Restaurant-style Cream of Tomato Soup

Restaurant Style Tomato Soup .jpg
Winter and soups go hand in hand. My favourite is a bowl of thick tomato soup. And this recipe gives restaurant-style Cream of Tomato in three simple steps, with no butter or oil. It gets all its flavour from a little cream. I mostly scoop some fresh ‘malai’ off milk, whisk and use it.

This recipe makes four generous servings (I froze some of the leftover and it kept very well. I can now just heat and enjoy home-made soup any time!)

1 kilo/ 15 medium sized very red salad tomatoes (they should not be the sour variety)
250 grams/ 3 large onions
1 tsp salt
½ tsp ground pepper
1 tsp sugar
3-4 cups of water as needed to cook the soup
¼ cup cream or fresh malai and some more to garnish
Some finely chopped fresh coriander or parsley to garnish

Chop the tomatoes and onions into large cubes in a large pressure cooker or lidded pan, add salt, pepper, sugar and 2 cups of water. Bring the cooker to a whistle and turn off. Let cool and open the lid. If using a pan, let cook covered for 12-15 minutes.

Strain and save the liquid in a heavy bottomed pan. Puree the tomato and onion mix leftover and strain again. You get a thick, creamy tomato soup.

Add a cup of water to it (or more as per the consistency desired), check the seasonings and adjust them. Bring the mixture to a gentle boil over medium heat. Add ¼ cup of cream and finely chopped fresh coriander and mix well.


Serve hot garnished with more cream and coriander and bread croutons. I toast mine very crisp instead of frying. This makes for a very healthy, delicious and fulfilling meal.
Happy Winters!

Love
Garima
Cream of Toamto Soup .JPG

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12 thoughts on “Restaurant-style Cream of Tomato Soup

    1. Thanks Elaine. Malai is the cream that forms over milk. I boil, cool and refrigerate the 2 litres of milk we buy for our daily consumption. After 8 odd hours, I get a thick layer of malai aka cream.

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