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

  • 6.1 gm
  • 0.7 gm
  • 8.0 gm
    Total Fat
  • 91.7 mg
  • 109.2 kcal
  • 204.3 mcg
    Vitamin A
  • 0.3 mg
  • 0.0 mcg
    Vitamin B12
  • 9.2 mg
    Vitamin C
2.0 Diced Cup(345.0 gm) Tomato
2.0 Tbsp(26.0 gm) Cream
1.0 Powder Tsp(3.0 gm) Black Pepper
2.0 Tsp(10.0 gm) Ginger Garlic Paste
1.0 Tsp(4.0 gm) Salt
2.0 Tsp(8.0 gm) Butter
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.

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