Indian Style Creamy Tomato Soup. What's more comforting than a tomato soup especially on a rainy gloomy day or during freezing weather. This is a very easy homemade tomato soup recipe. Cream of tomato soup is a tomato based thick soup which is probably the first choice as an appetizer to be had before the meal, when we go outdoors.

This grownup, creamy (and dreamy) tomato soup can easily be doubled to feed a larger group—and makes for great leftovers. Remove soup from heat; let cool slightly. Working in small batches, purée soup in a blender until smooth. You can have Indian Style Creamy Tomato Soup using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Indian Style Creamy Tomato Soup

You need 5 of ripe tomatoes, roughly chopped.
It's 2 of onions, chopped.
You need 2 small of carrots, chopped.
Prepare 7 of garlic cloves, slightly smashed.
It's 2 tbsp of oregano.
You need of chilli flakes.
It's 1/2 tsp of turmeric.
You need of fresh cream.
Prepare 50 ml of tomato puree.
It's bunch of spring onions.
You need bunch of coriander leaves.
You need 2 tbsp of cooking butter.
You need of salt.

Indian Tomato Soup Indian Soup Indian Dishes Ginger Chutney Recipe Chutney Recipes Shorba Heart warming Tamatar Ka Shorba - Thin, spicy and flavourful Indian style Tomato Soup perfect for Creamy Tomato Soup with Mozza-ball Skewers. Happiness is deep-fried balls of cheese, floating in. Recipe courtesy of Food Network Kitchen. Heat the butter in a large soup pot over medium-high heat.

Indian Style Creamy Tomato Soup step by step

Heat the cooking butter in a pressure cooker. Don't let it brown too much..
Add the chopped onions and garlic to the melted butter and fry till the onions turn translucent..
Add the carrots. They need to stay in the pan longer because they have to soften considerably..
Then add the tomatoes to the mixture and fry till they start to come apart slightly..
Add the chopped coriander leaves, oregano, chilli flakes, turmeric and salt to the pressure cooker. Fry for an additional 2 to 3 minutes. After adding the salt, the tomatoes would start melting and start to give a saucy consistency to the mixture. Keep tasting everything to ensure the desired flavor is achieved..
Close the pressure cooker and let it cook for 10 mins (2 whistles). Let the steam escape in it's own pace and open the cooker to cool down the mixture..
After the contents have cooled, blend it in a mixer or using a blender. Now you can either strain the result in a soup strainer to remove the tomato seeds and skin that didn't get disintegrated (guarantees the smoothness usually associated with soup) or use the blended mixture as it is. I prefer to use the non strained version as it gives a thicker consistency and great texture without wasting anything..
Now pour the soup back into a pan. Add the tomato puree to enhance the tomato flavour and bring to a boil. Then add the fresh cream to make the soup thick and rich..
Finally, chop up some spring onions and mix it in. Serve with crisp croutons on top and grilled cheese sandwiches on the side..

Me and cooking tomato soup did not get off to the best start. When I was a very little girl, my mom was sick and resting bed. It was the best creamy tomato basil soup with parmesan I had ever had. Creamy, with savory tomato flavor and bright basil flecks throughout. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes.