Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cream of tomato soup (restaurant style). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Cream Of Tomato Soup (Restaurant Style) is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Cream Of Tomato Soup (Restaurant Style) is something that I have loved my entire life.
Here's a video on how to make Cream of Tomato Soup at home. Its a rich and creamy soup with a goodness of fresh and red pulpy tomatoes. Tomato Soup Recipe/Cream Of Tomato Soup With Detailed Photo And Video Recipe.
To get started with this particular recipe, we must first prepare a few components. You can have cream of tomato soup (restaurant style) using 14 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Cream Of Tomato Soup (Restaurant Style):
- Prepare 4medium Tomatoes
- Get 1 inch Carrot
- Prepare 2 tbs Sliced Onion
- Take 1 .1/2 cup Water Approx
- Prepare 2 tsp Sugar
- Take To Taste Salt
- Make ready For The White Sauce :
- Get 1 tbs Butter
- Get 1/2 tbs Whole Wheat Flour
- Make ready 1/2 cup Milk
- Make ready For The Croutons :
- Prepare 1 tbs oil
- Take 1 tbs Butter
- Take 8 Bread Cubes (1″ each)
Combine tomatoes, chicken broth, butter, sugar or Splenda, and onion. Heat the cream well in a double boiler–be certain it's well-heated before you add it to the soup or it will curdle, ruining the appearance of the soup Add hot cream to soup and serve. Creamy, Tangy, and Spicy Restaurant-Style Tomato Soup. Tomato soup is one of my family's favorite dinners.
Instructions to make Cream Of Tomato Soup (Restaurant Style):
- To make Cream Of Tomato Soup, chop the tomatoes, onion and carrot and add them to the pressure pan.
- Add a cup of water to it and cook for 3 whistles on high flame.
- Open the lid when the pressure releases naturally.
- Cool the ingredients and then grind them in a mixer grinder to get a smooth paste.
- Pass this paste through a strainer and collect the tomato pulp in a container and set aside till further use.
- Next, heat a pan and add butter to it for the white sauce.
- As it heats up, add the flour and saute for about 1/2 minute.
- Add the milk, a little at a time and keep sauteeing to break down any lumps.
- Gradually add all the milk and bring the sauce to a boil, sauteeing constantly. Reserve a tiny quantity of the sauce for garnishing.
- To the remaining sauce, add the strained tomato pulp and mix well.
- Add 1/2 a cup of water, sugar and salt to taste and bring it to a boil.
- Reduce the heat and simmer for a few minutes.
- For the croutons, heat a kadhai and add the oil and butter to it.
- Fry the bread cubes in it till slightly golden and set aside.
- For serving, pour the soup into the bowls and garnish with the reserved white sauce.
- Place some crispy croutons on top and serve this delicious restaurant style Cream Of Tomato Soup during parties or meals or with some salad for a light dinner!
Cream of tomato soup is a very popular one in Indian restaurants and most of order it as safe bet in new restaurants. I made many new soup recipes this winter and we liked this cream of tomato soup, pumpkin soup and carrot ginger soup the best among the lot. This cream of tomato soup freezes absolutely perfectly. I freeze it all the time and you'd never even know. Half the time my house smells like a Mexican restaurant but today it was like an Italian one.
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