Cream Of Tomato Soup

Preparation :20 mins
Cook :14 mins
Total Time :34 mins
Servings :Makes 2 servings

Ingredients :

4 cups finely chopped ripe tomatoes
1 bayleaf (tejpatta)
3 whole black peppercorns (kalimirch)
1 1/2 tbsp butter
1 tbsp plain flour (maida)
1/4 cup tomato puree
2 tsp sugar
salt and to taste
1 1/2 tbsp fresh cream

For The Garnish
2 tsp fresh cream

For Serving
1/4 cup deep-fried bread croutons

Method :

Combine the tomatoes with 1 cup of water in a deep non-stick pan, add the bayleaf and peppercorns, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Remove the bayleaf and discard it. Allow the mixture to cool completely.Blend the mixture in a mixer till smooth and strain it using a strainer.
Heat the butter in a deep non-stick pan, add the plain flour and sauté on medium flame for 1 minute.Add the prepared tomato mixture, 1 cup of water, tomato purée, mix well and cook on a medium flame for 1 minute.
Add the sugar, salt, pepper and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Garnish with fresh cream and serve hot with bread croutons.