. Once the soup gets teh required consistency turn off the stove and let it cool.
  • Add heaving whipping cream, pepper powder and bead croutons just before serving.
  • Suggestions: If you do not have the bread croutons, you can cut the bread into samll squares and deep fry them in oil or toast them in a toaster oven.


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