Tomato Soup – No Corn flour, No Cream!

Wash and quarter the tomatoes. Dice the onion, carrot, and beetroot.

In a deep pot, bring water to a boil. Add the tomatoes, onions, carrots, beetroot, coriander stems, ginger, garlic, black peppercorns, and salt. Cover and cook over medium heat for 10-15 minutes, or until the vegetables are tender.

Allow the mixture to cool slightly. Blend it until smooth using a stick blender or regular blender. Strain the blended soup through a sieve to remove any solids, and set it aside.

Heat olive oil and butter in a deep pan over medium heat. Pour in the strained soup and mix well.

Stir in the black pepper powder, cumin powder, and sugar. Simmer the soup for 6–8 minutes, stirring occasionally, until it thickens slightly.

Adjust the salt and pepper to your taste.

Optional: For a thicker consistency, mix 1 tbsp of cornflour with 2 tbsp of water to form a slurry. Stir it into the soup and simmer until it thickens.

Ladle the soup into bowls. Garnish with fresh basil (if using) and a small dollop of butter on top.

Serve hot with bread croutons or toasted bread on the side.