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Today, we are making "Cream of Tomato Soup".
Combine the tomatoes with 1 cup of water in a kadhai.
Add the bayleaf.
Add the peppercorns.
Cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Remove the bayleaf and discard it and allow to cool completely.
Blend in a mixer to a smooth purée.
Strain the purée and keep aside.
Heat the butter in a kadhai.
Add the plain flour and sauté on medium flame for 1 minute.
Add the prepared tomato mixture.
Add 1 cup of water.
Add tomato purée and mix well.
Add the sugar.
Add salt to taste.
Add the black pepper powder.
Add the fresh cream and mix well.
Cook on a medium flame for 2 minutes.
Serve hot garnished with fresh cream and bread croutons.