Name: Thick tomato soup recipe by Dipti Mehrotra at BetterButter
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: Large tomato - 4; Small carrot - 2 (chopped); Smll beetroot 1 (chopped); Garlic cloves -2-3; Onion -1 small; Butter -1 tsp; Cream -1 tsp; Salt to taste; Bread -1-2 slice; Black pepper powder 1 tsp

Ingredients Serving: 4

Large tomato - 4
Small carrot - 2 (chopped)
Smll beetroot 1 (chopped)
Garlic cloves -2-3
Onion -1 small
Butter -1 tsp
Cream -1 tsp
Salt to taste
Bread -1-2 slice
Black pepper powder 1 tsp

Instructions

First wash and rinse the tomatoes. Carrots. Onion. Garlic. Beetroot very well.
In a cooker take 5-6 cup water and all vegetables. Close the lid and cook them over medium flame for 2 whistle.
After 2 whistle turn off the flame. Remove the lid and let the mixture cool at room temperature. Blend the mixture into a smooth puree. Strain prepared puree through a sieve . Discard the residue.
Heat 1 tsp butter in the saucepan over medium flame. Add strained tomato puree and stir continuously. Add salt and black pepper powder. When it comes to rolling boil reduce flame to medium and cook for 4-5 minutes.
Taste the salt and add more if required. Turn off the flame. Add fresh cream. Tomato soup is ready. Serve hot with bread croutons.

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