Tomato soup

Can anything be more inviting on a cold winter day than a bowl of hot tomato soup? If there is, I am not aware of it. And this recipe is a winner!

Ingredients:

4 medium to large tomatoes
2-3 garlic cloves
1 small onion
1 bay leaf/tej patta
1 tsp cornflower + 2 tbsp water
1 or 1.5 tbsp butter
1 cup water
1 tbsp cream
1 tsp sugar
1 or 2 slices of bread – brown, whole wheat or white bread
freshly crushed or powdered black pepper as required
salt as required

Method:In a saucepan take enough water so that the tomatoes get immersed completely, add 1 tsp salt to the water and bring the water to a rolling boil. Add the tomatoes, switch off the fire and close the saucepan with the lid. Let the tomatoes be immersed in the hot water for 20-30 minutes.
In the meantime, finely chop the onion and garlic.
Heat a tava, place the bread on it, and toast on a low flame till the bread is browned and crisp from both sides. Slice into cubes and keep aside
Make a smooth paste of the 1 tsp cornflour with 2 tbsp water.
Drain the tomatoes, and after it is cooled, peel the tomatoes, and chop them above the blender jar so that the juices drop directly inside the blender jar. Blend to a smooth puree.
Melt butter in a pan, add the bay leaf and saute for a few seconds. Add garlic and chopped onion and saute till the onions become translucent.
Add the tomato puree, stir and add water, salt and pepper, and heat on a low flame till it comes to a boil.
Stir the corn starch paste and add it to the soup, stir well and simmer for 3-4 minutes till the soup thickens on a low flame.
Add sugar and stir.
Add the cream and bread croutons just before serving.