¾ tablespooncorn starch(corn flour or arrowroot powder or 1 small boiled potato)
½teaspoonpepperor as desired
¾ to 1teaspoondried herbs(I use mixed Italian herbs)
2tablespooncream(or 25 cashew nuts)
How to make the recipe
Heat oil in a pan. Add bay leaf, garlic and onions. Saute all of these on a high flame for 3 to 4 mins.
Then add in tomatoes and salt. Stir and cook until soft.
Next add in basil and cook until tomatoes turn completely mushy. Turn off and cool.
How to make tomato soup
Discard the basil & bay leaf.
Add the mushy tomato mixture along with the juices to a blender jar.
Pour 1 cup water or stock and blend smooth.
Place a sieve over a pot & transfer the blended tomato soup to it.
Filter and discard the leftovers. Bring it to a boil on a medium heat & simmer for 2 to 3 mins.
Meanwhile stir in corn starch in half cup water and add it gradually to the boiling tomato soup.
Stir constantly and boil until slightly thick.
Add sugar & more salt if desired. Simmer until it reaches a desired consistency.
Next add herbs & pepper. Cover the soup & turn off the stove.
Allow it to cool down a bit before adding the cream. If you prefer to use cashew nuts, soak them in ¼ cup hot water for 30 minutes. Add them to a small chutney grinder along with the soaked water and puree until you get a thick and smooth cream. If needed add a few tablespoons more water for consistency. Use this to top your tomato soup while serving.
Transfer tomato soup to serving bowls. Garnish with herbs & cream. Enjoy with croutons.
Spread butter on the bread slices and toast them on a medium heat until crisp.