Creamy Tomato Soup

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Creamy Tomato Soup

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Course: Appetiser, Starter
Cuisine: Indian
Servings: 3 -4
Author: Maria Jose Martin


  • 250 gms Tomato
  • 50 gms Carrot & Onion
  • 1 tbsp Butter
  • 1/2 tbsp Plain flour
  • 2 tbsp Milk
  • 3 cups Water
  • 1/4 - 1/2 cup Tomato sauce
  • A pinch Sugar
  • 2 tbsp Grated Coconut
  • Salt


  • Stir butter & maida on low fire. Add milk to this & make it a thick paste (white sauce). Add sliced tomato and chopped carrot and onion to this & stir. Add sugar, salt & tomato sauce & stir for 2-3 minutes. Add water & let it boil.
  • When the vegetables are cooked take it off from the stove. Allow it to cool for sometime. Once it is cooled grind the vegetables together with the coconut. ( keep the stock aside). Strain the ground vegetables & add to the stock. Heat it for 5 more minutes. Serve with bread Croutons & crushed pepper.
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