Ingredients
Scale
- 2 teaspoon Olive oil
- 1 medium sized Onion, diced
- 5 cloves Garlic
- 1 Red Bell pepper, diced
- 1 Carrot, diced
- 8 very ripe Tomatoes
- 1/4 cup Basil
- 2 tablespoon Butter
- 1 tablespoon All purpose flour / Maida
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 2 teaspoon Pepper powder
- 1/2 cup cream
- Croutons for garnish
Instructions
- Take a heavy bottomed pan and add in a couple of teaspoons of good olive oil. Add in the onions, carrots, garlic and red bell peppers. Let it sweat for a couple of minutes. Add in the tomatoes and fresh basil. Basil gives the soup that warmth. Don’t skip on basil.
- Add 2 cups-500 ml of water and pressure cook all the veggies for 5 minutes or 3 whistles if its an indian cooker. Remove off heat. Wait for the pressure to release naturally. Strain the water and set aside. Grind the veggies in a food processor/mixie and strain. Don’t strain too much. Add back the water. Set aside.
- Take a heavy bottomed pan and add in 2 tablespoons of clarified butter or ghee. I used ghee. Add in a tablespoon of all purpose flour/maida and saute on a low flame until the flour is cooked and it turns lightly brown. This we call as the good brown roux.
- Add in the strained vegetable puree to the roux. Mix vigorously to avoid lumps from the roux. Add in the salt, sugar and lots of pepper. Let it come to a simmer. Add in 1/2 cup of cream and gently bring it to a boil. Let it simmer for a couple of minutes. Remove off heat and serve hot with bread. Garnish with basil and croutons.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: American