Tomato Soup

1: To make the croutons, cut the bread into 1 inch cubes, brush with oil and shallow fry in a Tawa or bake in an oven for 10-15 mins at 200 C.

2: In a pressure cooker add butter, bay leaf, Kashmiri red chilli, star anise, peppercorns and sauté for a minute.

3: Add the chopped garlic and finely chopped onion, and sauté for a minute.

4: Add roughly chopped tomatoes, 1 cup of water, and fresh coriander leaves, then pressure cook for 3 whistles.

5: Open the pan, remove bay leaf and blend the mixture into a smooth puree using a hand blender or mixer grinder. Strain this using a strainer.

6: In another saucepan, add the strained mixture, 2 cups of water, and bring it to boil. Add sugar and salt.

7: Add fresh cream to the soup and simmer for 2 more minutes.

8: Serve hot with croutons.