Cream of tomato soup

Name: Cream of tomato soup
Cuisine: Indian
Ingredients: 20 mls refined oil; 1/2 onion sliced; 20 gms carrot sliced; 20 gms celery sliced; 10 gms refined flour; 300 mls vegetable stock; 200 gms fresh tomato chopped; 1-2 basil leaves; 20 gms butter; 1/2 piece bayleaf; 1 gms thyme; 1 gms pepper corn; 3-4 parsley stems; 1 muslin clothe; For garnish; 1 tsp cooking cream; 1 slice white bread slice, cut into cruotons

Sumit Jha @cook_9845292

Cream of tomato soup

Sumit Jha @cook_9845292

Saved

Ingredients

20 mlsrefined oil
1/2onion sliced
20 gmscarrot sliced
20 gmscelery sliced
10 gmsrefined flour
300 mlsvegetable stock
200 gmsfresh tomato chopped
1-2 basil leaves
20 gmsbutter
1/2 piecebayleaf
1 gmsthyme
1 gmspepper corn
3-4parsley stems
1 muslin clothe
For garnish
1 tspcooking cream
1 slicewhite bread slice, cut into cruotons

Saved

Steps

1

Melt butter in a sauce pan till it creates white forth
2

Add refined flour&mix well&cook till white but cooked, remove it&keep aside
3

Heat oil in sauce pan, add sliced carrot, celery&onion, saute till transparent
4

Add chopped tomatoes, add salt& cover the pan& cook for 10-15 minutes till soft
5

Add stock, Bouquet garni, seasoning&roux, whisk well to mix the roux into liquid
6

Check the seasoning if thick enough and taste well starin the soup in fresh bowl
7

Add basil leaves, cover the pan& keep aside to spread the basil flavour throughout
8

Remove the crust from bread sliced, cut the sliced into 1 inch
9

Toast under salamander or deep fry till golden brown
10

Pour 150mls into soup bowl, add cooking cream and bread sliced