Cream of tomato soup

When time is short and you crave for any hot soup in this fall, don't use canned soups. Instead, in just few minutes you can put all in a pressure cooker or in a large stock pot, puree and have it. They are sure to become a family favorite. When the weather turns cool we need something hot. My kids love soups especially this tomato soup. When you are having cold, this soup soothes your throat and pepper helps to cure it.

The title says, cream of tomato soup - but I didn't use white sauce. The potato works as a magic here to give a thick consistency. For richer taste I added cream, if in diet skip that. The beet will give the dark color to soup. Carrot also helps to give color and nutritious too.

Ingredients:

• Tomato - 4
• Onion - 1 
• Potato - 1, small
• Garlic - 4 cloves
• Carrot - 1 or (Beet - 1/2 from small)
• Cinnamon, cloves and bay leaf - 1
• Peppercorns - 3
• Butter - 1 tsp
• Pepper and salt - as per taste
• Cream - 1 tbsp

Method:

Peel the skin of potato and carrot or beet, chop roughly. Transfer to the pressure cooker with all the ingredients given leaving cream with 4 cups of water.  Pressure cook for 4 whistles. After it cools down, remove the cinnamon, clove and bay leaf. Blend in the blender until smooth.

Then pour in a strainer. Adjust the water lever as you desire the consistency of soup. Heat with a tsp of butter.

Add fresh cream, pepper and salt.