Tomato And Basil Soup

Ingredients

• 20-24 medium tomatoes, quartered 
• 24 fresh basil leaves  
• 2 bay leaves 
• 20 black peppercorns 
• 2 medium onions, sliced 
• 8 garlic cloves, chopped  
• 2 six-inch celery stalks, finely chopped
• 2 medium carrots, roughly chopped 
• Salt to taste
• 2 tablespoons gram flour (besan)
• 2 teaspoons sugar

Method

1. Heat a non-stick pan. Add bay leaves, half of the peppercorns, onions and roast until translucent.
2. Add garlic, celery and three tablespoons of water. Stir lightly.
3. Add carrots and tomatoes.
4. Reserve six basil leaves for garnish and add the rest to the tomatoes.
5. Stir and add salt. Cook on medium heat till tomato pieces soften. Add three cups of water and bring it to a boil. Cover and cook for ten to fifteen minutes.
6. Strain mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaves from the residue and allow it to cool. Blend in a mixer to get a smooth puree. 
7. Roast gram flour in another pan till a nice aroma is given out.  Add the pureed tomatoes and mix.
8. Add reserved liquid and adjust consistency. Place it on heat.
9. Add sugar, salt, freshly crushed remaining peppercorns and let it simmer for a couple of minutes.  Strain and bring to a boil again.
10. Garnish with the reserved basil leaves and serve piping hot.

Nutrition Info