TOMATO ONION SOUP
•4 medium to large tomatoes
•2-3 garlic cloves
•1 small onion
•1 bay leaf/tej patta
•1 tsp corn starch + 2 tbsp water
•1 or 1.5 tbsp butter
•1 cup water
•1 tbsp cream – you can consider adding 2 tbsp cream or dot with cream when serving the soup.
•½ tbsp organic unrefined cane sugar or as required
•1 or 2 slices of bread – brown, whole wheat or white bread
•freshly crushed or powdered black pepper as required
•salt as required.
1.first rinse the tomatoes really well and keep aside.
2.remove the stems if there are any.
3.in a saucepan or pot take enough water so that the tomatoes get immersed completely.
4.add 1 tsp salt to the water and bring the water to a rolling boil.
5.add the tomatoes and switch off the fire.
6.close the saucepan or pot with the lid.
7.let the tomatoes be immersed in the hot water for 20-30 minutes.
8.in the meantime, finely chop the onion and garlic.
10.heat a frying pan/tava or pre heat the oven.
11.place the bread in the pan and on a low flame toast the bread till its browned and crisp from both sides.
12.if using the oven, place the bread in the oven at 200 degrees C and toast the bread till its browned and crisp.
13.once the bread is toasted and golden, slice it into cubes.
14.make a smooth paste of the 1 tsp cornflour with 2 tbsp water.
15.drain the tomatoes and let them become warm or cool down.
16.peel the tomatoes.
17.remove the eyes of the tomatoes.
18.then directly chop the tomatoes above the blender jar so that the juices drop directly inside the blender jar.
19.if you cannot do this, then chop the tomatoes on a chopping board and add everything to the blender including the juices.
20.blend the tomatoes to a smooth puree.
21.melt butter in a pan.
22.add the bay leaf and saute for 5-6 seconds
23.add the garlic and saute for about 10-12 seconds on a low flame.
24.add the chopped onion and saute till the onions become translucent.
25.now add the tomato puree.
26.stir and then add water, salt and pepper.
27.on a low to medium flame, let the soup come to a gentle boil.
28.stir the corn starch paste (since the corn starch settles down) that we made earlier and add it to the soup.
29.stir well and simmer for 3-4 minutes till the soup thickens on a low flame.
30.now add sugar and stir.
31.then add the cream and simmer for a minute.
32.pour the steaming hot tomato soup in soup bowls.
33.add the bread croutons to the soup.
34.garnish tomato soup with parsley or coriander leaves.
35.serve the tomato soup hot.