Cream of Tomato Soup

Preparation Time: 20 minutes
Cooking Time: 14 minutes
Makes 2 servings

Ingredients

4 cups finely chopped ripe tomatoes
1 bayleaf (tejpatta)
3 whole black peppercorns (kalimirch)
1 1/2 tbsp butter
1 tbsp plain flour (maida)
1/4 cup tomato puree
2 tsp sugar
salt and freshly ground black pepper powder to taste
1 1/2 tbsp fresh cream

For The Garnish
2 tsp fresh cream

For serving
1/4 cup bread croutons

Instruction

1. Combine the tomatoes with 1 cup of water in a deep non-stick pan, add the bayleaf and peppercorns, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
2. Remove the bayleaf and discard it. Allow the mixture to cool completely.
3. Blend in a mixer till smooth. and strain it using a strainer. Keep aside.
4. Heat the butter in a deep non-stick pan, add the plain flour and sauté on medium flame for 1 minute.
5. Add the prepared tomato mixture, 1 cup of water, tomato purée, mix well and cook on a medium flame for 1 minute.
6. Add the sugar, salt, pepper powder and fresh cream, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Garnish with fresh cream and serve hot with bread croutons.