Tomato Cream Soup Recipe

A blend of fresh, juicy red tomatoes made into a thick creamy puree like liquid food makes an idle appetizer to be served in the cold winter days.

Nutritional info

  • 4.5 gm
  • 0.5 gm
  • 6.0 gm
    Total Fat
  • 68.6 mg
  • 81.6 kcal
  • 152.8 mcg
    Vitamin A
  • 0.2 mg
  • 6.9 mg
    Vitamin C

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2.0 Diced Cup(345.0 gm) Tomato

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2.0 Tbsp(26.0 gm) Cream

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1.0 Powder Tsp(3.0 gm) Black Pepper

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2.0 Tsp(10.0 gm) Ginger Garlic Paste

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1.0 Tsp(4.0 gm) Salt

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2.0 Tsp(8.0 gm) Butter

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100.0 Ml(100.0 ml) Water
  • Melt 2 tsp butter in a frying pot at a low flame, add 2 tsp ginger garlic paste and 2 cup diced tomatoes.

  • Fold in 2 tbsp cream, cover and allow it to cook.

  • Once the tomatoes are slightly softened and cooked, take off the flame.

  • Blend to obtain a souplike consistency.

  • Put it back on the flame and add a little water along with 1 tsp salt and 1 tsp black pepper powder.

  • Cover and allow the soup to simmer.

  • Garnish with cream.

  • Serve hot.