Cream of Tomato Soup

Firstly chop tomatoes, onion and garlic.

Keep them aside.

Take 2 tablespoons olive oil in a medium to large sauce pan or pan. Keep flame to a low or medium-low. Add 1 medium sized tej patta (indian bay leaf). Fry for 2 to 3 seconds.

Then add chopped garlic. sauté garlic for some seconds till their raw aroma goes away. No need to brown the garlic.

Add the chopped onions. mix well.

Stirring often sauté onions till translucent.

Now add 2 tablespoons whole wheat flour (atta). You can also use all purpose flour (maida).

Mix well and begin to sauté the flour on a low flame stirring often for about 1 to 2 minutes or till the raw aroma of flour goes away.

Then add the chopped tomatoes. mix them very well.

Now add 2 cups water. Instead of water you can also use veg stock.

Add cashews, crushed black pepper and salt as per taste. Mix very well.

Cover pan with a lid and simmer the soup mixture on a medium-low flame.

In between do check when the mixture is simmering.

Simmer till the tomatoes have softened. The tomatoes have to loose their rawness and should soften well. Then switch off the flame and let the soup mixture become warm.

Then pour the soup mixture in a blender jar. Remove tej patta from the soup mixture. Do use a good blender. You can also use an immersion blender and blend directly in the pan.

Blend to a smooth consistency. There should be no chunks of onions, tomatoes or cashews.

Now pour the ground soup mixture in the same pan.

Keep pan on stove top on a low to medium-low flame and gently heat the homemade cream of tomato soup.

When the soup becomes hot, switch off flame and add 2 to 3 basil leaves (chiffonade or chopped).

You can also add any herb of your choice. Instead of basil leaves, you can use coriander leaves, parsley, oregano, sage, rosemary or any herb you like.

Serve cream of tomato soup hot garnished with chopped basil leaves or with a sprinkling of crushed black pepper.