In a pressure cooker add tomatoes, beetroot, ginger, garlic, bayleaf, cinnamom, cloves, salt with water and pressure cook for 2 to 3 whistles.
Once the pressure releases, find out cinnamom and cloves, dicard them and grind rest of pressure cooked ingredients until smooth.
Strain using a medium sized hole strainer and keep aside. Cut bread slices into small squares and toast/deep fry them until crispy and make it ready and keep aside.
In a pan melt butter in low flame then add cornflour and saute until the flour turns slightly brown.Now add milk stirring continuosly to avoid forming lumps. Mix well until bubbles ooze out and milk gets slightly thickened. Now add the grinded tomato pulp and mix thoroughly.
Add water if necessary(if the soup is very thick) and keep stirring in low flame. Check salt at this stage adjust accordingly. Allow it for a single boil and then switch off.
Serve hot with pepper powder and garnish with cream/milk. Add the bread squares and enjoy ur soup.
Dont use a fine hole strainer as we need the pulp of the tomatoes. I didnt sieve it this time and it was good as we are grinding it well.
You can toast bread slices or deep fry them until crispy.The rich red color is from the beetroot and you can not sense any taste of the veggie.
This soup is very thick even without adding cornflour so adjust cornflour and water accordingly.
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