Step-by-Step Instructions

1. 1.Sautéing Aromatics

   Heat 1 teaspoon of butter and 1 teaspoon of oil in a pan. Add 4 cloves of garlic, 1 bay leaf, 1 sliced small onion, and 5-6 peppercorns. Sauté until the onions are translucent.

2. 2.Adding Vegetables

   Add 1 chopped small carrot and 6 quartered tomatoes (4 Bangalore tomatoes for color and 2 local tomatoes for tanginess) to the pan.

3. 3.Pressure Cooking

   Transfer the sautéed vegetables to a pressure cooker. Add a small amount of salt. Pour enough water to submerge the vegetables. Close the lid and pressure cook for 2-3 whistles until the vegetables are soft.

4. 4.Blending and Straining

   Once the pressure cooker cools down, open it and remove the bay leaf. Blend the cooked vegetables into a smooth paste. Strain the blended mixture through a sieve to get a smooth soup base, discarding any remaining solids.

5. 5.Reheating and Seasoning

   Pour the strained soup back into a clean pan. Bring it to a boil. Add pepper powder as required and 1 teaspoon of sugar. Taste and add more salt if needed.

6. 6.Finishing with Cream

   Once the soup comes to a boil, turn off the heat. Stir in 2 spoons of fresh cream to add richness and a creamy texture. Do not boil the soup after adding the cream.

7. 7.Serving

   Serve the hot tomato soup in bowls. Garnish with croutons (made by toasting brown bread on a tawa and cutting into small pieces) and a drizzle of fresh cream. You can also sprinkle a little extra pepper powder on top if desired.