1.choose ripe,red & less sour tomatoes.we need 500 grams tomatoes for this recipe.wash rhem well and cube them along with 1 medium onion.onion adds a sweet flavor to the tomato soup so i have used it here.
2.heat 1 tablespoon oil or butter in a pan.then add 1 small bay leaf,2 garlic cloves & chopped onions.
3.fry them on a high flame for 3 to 4 mins until they are slightly roasted.this brings out the sweet flavor from onions.
4.add tomatoes and sprinkle 1/3 teaspoon salt.you can also optionally add a small carrot.
5.cook them until slightly soft.add 2 to 3 stalks of basil and cook until tomatoes and onions turn completely mushy.if you do not have basil,you may skip them.
6.cool the mixture.discard basil & bay leaf.
7.transfer to a blender jar and pour 1 cup water.blend to a smooth puree.
8.blend very well until smooth.
Straining:
9.firstly place a sieve over the pan or pot.pour the blended mixture & filter.discard the coarse particles.bring the soup to a boil on a medium heat.
10.meanwhile add 3/4 tablespoon cornstarch or arrowroot powder to half cup water and mix well to make a slurry.
Ensure there are no lumps of flour.
11.once the tomato soup comes to a boil,simmer for 2 to 3 mins.then gradually stir in the corn flour mixture.
12.next stir in sugar.boil this well until the tomato soup thicknes and the raw flavor of the flour has gone.taste test this and add more salt if needed.
13.when it reaches your desired consistency then add herbs & black pepper.turn off the stove.
14.set the pot aside and stir in 2 to 4 tablespoons cream if using.you can also make cashew cream if you don't prefer dairy.soak 25 whole cashew nuts in 1/4 cup hot water for 30 minutes.add them to a small chutney grinder along with the soaked water and pure until you get a thick and smooth cream.if needed add a few tablespoons more water for consistency.use this to top your tomato soup while serving.
Make Croutons:
15.croutons loose the crispness if left for too long so toast the bread just before you serve the soup.butter bread on both the sides.
16.heat a pan & toast them on a medium heat until crisp.you can also add some grated garlic and red chilli flakes to the bread and toast.you can also toast them in a oven.
17.cool them and cut with a knife.
Lastly transfer tomato soup to serving bowls.garnish with herbs & cream.serve with croutons or toasted bread.
