Cream of Tomato Soup

Cream of tomato soup is perfect when served during winter....
Recipe Video...

5 Ripe Tomatoes 
3 medium Onions
1 Large potato
2 Tbsp Butter
1 Tbsp All Purpose Flour/Maida
2 Cups Milk
2 Tbsp Fresh Cream
4 Pods Garlic
2 Chilies
2 Tsp Sugar
Salt as per taste
Water as needed.

orange food color and stock cube is optional can add if you wish.

  • Wash all the veggies chop roughly.
  • Add all the veggies to a pressure cooker and add 4 cups water salt place cover and cook until 4 whistles.
  • strain the veggies and add to a blender grind to a smooth paste strain once more add the extracted stock mix well and reserve.
  • Heat a pot on medium flame add butter and allow to melt add the flour fry the flour until it changes into light brown in color add milk slowly and keep stirring until a sauce is formed add the tomato mixture to the sauce bring to a boil.
  • Add salt , sugar add white pepper powder if needed stir and bring to a boil.
  • Add cream and stir once it boils remove from flame garnish with cream and serve with crusty bread...Enjoy...:)


  1. Soup is perfect for this winter and I love it. Can't wait to try this. God Bless!
    private chef in austin

  2. I just made this soup for my parents. They love to have soup as a snack in the evenings, but keep buying those packaged powders, which taste pretty bland and isn't exactly healthy. One of my parents is diabetic, so I tried to minimize on the carbohydrates and sugar by making the following changes:
    -We don't keep maida at home, so I used whole wheat flour
    -Used skim-double toned milk
    -Used 3 pebble potatoes instead of one large. It was probably like using 1/2 of a large potato.
    -Tomatoes were quite ripe, so I didn't add any sugar at all
    -Black pepper instead of white (Didn't have white at home. Black didn't look bad, but white has a distinct flavor and would probably taste better with this soup).
    -No cream on top
    -No food coloring
    -No croutons
    This soup STILL turned out incredible. My parents absolutely loved it. If I was making this for guests, I would splurge (calorie wise) and use the exact original recipe as published.

    Thank you Vidya :)



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