Tomato Basil Soup with Croutons
A delicious warming soup made with vegetables and ripe tomatoes, garnished with basil, fresh cream and homemade croutons.
Equipment
- Pressure Cooker
- Knives and Chopping board
- Hand Blender
- Strainer
- Saucepan
- Soup Bowls for serving
Ingredients
- 1 tbsp Butter
- 1 tsp Oil
- 2 inch piece Cinnamon Stick
- 1 tsp Black peppercorns
- 1 Medium-Sized Onion; chopped roughly
- 1 Medium-Sized Carrot; chopped roughly
- 1 Medium-Sized Potato; chopped roughly
- 4 Medium-Sized Tomatoes; chopped roughly
- 6 Cups Water
- Salt; to taste
- 8-10 Basil Leaves; and some extra for garnishing
- 1 tbsp Fresh Cream; and some more for garnishing
- 4 Slices Bread
- Oil; for frying bread to make croutons
Instructions
- Heat butter and oil in a pressure cooker.
- Add cinnamon and black peppercorns. Fry them on medium heat for about 1 minute.
- Add onion. Fry it till it changes colour.
- Add potatoes and carrots. Fry them on medium heat till the potatoes brown a bit.
- Add tomatoes and salt. Mix well and fry on high heat for 2-3 minutes.
- Add water and mix. Close the lid of the pressure cooker and cook till the vegetables are fully done.
- While the vegetables are cooking, remove the edges of the bread slices. Cut them into cubes.
- Fry them till they turn golden brown.
- Remove them on a paper towel. Croutons are ready. Keep them aside.
- When the pressure in the cooker is released, open it.
- Using a hand blender, blend the vegetables in the broth.
- Strain to remove the grainy stuff that's left and collect the strained soup in a saucepan.
- Boil the soup on medium heat. Add basil leaves. Taste and check the salt.
- Add fresh cream and mix.
- Turn off the heat.
- For serving, pour the soup into a soup bowl. Put as many croutons as you desire. Garnish with fresh basil leaves and fresh cream.