Cream of Tomato Soup is a personal favourite. I prefer mine with a hint of spice, so generally add them when the tomatoes are being cooked. Choose ripe, juicy and thick skinned tomatoes to avoid adding corn flour as a thickening agent. The creamy texture of the soup is a sheer delight. Served with croutons it is a filling yet light meal.
- 10 ripe, thick skinned variety of tomatoes
- 3 cloves
- 1 inch piece of cinnamon
- 3 tbsps cream
- 1/2 tsp pepper powder
Chop the tomatoes roughly and pressure cook them along with the cloves and cinnamon. Transfer them to a blender. Tip in the cream and blend it well. Pour the soup into a pan, and add the pepper powder, salt and sugar. Serve hot with croutons.
Copyright © 2017 by Vinaya Prabhu. All rights reserved.