Ingredients

Ripe Tomato – 5 big

Butter-1tsp

Sunflower oil -1 tsp

Bay leaf-1

Big onion-1

Celery-1tsp

Water-5 cup

Cornflour-1tsp

Garlic-2

Carrot-1/2 of 1 medium

Pepper Corn-5-6

Sugar – 2 tbsp

Salt- to taste

Crushed Pepper- to taste

Method

Heat oil and butter in a pan ..

To that add bay leaf ..Then add sliced onion and celery (finely chopped)

Saute well and then add carrot  and garlic ..Saute for 1 minute ..

Then add tomato pieces and salt along with pepper corn ..

Add water and boil for 1 minute .. Transfer this to a cooker and cook .. 2 whistle is enough ..

Keep it aside to cool.Remove the bay leaf ..

Strain it and make a fine  paste  ..(keep aside the water after straining)

Pour this paste to the pan along with the water which we kept aside ..

Mix well  and strain it again ..

Then taste it and add enough salt and pepper ..Finally add sugar ..

Boil well .. If u think the soup is really watery then u can add cornflour mix (add 1 tsp of cornflour to 5tbsp of water and mix )

Stir well .. Slowly the soup will begin to thicken ..

Taste it again and add if anything needed ..

If u want u can add fresh cream too ..

Serve this lovely soup with bread croutons ( for making this slice bread into very small cubes ..Then heat a tawa and roast till light golden brown )

Recipe Courtesy : Sanjeev Kapoor Khazana 

Love 

🙂

Veena