Tomato Soup with Baked Buttered Crackers

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.
   • Use an immersion blender to blend the soup in the pot until completely smooth. Alternatively, transfer in batches to a blender.
   • For a silky texture, place a fine-mesh sieve over another clean pot and pour the blended soup through it, pressing with a spoon to extract all the liquid.
5. 5

   Finish and serve

   • Place the pot with the strained soup back on the stove over low heat.
   • Stir in the fresh cream. Gently heat for 1-2 minutes until warmed through, but do not let it boil.
   • Taste and adjust seasoning if needed.
   • Ladle the hot soup into bowls, garnish with fresh coriander leaves, and serve immediately.