How to make tomoto suop

How to make tomoto suop??

Ingredient (1cup= 250ml)

1. 4 medium to large tomatoes
2. 1 small onion, finely chopped OR ¼ cup finely chopped onion
3. 1 tej patta (indian bay leaf)
4. 2 to 3 small to medium garlic cloves (lahsun), finely chopped or ½ teaspoon finely chopped garlic
5. 1 or 1.5 tablespoon butter
6. 1 teaspoon corn flour (corn starch) + 2 tablespoon water
7. 1 cup water
8. ½ tablespoon regular sugar or unrefined cane sugar or add as required
9. 1 tablespoon cream (25- 30% fat) - you can consider adding 2 tablespoon cream or dot with cream when serving the soup.
10. 1 or 2 slices of bread - brown bread or whole wheat or white bread
11. salt as required
12. freshly crushed or powdered black pepper as required (kali mirch powder)
    

HOW TO MAKE

preparing tomato puree for tomato soup:

first rinse the tomatoes really well and keep aside.

remove the stems if there are any.

in a saucepan or pot take enough water (approx 5-6 cups). so that the tomatoes get immersed completely.
add 1 teaspoon salt to the water and bring the water to a rolling boil

add the tomatoes and switch off the fire.

close the saucepan or pot with the lid.

let the tomatoes be immersed in the hot water for 20-30 minutes.

drain the water and let them become warm or cool down.

in the meantime, finely chop the onion and garlic. keep aside.

once the tomatoes become warm or cool down, then peel them. slice off the eye part from the tomatoes.

then directly chop the tomatoes above the blender jar so that the juices drop directly inside the blender jar.

if you cannot do this, then chop the tomatoes on a chopping board and add everything to the blender including the juices.

blend the tomatoes to a smooth puree. keep aside.

toasting bread for soup:

heat a frying pan (tava or griddle) or pre heat the oven.

place the bread in the pan and on a low flame toast the bread till its browned and crisp from both sides.

if using the oven, place the bread in the oven at 200 degrees C and toast the bread till its browned and crisp.

once the bread is toasted and golden, slice it into cubes. keep aside.

making tomato soup:

make a smooth paste of the 1 teaspoon cornflour with 2 tablespoon water.

melt butter in a pan. add the bay leaf and saute for 1 to 2 seconds

add the finely chopped garlic and saute for some seconds on a low flame. no need to brown garlic.

add the chopped onions and saute till the onions become translucent.

now add the tomato puree.

stir and then add water, salt and pepper.

on a low to medium flame, let the soup come to a gentle boil.

stir the corn flour paste (since the corn flour settles down) that we made earlier and add it to the soup.

stir well and simmer for 3 to 4 minutes till the tomato soup thickens on a low flame.

now add sugar and stir. then add the cream and simmer for a minute.

pour the steaming hot tomato soup in soup bowls.
add the bread croutons to the soup.

garnish tomato soup with parsley or coriander leaves.
serve the tomato soup hot.