Creamy tomato soup

Ingredients

• Tomatoes 3 medium - sized
• Onion 1/2 Large - sized
• Mint leaves 5
• Garlic 1 pod
• Cloves 3
• Whole pepper 5
• Milk 1/2 cup
• All purpose flour/Maida 2 tablespoons
• Bay leaves 2
• Heavy whipping cream 2 teaspoons
• Salt as required
• Pepper Powder 1 teaspoon
• Unsalted Butter 1/4 stick
• Sugar 1 tablespoon
• Bread croutons 10

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Preparation

• The process involves preparing the white sauce with all purpose flour and mixing it with the pureed tomato.
• Chop the tomatoes and onions into medium size pieces and pressure cook them with mint leaves, cloves, garlic, pepper corns, salt and bay leaves adding sufficient water.
• Puree the above cooked contents in a blender and strain to remove the seeds and the unwanted pulp. Boil the purree adding some water if it is toot thick.
• While the tomato puree is boiling prepare the white sauce. Do not make this befor eyou have the puree ready. It forms lumps.
• To prepare the white sauce, mix all purpose flour in 1/4 cup of milk. Add butter to the pan and when the butter is melted, add the milk and the all purpose flour mixture and keep stirring.
• When it becomes little thick, add it to the tomato puree mixture that is already boiling.
• Add the remaining milk and the sugar to the boiling puree and adjust the salt. Once the soup gets teh required consistency turn off the stove and let it cool.
• Add heaving whipping cream, pepper powder and bead croutons just before serving.
• Suggestions: If you do not have the bread croutons, you can cut the bread into samll squares and deep fry them in oil or toast them in a toaster oven.