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tomato cheese soup recipe / thakkali soup

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Total Time 25 minutes
Course Soup, starter
Cuisine western

Ingredients
  

  • Ripe tomatoes - 4-5

  • Chilli powder - 1/4 tsp

  • Garlic cloves - 4-5

  • Sugar - a pinch

  • Cloves- 3

  • Cinnamon - a small piece

  • Butter - 2 tbsp

  • Onion chopped - 1

  • Corn starch - 1 tbsp

  • Cheddar cheese - 4-5 tbsp

  • Needed salt

  • Pepper as needed

  • Needed water to dilute cornstarch and soup

Instructions
 

  • Get everything ready.
    2.Heat a thick bottomed pan add butter to melt.
    3.Add cloves, cinnamon and garlic with skin.
    4.After a second add chopped onion sauté till translucent.
    5.Then add tomatoes with salt, sugar and chilli powder.
    6.Saute well and reduce and let it simmer for some time till tomatoes becomes soft and and cooked.
    7.Switch off the stove and when it cools grind it in a mixer jar by adding little water.
    8.In-between make a corn starch slurry by adding water and keep ready.
    9.Strain it through a strainer and bring back to boil in a same pan.
    10.Now add the slurry stir it well at this point check for salt and if you want more water add now and bring it to boil.
    11.When it thickens add grated cheese and pepper powder.
    12.Serve hot with croutons.

Notes

Tomatoes should be ripe and Bangalore variety will be good for this soup.
I have added little chilli powder you can add some herbs of your choice.
Some may like soup to be thin so adjust accordingly.
I have used cheddar cheese you can use any type of processed cheese.
Keyword soup, starter