Cream of Tomato Soup - Hotel Style
Recipe by VB's Idhayam Thotta Samayal
Ingredients
Main Ingredients
- 2 tbspOil
- 1 handfulGarlic
- 1 bunchCoriander stems
- 1 no.Red capsicum
- 2 no.Onion
- 5 no.Tomato
- to tasteSalt
- 1 tbspSugar
- 1 tspRice flour
- 100 mlWater (for rice flour)
- 1 tspRed chilli powder (Kashmiri)
- 1 tspPepper powder (coarsely ground)
- 250 mlWater (for cooking)
- 50 grm.Butter
- 200 mlFresh cream
Step-by-Step Instructions
- 1.Saute Aromatics
Heat 2 tablespoons of oil in a wide-bottom pan. Add a handful of peeled garlic and saute until it turns light golden brown. Then, add 1 bunch of coriander stems and continue to saute.
- 2.Add Vegetables
Add 1 red capsicum, cut into cubes, to the pan and saute. Next, add 2 medium-sized onions, roughly chopped, and saute for approximately 2 minutes until they turn golden brown.
- 3.Cook Tomatoes and Season
Add 5 roughly chopped ripe tomatoes to the pan. Season with salt to taste and 1 tablespoon of sugar. Mix well and cook for about 15 minutes until the tomatoes are very soft and mushy.
- 4.Thicken and Spice
In a separate bowl, dilute 1 teaspoon of rice flour with 100 ml of water to create a slurry. Add this slurry to the pan, mixing well. Then, add 1 heaped teaspoon of Kashmiri chili powder and 1 teaspoon of coarsely ground black pepper powder. Mix thoroughly.
- 5.Simmer and Boil
Pour in 250 ml of water and mix everything together. Cook the mixture on medium heat for 10 minutes, then bring it to a rolling boil for another 5 minutes. Turn off the gas, cover the pan, and let the mixture cool down completely.
- 6.Blend and Strain
Once cooled, transfer the cooked vegetable mixture to a mixer grinder and blend it into a very fine, smooth paste. Pass this blended puree through a fine-mesh strainer into a clean bowl, pressing down to extract all the liquid and remove any solids or lumps. This step is crucial for a smooth, hotel-style soup.
- 7.Finish with Butter and Cream
In a clean pot, melt 50 grams of butter. Once the butter is melted, add the strained tomato puree to the pot and bring it to a boil. As it starts boiling, pour in 200 ml of fresh cream (two 100ml pouches). Stir well and bring the soup to just one boil. Do not overcook after adding the cream. Check for salt and adjust if necessary. Turn off the gas.
- 8.Serve and Garnish
Serve the hot cream of tomato soup in a bowl. Garnish with a swirl of fresh cream for a professional finish.
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