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Question by passionate.waterlilly: am i able to substitute half and half for heavy cream in tomato basil soup?
I am trying to make tomato basil soup and the recipe calls for one entire cup of heavy cream. I want to substitute half and half instead, because one cup of cream sounds like a lot. What are your experiences with this like? Would you suggest doing this?
Best answer:
Answer by Corvato
yes, it will be fine, however the soup won’t be as thick or as flavorful.
Know better? Leave your own answer in the comments!
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thankyou bhavna for this receipe.
Thank you for this nice vid
Is roasted cumin powder better for the tamarind chutney?
its really tasty thank u frm me n my wife
so many ‘u know”
You can freeze them in small batches so when you need, you can take out just enough amount to use.
How can you store these chutney ?
Oh thx.. Im asking about the one which u use to chop methi leaves.. It’s very handy
Which hand blender you are using and which mini chopper u r using? Help me here..
I watch all your videos they are very helpful
I love your receipes and the chutney is super good my family loves the tomatoe chutney it
Is there difference in taste because I am trying to eat healthy and organic home made foods but sometimes the flavor changes. Thanks for quick reply
Why do you use brown sugar not regular sugar?
BTW, I like your recipes and videos they are helpful.
for tomato chutney i cant find curry leaves and asofateida..what i will do
How about the storage for these chutneys?
Thanks for sharing! Are you working?
Thanks dear
Is jaggeri is brown sugar
you didnt mention the sesame seeds inyour written recipe for Cilantro chutney,can u modify please??
Don’t we need to cook the tamarind?
U know..i rlly like ur chutney
greattttt video!!!!!!!!!!!!!!!!!!!!!!!!
Can I freez tomato chutney? How long?
HI 😀 Which one of these chutneys would be great with bread potato rolls?
Bomboclaat lol this is the good one its the cheaps one. I likes the urs chutneys lovely chutneys.
will make it a bit thinner but should be fine.
Yes it will be fine, and in fact it will be a little healthier for you as well.
I tried it and did not like the results.
Cream in soups is all about mouth feel. Heavy cream will give it a richer mouth feel but half and half would work albeit creating a thinner mouth feel. You could also reduce the half and half (start with 1 pint and boil it down to 1 cup). I have a few recipes that call for this type of reduction. Of course, my last suggestion won’t save you any calories.
Lastly, you could also just use half as much heavy cream. Even 1/2 cup will make a difference.
If you really enjoy a rich soup then no. But you can try half water and cream, half stock or tomato juice and cream or half cream and half milk, or half milk with the above and no cream.
the richest tasting cream soups use whipping or heavy cream, they taste best.
the lighter cream soups use half n half, and are not quite as creamy tasting
ordinary cream soups use whole milk. they are totally average
cheap cream soups use water. they are very thin.
You can do as you please with your soup. I would have the heavy cream in mine, thank you.