Cream of Tomato Soup

» Posted by on Dec 5, 2011 in Recipes, Soup, Vegetarian | 0 comments

Cream of Tomato Soup

A creamy soup delight, this is an all time favorite hot and refreshing soup recipe with the rich taste of fresh tomatoes. 

Cream of Tomato Soup

Serves 4
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Milk, Wheat
Dietary Vegetarian
Meal type Soup
Misc Serve Hot
Website Tarla Dalal Recipes


  • 4 cups chopped tomatoes
  • 1 bayleaf
  • 2 to 3 whole peppercorns
  • 1 tablespoon refined flour
  • 1 tablespoon butter
  • 1/4 cup tomato puree
  • 1-2 teaspoon Sugar
  • 1 tablespoon cream
  • Salt to taste
  • Freshly ground pepper to taste

For Serving

  • 1 teaspoon cream (For Serving)
  • 4 tablespoons bread croutons (For serving)


Refreshing and creamy; however, sinfully rich in calories with ingredients like cream and butter.


Step 1
In a pan combine the tomatoes, bay leaf and peppercorns with 1 cup of water and bring to a boil.
Step 2
Simmer for 10 to 15 minutes till the tomatoes are soft.
Step 3
Remove the bay leaf, cool the mixture and purée it in a blender, strain the purée and keep aside.
Step 4
Heat the butter in another pan and add the refined flour and cook it over a slow flame for a few seconds.
Step 5
Add 1 cup of water gradually and stir it continuously, so that no lumps remain.
Step 6
Add the puréed tomato mixture, tomato purée, sugar, salt, pepper and bring it to a boil.
Step 7
Add the cream and mix well.
Step 8
Serve hot, garnished with a teaspoon of cream and topped with a tablespoon of the croutons.