I feel that tomato soup is like the Indian dal — there are as many ways of preparing it as there are people in the world. And each recipe is unique. With winter setting in, there is nothing more comforting than a bowl of hot tomato soup.

This particular recipe I learnt from a friend when we were schoolgirls. I have adapted it to my taste and it became a family favourite, especially with my mom.

Ingredients

(Serves 2)

Tomatoes 6 large
Potato 1 large
Spring onions 6
Red chilli powder 1/2 tsp
Salt to taste
Bread 4 slices, cut into croutons
Butter 2 tbsps

Method

Wash the tomatoes. Peel the potato. Clean the spring onions.

Steam them whole in a pressure cooker with 2 cups of water.

Peel the steamed tomatoes. Add the steamed vegetables to a blender and grind.

Transfer to a wok and add the red chilli powder and salt. Add water from the steamed vegetables if needed. Bring to a boil, stirring it continuously. Simmer for four minutes. Switch off the heat.

Add a tablespoonful of butter to a frying pan and toss the bread croutons on high heat for about three minutes.

Serve the soup in a bowl with a blob of butter and the croutons. Enjoy!