Step-by-Step Instructions

1. 1.Sauté Aromatics

   In a pan, melt 1 tablespoon of butter. Add 1/2 teaspoon of cumin seeds and let them splutter. Then, add 5 chopped garlic cloves and half a sliced onion. Sauté for 1 minute on low flame until the onions turn translucent.

2. 2.Add Tomatoes and Herbs

   Add 3 medium-sized chopped tomatoes, a few chopped coriander leaves, and 3 mint leaves to the pan. Sprinkle salt to taste. Sauté for 2 minutes until the tomatoes start to soften.

3. 3.Cook with Water

   Add approximately 300 ml of water to the mixture. Cover the pan with a lid and cook for 8 to 10 minutes on low flame until the tomatoes are very soft and mushy.

4. 4.Strain and Cool

   Switch off the flame. Pour the cooked mixture through a strainer, separating the liquid from the solids. Keep the strained liquid aside. Transfer the solids from the strainer to a mixer jar and allow them to cool down completely.

5. 5.Grind and Filter

   Add some water to the mixer jar with the cooled solids and grind to a smooth paste. Pour this paste through the same strainer, pressing with a spoon to extract all the liquid and discard any remaining pulp.

6. 6.Simmer the Soup

   Combine the previously strained liquid with the newly filtered paste in a saucepan. Place it on low flame. Check the salt and add more if needed. Boil the soup for 2 minutes.

7. 7.Final Seasoning and Serve

   If desired, add 1 teaspoon of sugar to balance the sourness of the tomatoes. Add 1/2 teaspoon of pepper. Mix well and switch off the flame. Serve the hot tomato soup.