How to make Cream Of Tomato Soup - SK Khazana -

Creamy tomato soup is a joy to have any time

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tomatoes (टमाटर), Fresh cream (ताज़ी क्रीम )

Cuisine : Fusion

Course : Soups

For more recipes related to Cream Of Tomato Soup - SK Khazana checkout Tomato Egg Drop Soup, Tomato Saar, Tomato Egg Drop Soup, Tomato Melon Gazpacho . You can also find more Soups recipes like Pea And Cilantro Pesto Soup Pasta and Veggie Soup Thick Spinach Soup Carrot And Almond Soup

Cream Of Tomato Soup - SK Khazana

Cream Of Tomato Soup - SK Khazana Recipe Card


Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Cream Of Tomato Soup - SK Khazana Recipe

  • Tomatoes roughly chopped 4 large

  • Fresh cream 2 tablespoons + for drizzling

  • Butter 2 tablespoons

  • Olive oil 1 teaspoon

  • Black peppercorns 6-8

  • Bay leaf 1

  • Garlic finely chopped 2 teaspoons

  • Celery finely chopped 2 teaspoons

  • Onion 1 large

  • Carrot peeled and cut into small cubes 1 1/2 medium

  • Salt to taste

  • Vegetable stock 1 1/2 cups

  • Crushed black peppercorns to taste

  • Fresh parsley spring for garnish

  • Croutons to serve


Step 1

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.

Step 2

Add garlic, celery and onion, mix and sauté till onion turns translucent. Add tomatoes, mix well and sauté saute for 1-2 minutes.

Step 3

Add carrot and salt, mix well and saute for 1-2 minutes. Add vegetable stock, cover and cook till the tomatoes are pulpy.

Step 4

Reduce heat, discard bay leaf and blend to a fine mixture with an electric hand blender. Take the pan off the heat.

Step 5

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.

Step 6

Drizzle fresh cream and garnish with parsley sprig and serve hot with croutons.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.