Fresh Tomato Soup With Cilantro Cream

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Fresh tomato soup with cilantro cream

This is simple, hearty tomato soup made easy for the everyday cook. Serve hot with bread or rolls on a monsoon evening!

Ingredients

        4 teaspoons oil, 1 small yellow onion, diced

        1 bay leaf, 6 ripe medium tomatoes (about 2 lbs/1 kg), peeled and diced

        2 tablespoons tomato paste, 3 cups (750 ml) heavy cream

        Salt, to taste, 1 teaspoon freshly-ground black,  pepper

        2 tablespoons chopped fresh coriander leaves (cilantro)

        4 sprigs fresh coriander (cilantro), for garnish.

Cilantro Cream

        ½ cup (125 ml) heavy cream

        1 teaspoon ­nely-chopped fresh coriander leaves (cilantro)

        Salt and freshly-ground pepper, to taste.

Instructions

Step 1:

To make the Cilantro Cream, whip the heavy cream, fresh coriander, salt and pepper until sti peaks form. Refrigerate until ready to use.

Step 2:

Make the soup: Heat the oil in a large, heavy saucepan over medium heat. Add the yellow onion and bay leaf, and sauté until soft and translucent, about 4 minutes. Add the tomatoes and tomato paste, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the soup thickens, 15 to 20 minutes. Remove the bay leaf.

Step 3:

In a blender, purée the soup until smooth. Return to the pan and stir in the heavy cream, salt, pepper and chopped fresh coriander. Reheat gently.

Step 4:

Ladle into individual bowls and serve hot with 1 tablespoon of Cilantro Cream in each bowl. Garnish with cilantro sprigs.

Food: Fresh tomato soup with cilantro cream

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