Tomato Soup

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  • 28 oz Kissan Tomato Puree
  • 2 tbsp olive oil
  • 1 Onion, chopped
  • 1 Clove of Garlic, chopped
  • 2 tbsp Flour
  • 1 & 1/2 cups Chicken Broth
  • 1/2 cups Heavy Cream
  • to taste Salt & Pepper


    • Gather your ingredients.
    • Chop garlic. Set aside.
    • Warm oil in a large saucepan over medium-high heat.
    • Add your chopped onion. Stir often, until onion is softened.
    • Add garlic and cook until slightly softened and fragrant, about 1 minute.
    • Stir in flour to blend, about 1 minute.
    • Add tomato puree and chicken broth to saucepan. Turn the burner to high and bring to a boil. Stir constantly until thickened. It takes a few minute
    • Carefully transfer soup to a blender or bowl and puree until smooth. We used an emulsifier to blend.
    • Return soup to saucepan. Stir in the heavy cream and cook over low heat for 3 to 5 minutes, until heated all the way through.
    • Season with salt and pepper and add croutons for texture.

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