Tomato Soup

Ingredients:

• Tomatoes - 4 small ripe

• Garlic - 2 big cloves (Optional)

• Pepper Powder - 4 tbsp

• Bay Leaf - 1 

• Salt to taste

• Sugar - 2 tbsp (Depends on tomatoes)

• Boiling water - 2 cups

• Butter - 1 tbsp

• Corn Flour - 1 tsp

Method:

• Add roughly chopped tomatoes, garlic, bay leaf and water to a pressure cooker and cook on medium flame for 3 whistles.

• Let the pressure release on its own. Allow to cool.

• Transfer to a mixer jar and blend to a smooth paste in batches and sieve. Keep aside.

• In a thick bottom kadai, heat butter. Add cornflour and cook on low-medium flame till golden.

• Switch off the stove.

• Add the sieved tomato puree and stir well. 

• Switch on the stove and cook on medium-high flame for 15-20mins till boiled well.

• Add salt, sugar and pepper powder to taste.

• Switch off the stove when foam disappear and soup attains right consistency. Serve hot.

For fried bread/croutons:

• Take 2 slices of bread and chop them to squares.

• Heat butter in a pan and add the bread cubes.

• Cook on medium flame till crispy and golden.