ITALIAN TOMATO SOUP

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INGREDIENTS
5-6 large tomatoes
1 large beetroot
2 medium sized carrot
2-3 cloves
1/2 cinnamon stick
1 finely chopped onion
salt and black pepper to taste
1/2 tsp oregano
1 tsp sugar

1 bread slice roughly tear (white or brown)
1/2 cup grated processed cheese
2 tbsp fresh cream for garnishing
Some freshly chopped coriander leaves for garnishing


METHOD

In a pressure cooker, boil together beetroot, carrot, tomatoes, cloves, cinnamon. After 5-6 whistles reduce the flame and simmer for 2 minutes. Turn off the flame.


Let it de- pressurise naturally. Open the lid. Let it come down to room temperature. 
Transfer in a blender jar. Blend to smooth paste. 
Sieve it. Keep aside.
Heat Ghee or melt butter in pan. Add chopped onion, saute till transparent, don’t over cook. Add salt, sugar, oregano and black pepper powder. Add sieved soup. Add grated cheese.
Bring it to boil.

Pour it in soup bowl. Garnish with some fresh cream and finely chopped coriander leaves.

Pictorial:

1. In pressure cooker, add roughly chopped tomato, carrot, cinnamon, cloves and bread slice.

2. Let it come down to room temperature and blend to smooth paste.

3. Sieve it. Keep aside.



4. In pan melt butter, saute onion till transparent, add salt, sugar, oregano and pepper.

5. Add sieved soup. Top with grated cheese. Bring it to boil.

6. Garnish with fresh cream and coriander leaves.


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