Tomoto soup

Ingredients:

Tomatoes - 4

Onion(optional)-1 small

Bread slices - 2

Pepper - 1 Tblsp

Salt

Sugar

Bay leaf

Cream

Oil/butter

Garlic pods - 4/5

Water

Method:

• Boil 3 cups water in a pan(Enough water to immerse tomatoes)
• Add tomatoes and let it simmer for 10-15 mins. Alternatively we can pressure cook for 1 or 2 whistles.
• Once cooled, remove the skin of the tomatoes and mash them.
• In a pan heat butter/oil, add bay leaf, finely chopped garlic, little pepper, chopped onion.
• Fry till the raw flavor of onions disappears and add the tomato puree. Add little water.
• Let it boil for 5 mins. 
• Switch off the stove and let the mixture cool
• Remove the bay leaf and blend in a mixie/blender.
• Use a strainer to filter the puree.
• Add little sugar, the bay leaf removed to the puree and place it on heat
• Bring the mixture to boil.

Serve hot topped with cream and pinch of pepper.

Bread croutons:

• Chop bread into small squares
• Heat tsp of ghee/oil on a tava and toss the bread pieces till they are crisp and golden brown.

Tips:

• Removing the skin of the tomatoes is optional.
• Using onion/garlic is also optional but they surely enrich the flavor of the soup.
• If the soup seems to be thin, add a spoon of cornflour/maida/rice flour paste while boiling the mixture in the last step.
• For a healthier version choose Olive oil and brown bread.