Cream Of Tomato Soup Cream of tomato soup is a velvety, comforting delight that combines the rich, tangy flavor of ripe tomatoes with the smoothness of cream. By Sanjeev Kapoor 20 Jul 2020 in Recipes Course New Update Cream Of Tomato Soup Main Ingredients Tomatoes, Fresh cream Cuisine Fusion Course Soups Prep Time 15-20 minutes Cook time 10-15 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients 4 large tomatoes, roughly chopped 1 tbsp fresh cream + for drizzling 2 tsps butter 1 tsp olive oil 6-8 black peppercorns 1 bay leaf 2 tsps finely chopped garlic 2 tsps finely chopped celery 1 large onion, finely chopped ½ medium carrot, cut into small cubes Salt to taste 1½ cups vegetable stock Crushed black peppercorns to taste Parsley sprig for garnish Croutons to serve Method Heat butter and oil in a deep non-stick pan and let the butter melt. Add black peppercorns and bay leaf and sauté for 30 seconds. Add garlic, celery and onion, mix and sauté till onion turns translucent. Add tomatoes, mix well and sauté saute for 1-2 minutes. Add carrot and salt, mix well and saute for 1-2 minutes. Add vegetable stock, cover and cook till the tomatoes are pulpy. Reduce heat, discard bay leaf and blend to a fine mixture with an electric hand blender. Take the pan off the heat. Strain the prepared mixture into another pan, place the pan on heat and let the soup come to a boil. Adjust salt and crushed black peppercorns and mix well. Switch the heat off and add fresh cream and mix well. Transfer into a serving bowl. Drizzle fresh cream and garnish with parsley sprig and serve hot with croutons. #Fresh cream #Tomatoes #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article