Tomato Soup with Basil and Cream

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Tomato Soup with Basil and Cream
  • 4Servings
  • 35 mPrep Time
  • 15 mCook Time
  • 0 mReady In
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Step by Step method

  • Step 1

    Boil and peel tomatoes and blend tomatoes with 4 cups of water, strain and let it simmer on slow flame for 10 minutes. Add a spoonful of corn flour to bring thickness to the soup stock.

  • Step 2

    Add tomato ketchup, pineapple juice, Dalda Olive Oil, vegetable stock, balsamic vinegar, white sugar, salt, white pepper and cook for another 4-5 minutes.

  • Step 3

    Add in fresh basil to soup and stir well

  • Step 4

    Serve hot with croutons and parsley leaves.

Tips & variations

  • You may give a nice twist to your tomato soup by adding a dash of beetroot juice to your delicious soup and top it with sweet corns as well.

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