CREAMY TOMATO SOUP

Vir Sanghvi.. a noted food critic says that you can judge a restaurant by the quality of their SOUP. Now at regular so called multi cuisine restaurants across India soups are perhaps the least cared for item on menu.. Standard ones are cream of tomato or cream of mushroom.. worst a lot of them serve the canned or powdered varieties..

Taking a cue from Mr. Sanghvi I started guessing what wud be the food like by sipping soup.. ;)

If the soup is the canned variety then food wud be invariably average..

Most people even restaurants use corn flour to thicken soups.. That is not a very tasty and healthy option. It is the method of making soup that ensures creamy consistency. Here is a simple and easy way.

serves 2-3 persons

YOU NEED

4 Tomatoes

1 Onion finely chopped

Butter

1 bay leaf

Salt and pepper to taste

1-11/2 cups water or vegetable stock / chicken stock

Coriander to Garnish

HOW TO MAKE
Blanch tomatoes and remove skin and large seeds. Chop coarsely.

In a saucepan heat butter. Add bay leaf and saute onions.

Add tomatoes and cover and let it simmer.

After 10 -15 mins remove the bay leaf and in a

mixer blend tomatoes into paste.

Take the paste in a pan and add stock.

Let it simmer and add salt & pepper.

Serve hot garnished with coriander and cream (optional).