• Tomatoes 3 medium – sized
  • Onion 1/2 Large – sized
  • Mint leaves 5
  • Garlic 1 pod
  • Cloves 3
  • Whole pepper 5
  • Milk 1/2 cup
  • All purpose flour/Maida 2 tbs
  • Bay leaves 2
  • Heavy whipping cream 2 tsp
  • Salt as required
  • Pepper Powder 1 tsp
  • Unsalted Butter 1/4 stick
  • Sugar 1 tbsp
  • Bread croutons 10


The process involves preparing the white sauce with all purpose flour and mixing it with the pureed tomato.

Chop the tomatoes and onions into medium size pieces and pressure cook them with mint leaves, cloves, garlic, pepper corns, salt and bay leaves adding sufficient water.

Puree the above cooked contents in a blender and strain to remove the seeds and the unwanted pulp.

Boil the purree adding some water if it is toot thick.

While the tomato puree is boiling prepare the white sauce. Do not make this befor eyou have the puree ready. It forms lumps.

To prepare the white sauce, mix all purpose flour in 1/4 cup of milk.

Add butter to the pan and when the butter is melted, add the milk and the all purpose flour mixture and keep stirring.

When it becomes little thick, add it to the tomato puree mixture that is already boiling.

Add the remaining milk and the sugar to the boiling puree and adjust the salt. Once the soup gets teh required consistency turn off the stove and let it cool.

Add heaving whipping cream, pepper powder and bead croutons just before serving

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