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Thursday, 13 August 2009


Fresh Tomatoes big chopped-4( 250gms)

Onion medium chopped-1( 30 gms)
Carrots small chopped-1( 50gms)
Garlic cloves chopped-4
Water- 2 1/2 cups( 500 ml)
Bay leaf -1
Pepper and Salt to taste
Cream or White sauce-2tbsp (optional)
Tomato red food colour-pinch (optional)

For garnish-
Bread croutons (bread chopped to cubes and fried in oil/ butter)
Spring onion greens or coriander leaves- 1 tbsp

In a pressure pan add tomatoes, onions, carrots, garlic, bay leaf and water. Pressure cook tomatoes along with other ingredients for 10 mins. Once cooked, remove the bay leaf from the cooked tomato mixture. Allow the tomato mixture to cool down and make puree in the blender. Heat butter in a deep pan, add the blended tomato puree to the pan, season tomato soup with salt and pepper and boil soup for 2 mins. If required add cream or white sauce to make Cream of Tomato soup. Garnish with bread croutons and greens of spring onions. Serve Hot.

How to make White sauce 

Butter- 15 gms
All purpose flour or Maida- 1 tbsp
Milk- 1/4 cup

In a sauce pan melt 15 gms of butter on low heat, add flour to the melted butter and keep stirring the flour for 5 mins on low heat until flour is cooked in butter. Slowly add milk to the cooking flour, keep stirring the milk and cook until smooth( without any lumps) and thick White Sauce is obtained.


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