Cream Of Tomato Soup - SK Khazana Creamy tomato soup is a joy to have any time This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Jul 2020 in Recipes Course New Update Main Ingredients Tomatoes, Fresh cream Cuisine Fusion Course Soups Prep Time 11-15 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Cream Of Tomato Soup - SK Khazana 4 large Tomatoes roughly chopped Fresh cream 2 tablespoons + for drizzling 2 tablespoons Butter 1 teaspoon Olive oil 6-8 Black peppercorns 1 Bay leaf 2 teaspoons Garlic finely chopped 2 teaspoons Celery finely chopped 1 large Onion 1 1/2 medium Carrot peeled and cut into small cubes to taste Salt 1 1/2 cups Vegetable stock to taste Crushed black peppercorns for garnish Fresh parsley spring to serve Croutons Method Heat butter and oil in a deep non-stick pan and let the butter melt. Add black peppercorns and bay leaf and sauté for 30 seconds. Add garlic, celery and onion, mix and sauté till onion turns translucent. Add tomatoes, mix well and sauté saute for 1-2 minutes. Add carrot and salt, mix well and saute for 1-2 minutes. Add vegetable stock, cover and cook till the tomatoes are pulpy. Reduce heat, discard bay leaf and blend to a fine mixture with an electric hand blender. Take the pan off the heat. Strain the prepared mixture into another pan, place the pan on heat and let the soup come to a boil. Adjust salt and crushed black peppercorns and mix well. Switch the heat off and add fresh cream and mix well. Transfer into a serving bowl. Drizzle fresh cream and garnish with parsley sprig and serve hot with croutons. #Bay leaf #Black peppercorns #Butter #Carrot #Celery #Croutons #Crushed black peppercorns #Fresh cream #Fresh parsley #Garlic #Olive oil #Onion #Salt #Tomatoes #Vegetable stock Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article