Name: Tomato Soup recipe by Reena Dixit at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Tomatoes 5 Large (Chopped); Onion 1 Medium (Chopped); Garlic 2 Cloves (Minced); Carrot 1/2 Medium (Chopped); Celery 2 inch stalk (Finely chopped); Sugar 1/2 tsp; Oil 1/2 tbsp; Butter 1 tsp; Bay Leaf 1; Salt to taste; Peppercorns crushed 1/2 tsp; Coriander Leaves croutons and fresh cream to garnish

Ingredients Serving: 4

Tomatoes 5 Large (Chopped)
Onion 1 Medium (Chopped)
Garlic 2 Cloves (Minced)
Carrot 1/2 Medium (Chopped)
Celery 2 inch stalk (Finely chopped)
Sugar 1/2 tsp
Oil 1/2 tbsp
Butter 1 tsp
Bay Leaf 1
Salt to taste
Peppercorns crushed 1/2 tsp
Coriander Leaves croutons and fresh cream to garnish

Instructions

Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and saut until translucent. Add garlic, carrot and celery, stir-fry
Add tomatoes, stir-fry for a minute and add 2 cups of water. Bring it to a boil. Cook for 10-15 mins covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool.
Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat.
Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Garnish this soup with coriander leaves and add croutons and fresh cream before serving

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