- Tomatoes (10-12 medium)
- Garlic (4 cloves)
- Celery (2 inch stick)
- Onion (1 medium)
- Basil leaves (a few)
- Sugar (1 tsp)
- Fortune Oil (1/2 tsp)
- Butter (1 tbsp)
- Bay leaf (tej patta) (1)
- Peppercorns (4-6)
- Salt (as per the taste)
- Peppercorns crushed (1/2 tsp)
Let’s start off with the prep. Wash all the key ingredients and start cutting them. Make sure to cut tomatoes into quarters, carrots into roundels, basil leaves into thin strips. Finely chop celery and garlic and slice the onion.
Heat oil and butter in a pan, add bay leaf, peppercorn, sliced onions and sauté until translucent.
First up, add the chopped garlic and celery, stir-fry them together for some time.
Add carrot roundels and tomatoes, continue to stir-fry for a minute and add in 3 cups of water.
Now let’s bring it to a boil. Once done, cover it with a lid and let it cook for 10–15 mins.
Strain the blended mixture using a strainer but, remember to reserve the liquid. Leave it to cool after removing the peppercorns and bay leaf.
Bring in a mixer and blend into a smooth puree. Pass it through a sieve or strainer and add in the reserved liquid to the puree. Adjust the consistency here.
Time to put it back on heat. Add salt, freshly crushed peppercorns and simmer it for a few mins.
All set to serve? Add in the basil leaves and enjoy your piping hot soup.