I've been trying to crack this Cream of Tomato recipe for many decades now that is served in almost all Indian five star hotels and professionally managed kitchens. At the end when it's served, it has a strong and the most fragrant aroma of garlic, cilantro stalks, nutmeg, etc but does not necessarily feel 'garlicky'.
Here's my recipe to start with:
- Add oil+butter in a pan with black pepper corns. Add crushed tomatoes, garlic and cilantro stalks. Let cook for 15-20 minutes. Blend and then strain.
- Start again with butter and nutmeg powder.
- Add all purpose flour and then some milk and let cook for a couple minutes.
- Pour the blended/ strained tomatoes. Let cook for 10 minutes. Test salt/ white pepper.
What can I do at the end to get the garlic aroma in soup? Thanks and best wishes.