Tomato Soup

Ingredients required:

For the Soup:

• Butter or Olive Oil

• Bay Leaf

• Finely chopped onion

• Finely chopped garlic

• Tomatoes

• Salt

• Sugar

• Black Pepper

For the Croutons:

• Bread Cubes

• 1 Tbsp. Olive Oil

• 1 pinch Salt

• 1-2 pinch Black Pepper

Preparation:

Cooking Tomatoes:

• In a saucepan or pot heat 2 tbsps. of oil oil or butter on a low flame.

• To this add bay leaves and sauté for a few seconds and then add finely chopped garlic and onions. Stir and sauté until onions soften for about 3-4 minutes.

• Add chopped tomatoes and salt mix well.

• Cover the pan and simmer for about 8-10 minutes or until the tomatoes soften.

• There is no need to add water, but in case while simmering if the liquids dry up then add some water and continue to cook.

• After the tomatoes have softened remove the flame and let them cool. Take out the bay leaves.

• Once the tomato mixture is cooled, add the mixture to a blending jar and blend it to a smooth consistency.

• You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.

• After preparing the puree, add the puree back to the pan and add water and sugar and mix well.

• Simmer on a low heat until the soup becomes hot but not boiling.

• Add black pepper and continue to stir.

• Turn off the heat and taste the soup. Add more salt and pepper if required.

Toasting bread:

• When the tomato mixture is cooling, you can make the bread croutons. Mix together the bread cubes, olive oil, salt and freshly crushed black pepper in a baking tray. Toss to coat.

• Bake them in a preheated oven for about 3-5 minutes. You can use the croutons directly or serve them on the side.

• Garnish the soup with freshly chopped parsley, coriander leaves, basil or mint leaves.