Tomato Soup | Thakkali Soup

Tomato Soup Preparation time: 5 mins |Cooking time: 20 mins | Serves: 2 Ingredients Tomato 4 Nos  Beetroot 1 or 2 inch piece  Garlic 1/8 tsp (Finely chopped)  Cinnamon  1 inch piece  Bay leaf  1  Clove  1  Corn Flour  1 Tsp  Cream ( Optional)  1 Tbsp  Butter  1 Tbsp  Salt  As required Method   1. Pressure cook the tomatoes, beetroot along with garlic, bay leaf, cinnamon, clove for about two whistle in 1 to 1 1/4 cup of water.    2. After the pressure releases from the cooker, remove the bay leaf, cinnamon. Blend the rest with a hand blender.   Since i did not have the hand blender, i drained the excess water ( Save them for later use) and blended the blanched tomatoes in mixie. Blended them thoroughly. Now, Strain the tomato puree and add the water we saved before. Yes, it is an long process.  3. Heat a vessel, add butter. Then add the tomato puree. Allow it to boil.  Meanwhile, mix the corn flour with 2 Tbsp water. 4. Add the corn flour water . The mixture starts to thicken.  Add salt as required. 5. Finally add the cream. Switch off the flame. Add some pepper as required. Serve with bread croutons......    Note:          1.  The colour of the soup changes on adding cream. So, it is optional.        2.  Since i added 1 - 1 1/4 cup of water while pressure cooking, i could not directly blend  them all in mixie. So i had to separate the water from tomato, and  blended the tomato .Finally added the water.