Tuesday, August 27, 2013

Creamy Tomato Soup

Creamy Tomato Soup 


  • 4 Big tomatoes
  • 1/2 cup carrot roughly cut ( 2 small)
  • 1/2 cup pasta sauce
  • 1 table spoon corn flour or all purpose flour (maida)
  • 1 tea spoon black pepper 
  • 1/2 tea spoon red chili powder
  • 1/2 cup whole milk / half n half or heavy whipped cream 
  • salt to taste
  • 1/4 cup  butter
  • 1 cup water 
  • 4 to 5 fresh basil leaves or dry basil 1 table spoon 


  • Cut tomato and carrot roughly.
  • Take a 2 table spoon of butter in a pan or pressure cooker, over a medium heat.
  • Add tomato and carrot , saute it for 3 to 4 minutes, add little salt  , cover it for 5 minutes and make it soft. 
  • Keep aside for cooling.
  • Grind it properly.
  • Take butter in pan and add grinned tomato puree in that, add pasta sauce, grounded black pepper, red chili powder water.
  • Take a corn flour in cup and mix with little water and then add in a soup.
  • Make it to boil and then add Cream , Bring heat to medium and  stir for 5 to 6 minutes.
  • Add chopped basil leaves or dried basil , mix it well.
  • Serve Hot.


Pasta sauce only make the Italian flavor in the soup, so its  not very necessary, without that u can find the good taste. 


Contact Form


Email *

Message *