Creamy Tomato Soup
Tomato Soup is a classic creamy, gluten-free soup served with bread croutons and fresh cream. Learn how to make fresh tomato soup from scratch.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram tomato, roughly chopped
- 4 tablespoon olive oil or butter
- 1 bay leaf
- 1 tablespoon finely chopped ginger
- 1 tablespoon minced garlic
- 1/2 Cup chopped onion
- 1/2 Cup carrot, diced
- Salt to taste
- 1 teaspoon black pepper powder
- 2 - 3 Cup vegetable stock or water ((get recipe))
- 1 tablespoon tomato ketchup ((get recipe))
- 1/4 Cup light cream
Instructions
- 1
Roughly chop onion, garlic, ginger, tomatoes, and carrot before starting the soup.
- 2
Heat oil in a saucepan or a heavy bottom pan.
- 3
Add the bay leaf, chopped garlic, ginger, onion and saute till the aroma of herbs is released. No need to brown the onions or garlic.
- 4
Next, add the chopped carrot and saute for a 2 - 3 minutes.
- 5
Add the chopped tomatoes, salt and saute for 5 minutes. Cover the saucepan with a lid and allow the tomatoes to cook over low heat.
- 6
Once the tomatoes turn mushy and release their juices, remove the lid. Gently mash the vegetables using the back of the ladle/spoon. Turn off the heat.
- 7
Once the vegetables cool down a bit, transfer the vegetables to a blender and make a smooth puree.
- 8
Place a sieve over the same saucepan. Pour the vegetable puree over the sieve. Gently stir to get the smooth soup into the saucepan. Turn on the heat.
- 9
Add black pepper, tomato ketchup, cream and water to the soup. Stir to combine.
- 10
Simmer the tomato soup for 3 - 5 minutes over low heat. If the consistency seems too thick add a little bit more water. Taste and adjust the seasoning accordingly.
- 11
Serve tomato soup with bread croutons, a drizzle of fresh cream and chopped fresh coriander leaves.