Step-by-Step Instructions

1. 1.Prepare Tomatoes

   Wash and cut 500 grams of tomatoes into large pieces. For example, cut one tomato into six pieces.

2. 2.Boil Tomatoes

   Place the cut tomatoes in a pressure cooker. Add 1/2 cup of water and 1/2 teaspoon of salt. Close the lid and cook on medium flame until 3 whistles are released. Turn off the gas and let the pressure release naturally.

3. 3.Blend Tomatoes

   Once the tomatoes have cooled slightly, transfer them to a blender jar. Add a little water to the jar and blend until you get a smooth puree.

4. 4.Strain Puree

   Place a fine-mesh sieve over a bowl and pour the blended tomato puree into it. Press the puree with a spoon to strain out all the liquid, leaving behind any skin or seeds. This will result in a very smooth soup.

5. 5.Prepare Soup Base

   In a pan, melt 1/2 tablespoon of butter. Add 2 cloves, 1/2 inch cinnamon stick, and 1 bay leaf. Sauté for a few seconds until the spices release their aroma into the butter.

6. 6.Add Tomato Puree and Water

   Pour the strained tomato puree into the pan. Add 1 cup of water to achieve the desired soup consistency. Stir everything together and bring the mixture to a boil.

7. 7.Prepare Cornflour Slurry (Optional)

   If you prefer a thicker, restaurant-style soup, mix 1 tablespoon of cornflour with 4 tablespoons of water in a small bowl to create a smooth, lump-free slurry.

8. 8.Thicken Soup (Optional)

   Once the soup is boiling, slowly pour the cornflour slurry into the pan while continuously stirring to prevent any lumps from forming. Continue stirring until the soup thickens slightly.

9. 9.Season and Simmer

   Add salt to taste (adjusting for the salt added during boiling) and 1/4 teaspoon of freshly ground black pepper. Stir well to combine. Let the soup simmer on low flame for 2 minutes to allow the flavors to meld.

10. 10.Serve Hot

    The super tasty and healthy tomato soup is now ready. Serve it hot in bowls.

11. 11.Garnish (Optional)

    For a restaurant-style presentation, drizzle fresh cream in a spiral pattern on top of the soup and garnish with a few mint or basil leaves.