Cream of Tomato Soup

Ingredients:

Ripe Red Tomatoes – 8
Onion Medium Sized – 1
Baby Carrots – 6
Bay leaf – 1
Corn Flour – 1 teaspoon heaped
Milk – ¼ cup
Butter – 1 tablespoon
Salt, Pepper and Sugar.
Finely cut Coriander leaves for garnishing.

Method:

Blanch Tomatoes and chop it.

Dice Onions, and Carrots.

Heat ¾ tablespoon of butter in a Pressure Cooker or a Deep curved Frying Pan.

Add Bay leaf and then the Chopped Onions and Sauté and add the Carrots. Fry for a minute and add the Tomatoes.

Fry for few minutes and pour just enough water (may be ½ a cup) and cook covered till the Tomatoes become tender. (Pressure Cooking – 5 minutes).

When it cools down, remove the Bay Leaf and Grind it in a Blender.

Make a White Sauce by adding Corn flour to the Milk and whisking it.

Heat soup with salt and sugar till boiling point, in reduced heat stirring now and then.

Add White Sauce gradually to the Soup while Stirring.

Cook in reduced heat for a couple of minutes.

Serve hot with Pepper. Garnish with finely chopped Coriander leaves. Top it with the remaining Butter.

Note:

After adding the White Sauce, do not heat for a long time. Milk will curdle due to acidity of the Tomatoes. Always heat any soup in reduced heat only.