Tomato Bisque/Indo-French Tomato Bisque

I simply love this week's theme of blogging marathon, do you want to know about the theme. Its 'Adapted cuisine in different Country'. When i picked this theme, i know very well that i will be showcasing one of my favourite cuisine. Obviously i cant think more than Pondicherry. Been born and brought up in Pondicherry, this old French territory in South east coastal region of India is very much known for its French influences in everything. And this Franco-Pondicherrian/Indo French cuisine pulled me to come up with three marvellous dishes which gets its Indian touch eventhough these dishes are quite popular in typical French cuisine.

For the first day, am kick starting this week's theme with a creamy smooth soup aka Bisque. Bisque is a French word for a smooth, creamy soup which makes a comforting bowl to finish a dinner or lunch happily. Though bisque is generally prepared with sea foods like lobster, langoustine, shrimp or fish etc, Pondicherrians make their own vegetarian versions either with a single vegetable or else with a combination of vegetables. Usually Pondicherrians prepare this soup easily with available vegetables, since tomato is one among those easily available vegetables, tomato bisque is one of my family favourite. Coming to this tomato bisque, its definitely a quite filling, rich, hearty, satisfying thick soup but still a light creamy soup to enjoy.

3cups Pulpy tomatoes (chopped)
1/4cup Onions (chopped)
4nos Garlic cloves
4cups Vegetable broth/Milk
2tbsp All purpose flour
1 Bay leaf
1/2tsp Cumin seeds
1/2tsp Coriander powder
1tsp Coriander leaves/Thyme leaves
2tbsp Butter
1/2cup Fresh Cream
Salt

Heat the butter, add the bay leaf, chopped onions,garlic cloves, sauté until the onions turns transculent.

Add the chopped tomatoes, sauté until the tomatoes turns mushy, add the all purpose flour, stir continously until the flour gets well mixed, no lumps forms.

Now add the milk or vegetable broth,enough water,salt, cumin seeds, coriander powder, coriander leaves or thyme leaves, bring everything to boil.

Cook in simmer until the vegetables gets well cooked.

Remove bay leaf, blend everything as a smooth soup.

Finally add the fresh cream and serve warm with croutons.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#85