Tomato with cream soup. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. In a Dutch oven, over medium heat, saute onions in butter until translucent. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice.
When soup bubbles, stir in heavy cream and reduce heat to low.
Hot and creamy, with bright tomato flavor, it warms you up on a cool day.
Perfect for lunch or dinner, tomato soup is always welcome in a lunchbox thermos, or at a tailgater picnic.
You can cook Tomato with cream soup using 7 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Tomato with cream soup
- It's 1 kg of tomatoes.
- Prepare 1 tbsp of cream.
- Prepare 1 tbsp of minsedginger garlic.
- You need 1 tbsp of cornflour.
- Prepare 2 slice of bread.
- Prepare to taste of Salt.
- You need 1 tbsp of black pepper.
Heavy Cream: adding heavy cream after cooking gives this tomato soup a smooth and creamy flavor. Increase heat to high; bring to a simmer. Yes, you can add milk to tomato soup for a super-creamy spin. However because tomatoes are acidic, there's a chance that the milk can curdle.
Tomato with cream soup instructions
- Take a cooker add tomatoes and boil by adding Ginger and garlic. i.when it boil strain it..
- Add in kadai by adding cornflour make it boil till it's cooked..
- Take bread and cut in cubes and deep fry.now when you serve add bread and cream. Add salt black pepper.ready to eat soup..
To avoid this, add a half teaspoon of baking soda to the soup. The baking soda neutralizes the acidity of the tomatoes, which prevents milk from curdling—and can improve the taste, too. Add tomatoes to onion mixture, crushing with a potato masher. This recipe for tomato soup is not full of all kinds of crazy ingredients. In fact, all you need are five ingredients, plus some salt and pepper.
