Creamy Tomato Soup

Summer has started and so people are very concise of their diet especially healthy foods. Generally we should avoid oily & spicy foods. Drinking lot of water & fresh juices gives energy & is good for health.
In my home my mom makes soup in summers. It is an easier way to feed vegetables to your kids. Here I am sharing easy creamy tomato soup. This tomato soup recipe is very flavourful in its own way. Adding a little beetroot is the tip to get nice bright red, apart from choosing red ripe tomatoes.This is one of all time favorite.

photo of
Total votes: 702

Gajapriya's Secret Indian Recipe !

Preparation Time: 
Cooking Time: 


Red ripe tomatoes-4
Beetroot-2 small slices
Garlic-3 to4 flakes
Butter-1 tbsp
Salt-to taste
Black pepper-to taste
Sugar-1 tsp
Corn flour-1 tsp
Cream (option)-to garnish
Coriander leaves-1 tbsp
In a small pressure cooker, heat butter & add bayleaf + roughly chopped garlic & saute for a minute. Then add tomatoes & beetroot pieces into it & add 1 cup of water & close the lid.
Pressure cook for 2 whistles and without disturbing much, take out the tomato skin which by now will come easily by itself. Discard the skin. Take out the bay leaf. If you want you can transfer to a sauce pan (another vessel to boil the soup) or continue with the cooker as well.I used my immersion blender to grind. If using grinder, let tomatoes cool down and then blend without water.
Strain this through a metal strainer to remove the seeds. You can use little water if you need. Again start heating the soup with the bay leaf, sugar and salt.
Boil for 3-4 minutes. Add the corn flour mixed with 1 tblsp water and mix well. Boil until the required consistency reaches. Season generously with black pepper, adjust salt and garnish with coriander leaves. Add cream on top if desired.serve hot.