Name: Cream of tomato soup recipe by Mathura Thiagarajan at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3
Ingredients: Hybrid tomato 1 cup; Onion 1/2 cup; Garlic 5-6 clove; Clove, bay leaf, cinnamon 1 each; Butter 2 tbsp; Sugar 1tsp; Salt to taste; Milk malai or fresh cream 2 tbsp; Corn flour 1 1/2 tbsp; Water 1 1/4 cup

Ingredients Serving: 3

Hybrid tomato 1 cup
Onion 1/2 cup
Garlic 5-6 clove
Clove, bay leaf, cinnamon 1 each
Butter 2 tbsp
Sugar 1tsp
Salt to taste
Milk malai or fresh cream 2 tbsp
Corn flour 1 1/2 tbsp
Water 1 1/4 cup

Instructions

Place a cooker in a medium flame add butter. Once melted add cinnamon clove and bay leaf.
Add chopped garlic, onion and saute well for two mins. Add chopped tomato and saute well. Add salt and cook for two mins. Add milk malai and saute well.
Add 1 cup water to onion and tomato. Close the lid and wait for two whistle.
Once the pressure is released strain the soup in a bowl.
Remove cinnamon clove bay leaf from tomato anf onion.
In a mixer grind the tomato onion to puree. Add little more water to dilute and strain to soup.
Mix corn flour with 1/4 cup water to dilute.
Place the soup on a stove in high flame. Once it starts to boil add corn flour liquid to get soup consistency.
Serve hot with fried bread crumb or garlic bread.

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