Grilled Cheese with Tomato Soup

Ingredients

• 1000 g tomato (ripe and red, roughly chopped)
• 1 pcs onion (medium, chopped)
• 4 pcs garlic (cloves, chopped)
• 1 inch ginger (peeled and grated)
• 2 tbsp butter
• 1 pcs bay leaf (large)
• 1.5 tsp sugar (to balance tomato tanginess)
• 0.5 tsp salt
• 0.5 tsp black pepper (freshly ground)
• 2 cup water
• 0.25 cup fresh cream (light or heavy cream)
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Sauté the aromatics

   • Heat butter in a large pot or pressure cooker over medium heat. Once melted, add the bay leaf and sauté for 30 seconds until fragrant.
   • Add the chopped onion, garlic, and grated ginger. Cook for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
2. 2

   Cook the tomatoes

   • Add the chopped tomatoes, salt, black pepper, and sugar to the pot.
   • Stir everything together and cook for 5-7 minutes until the tomatoes start to break down and become soft and pulpy.
3. 3

   Simmer the soup base

   • Pour in the water and bring the mixture to a boil.
   • Reduce the heat to low, cover the pot, and let it simmer for 15 minutes. If using a pressure cooker, close the lid and cook for 2-3 whistles.
4. 4

   Blend and strain the soup

   • Turn off the heat and let the soup cool slightly. Remove and discard the bay leaf.