Cream of Tomato Soup

So who doesn't like a tomato soup? Be it summer or winter, rain or sunshine, tomato soup is always there to cheer up a dull day or be a part of a great feast.

There are literally 100s of ways to make this soup. Each person has their own way of making it and it tastes good every way we make. This below recipe is my way of making a creamy tomato soup.

INGREDIENTS

1. Tomatoes - 4-5 ripe
2, Garlic - 2-3 cloves
3. Olive oil - 2 tsp
4. Water - 500 ml
5. Salt and Pepper- to taste
6. Milk - 100 ml
7. Cream - 2-3 tbsp

METHOD:

1. Cut the tomatoes into quarters and finely chop the garlic cloves
2. In a pressure cooker, add 2 tsp of olive oil. Once the oil is hot, add the chopped tomatoes and garlic.
3. Saute for 5-7 minutes on medium flame till the rawness of the garlic is removed and the tomatoes soften.
4. Add 500 ml of water to this and pressure cook for 3 whistles.
5. Take it off the flame and allow it to rest for about 15 minutes.
6. Now open the pressure cooker, filter the tomatoes from the juice. Retain the juice which will be used later while making the soup.
7. Finely puree the cooked tomatoes with 100 ml of milk.
8. Now in the same pressure cooker, add the tomato puree and the filtered juice. Mix well and add salt to taste.
9. Bring it to a boil. Continue to boil till the right consistency is reached. You can also add more water if its too thick.
10. Stir in the cream and keep of low flame for about 5 minutes.

Take it off the flame, garnish with cream and serve.

(instead of Olive oil you can also use butter and the flavor will be just as good!)