PREP TIME
10 mins
COOK TIME
15 mins
COURSE
Savory Recipes ,
Soup Recipes ,
Vegetarian Recipes ,
CUISINE
International Food Recipes
SERVINGS
4 servings
CALORIES
76 kcal
-
1
kg
tomatoes
-
1
Tbsp
light cream
-
1.5
tsp
butter
-
3
tsp
minced garlic
-
A small piece of ginger, chopped
-
a handful coriander leaves, chopped
-
0.5
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.
KEYWORD
cream of tomato soup, tomato cream soup, fresh tomato cream soup
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