Classic Tomato Soup

Quarter the tomatoes, remove hard cores, chop onions and peel garlic.

In a deep pot, add all prepped ingredients along with olive oil, salt, black pepper powder, white pepper powder, cinnamon powder, sugar and water.

Cover and cook over medium flame for 10-15 minutes until softened or 4-5 whistles in a pressure cooker.

Use a stick blender or liquidizer to pulse the boiled tomatoes until smooth. Strain through a sieve.

Pour the puréed tomato mix back into the pot and reheat over medium heat for 4-5 minutes until gently bubbling.

In a bowl, make a slurry by mixing water and cornflour. Gradually add to the pot, stirring continuously. Cook until desired consistency.

Remove from heat, and adjust seasonings.

Ladle the soup into bowls, and top with fresh basil and butter.

Serve hot.