Restaurant Style Tomato Soup

In a pressure cooker, heat oil.

Add roughly chopped tomatoes to the pressure cooker and saute for a minute.

Add red chilli powder, turmeric powder, ginger, garlic, black peppercorns, and black cardamom seeds.

Add salt and water, mix well, then close the lid and pressure cook for 2-3 whistles.

Remove the sides of the bread slices and cut them into cubes.

Heat a pan with butter and oil.

Add the bread cubes and fry them until golden brown on both sides.

Remove to a bowl, add chopped coriander, and toss properly.

In another pan, heat oil and butter, then add chopped onion and saute until translucent.

Add the cooked tomato mixture from the pressure cooker and cook for another 5-6 minutes.

Turn off the flame, add coriander stems, and blend the mixture into a fine puree.

Strain the puree through a soup strainer to remove seeds and skin.

Pour the strained soup back into the pan and boil for 15 minutes to allow the flavors to meld and the soup to thicken.

Finally, add sugar to balance the acidity of the tomatoes and mix well.

Cut the baguette bread diagonally into slices and apply butter on them.

Heat a grill pan and grill the bread slices until golden brown on both sides.

Serve the hot tomato soup in a bowl and garnish with cream, prepared croutons, tomato slices, and coriander leaves.