Today was a lazy day. I was tired and feeling a little sick, therefore was in no mood to cook. Well, a tomato soup was a rescue dinner option and it really kept me warm for the rest of the evening.
You may use the roux or 2 tbl spns of corn starch dissolved in water as the thickening agent. It is your choice.
4 large tomatoes blanched and peeled
1 large onion diced
2 pods of garlic
2 green chillies
4 tbl spn of butter
5 black peppers crushed
3 basil leaves
2 pods of garlic chopped
2 tbl spns of sugar
salt to taste
2 tbl spn of butter
1 tbl spn of all purpose flour/maida
Blanch and peel the tomatoes. Wash and scrap the carrots. This process saves us time by allowing us to skip the step of filtering the soup.
Dice the tomato, carrots, slice the green chillies.
In pan heat 4 tbl spn of butter and add the cloves, pepper, basil leaves, onions, garlic and green chillies.
Add the tomatoes and carrots. Fry and cook this mixture for 10 minutes.
Put this mixture in a blender and grind it to a fine paste.
Now make the golden roux by heating butter in a pan and adding the maida. Fry this mixture till the color changes to golden brown.
Now add the tomato mixture slowly so that it doesn't make lumps. Add salt and sugar.
Cook for 10 minutes.
Serve hot with a dollop of fresh cream, garlic croutons and some cut green onions.