Tomato soup recipe by Samana Mustafa

Ingredients:

• 1 kg tomatoes
• 200 gms lauki
• 1 big onion sliced
• Cloves (3 nos)
• Black cardamom (1 no)
• 6/7 pieces garlic
• Salt to taste
• Freshly ground pepper
• Some greens of spring onions
• Croutons (optional)

Method:

1. Dice the vegetables roughly and drop them in a pressure cooker
2. Add all other ingredients except black pepper and croutons
3. Add water so that it covers the vegetables
4. Cover the lid and cook for 20 minutes on low flame
5. Allow it to cool
6. Give a churn in a mixer and strain it using a strainer
7. Adjust the seasoning and return it on fire
8. Cook for another 5 minutes
9. If the soup is too thick add water accordingly
10. If it is too sour can add little sugar or honey
11. Serve hot with croutons and spring onion on top. 

Tip:

• If you do not want to add deep fried croutons,  you can toast the slice of bread and cut in small pieces.  
• For tomato egg drop soup, beat one egg and add salt to it. When you are finally boiling the soup, drop this beaten egg from above and simultaneously stirring the soup constantly giving a thread like texture to the beaten eggs