Cream of Tomato Soup

Take a heavy bottomed pan and add in a couple of teaspoons of good olive oil. Add in the onions, carrots, garlic and red bell peppers. Let it sweat for a couple of minutes. Add in the tomatoes and fresh basil. Basil gives the soup that warmth. Don’t skip on basil.

Add 2 cups-500 ml of water and pressure cook all the veggies for 5 minutes or 3 whistles if its an indian cooker. Remove off heat. Wait for the pressure to release naturally. Strain the water and set aside. Grind the veggies in a food processor/mixie and strain. Don’t strain too much. Add back the water. Set aside.

Take a heavy bottomed pan and add in 2 tablespoons of clarified butter or ghee. I used ghee. Add in a tablespoon of all purpose flour/maida and saute on a low flame until the flour is cooked and it turns lightly brown. This we call as the good brown roux.

Add in the strained vegetable puree to the roux. Mix vigorously to avoid lumps from the roux. Add in the salt, sugar and lots of pepper. Let it come to a simmer. Add in 1/2 cup of cream and gently bring it to a boil. Let it simmer for a couple of minutes. Remove off heat and serve hot with bread. Garnish with basil and croutons.