Tomato Cream Soup

Ingredients

• 1/4 cupButter
• 3 tspGinger, chopped
• 2 tspGarlic, chopped
• 8Tomatoes, chopped
• 800 mlWater
• 2 tspSalt
• 3 tbspSugar
• 5 tbspTomato ketchup
• a pinchRed food colour
• 1 tspWhite pepper powder
• 4 tbspCornflour
• 1 tspRed chilli powder
• a handfulCroutons (to serve)

Method

1. 1

   Heat butter in a deep pan. Sauté chopped garlic and ginger for 1 minute.

2. 2

   Add chopped tomatoes and salt. Cover and cook 8 minutes till the tomatoes mash down.

3. 3

   Add sugar, ketchup, water, red food colour, white pepper and red chilli powder. Boil 5 minutes.

4. 4

   Cool slightly, then blend smooth. Strain through a sieve back into the pan for the silkiest texture.

5. 5

   Whisk cornflour into 1/2 cup cold water. Drizzle into the simmering soup, stirring continuously. Cook 2 minutes till glossy.

6. 6

   Ladle into bowls. Serve with croutons floated on top.