Creamy Tomato Soup

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Ingredients:

2 tbsp butter

1 medium onion, finely chopped

4 garlic cloves chopped

1 inch ginger chopped

1 bay leaf / tej patta

1 small cinnamon sticks

4 cloves

5 peppercorns

2 black cardamoms

10 red ripe tomatoes, chopped

1/4 cup carrot, chopped

1 tbsp beetroot cubes

6 whole cashews

2 tsp sugar

1/4 tsp roasted jeera/cumin powder

1 tsp pepper freshly crushed

1 tsp kashmiri red chilli powder

2 tbsp tomato sauce/ketchup

2-3 drops of lemon juice

2-3 tbsp fresh cream

salt as per taste

1 litrewater


Garnish with:

bread croutons

cream

mint/coriander leaves


Recipe:

1. In a kadai heat butter, add bay leaf, cinnamon sticks,black cardamoms, peppercorns and cloves. Saute for 2 sec.

2. Then add chopped onions, ginger and garlic cloves. Saute till onions turn soft.

3. Add chopped carrots, beetroots, red chilli powder, roasted jeera powder, 1 tsp sugar and salt as per taste.Saute till carrots and beetroots are soft for 2-3mins.

4. Add tomatoes and saute till tomatoes change colour.

5. Add cashews and mix well. Saute for a min more.

6. Saute till tomatoes turn soft and mushy. This will take 15 mins. DO NOT cover and cook as tomatoes loose its color.

7. Add 250 ml water. Bring it to boil. Let it simmer for 5 more minutes. 

8. Switch off the flame and let the mixture cool down.

9. Now remove the bay leaf and blend the mixture to smooth paste without adding any water.

10. Sieve the tomato paste discarding the residue.

11. Add 750 ml water to adjust to soup consistency.

12. Put the soup back on flame to boil and add 1 tsp sugar, black pepper powder, tomato sauce and lemon juice.

13. Adjust salt as per the taste.

14. Mix well making sure all ingredients are combined well. Let it boil for 6-8 mins.

15. Lower the flame and add cream, mix well. Saute for just one min.

16. Switch off the flame once cream is added.

17. Serve hot creamy tomato soup garnished with a leaf and cream OR bread croutons and cream.


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