Cream of Tomato Soup2016-07-31
- 1 kg tomatoes
- 1 tbsp light cream
- 1 and 1/2 tsp butter
- 3 tsps. garlic, chopped
- A small piece of ginger, chopped
- Handful coriander leaves, chopped
- 1/2 a chili, chopped
- Basil to taste
- Salt to taste
Purée tomatoes and set aside.
Heat a saucepan over medium heat.
Add butter, then add the chopped garlic, chopped ginger, chili and coriander leaves.
Sauté until a nice smell is emitted.
Add the pureed tomatoes to the saucepan and simmer.
Add some water if needed.
Stir in the basil leaves and salt the mixture according to taste.
Remove saucepan from the stove when it boils, and let the soup cool.
Drain the soup when it cools.
Place the drained soup on medium heat again.
Add in the cream and simmer for five minutes.
Ladle in soup bowls and serve hot.