Ingredients

• 6 medium-sized ripe tomatoes, chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil or butter
• 1/2 tsp sugar (optional, to balance acidity)
• 1/4 tsp black pepper powder
• 1/2 tsp cumin powder (optional, for a spiced touch)
• 2 cups vegetable stock or water
• 1/4 cup fresh cream or coconut cream (optional)
• Salt to taste
• Fresh basil leaves or coriander for garnish

Instructions

1. Prepare the Base

1. Heat olive oil or butter in a pot over medium heat.
2. Add the chopped onions and sauté until they turn translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.

2. Cook the Tomatoes

1. Add the chopped tomatoes to the pot. Cook for 8-10 minutes, stirring occasionally, until they soften and release their juices.
2. Sprinkle in sugar (if using), salt, pepper, and cumin powder (if desired).

3. Blend the Soup

1. Pour in the vegetable stock or water and bring the mixture to a boil.
2. Reduce the heat and simmer for 10-15 minutes.
3. Allow the mixture to cool slightly, then blend it into a smooth puree using a hand blender or a countertop blender.

4. Final Touches

1. Return the blended soup to the pot and reheat. Stir in fresh cream or coconut cream for a creamy texture, if desired. Adjust seasoning to taste.

5. Garnish and Serve

1. Ladle the hot soup into bowls.
2. Garnish with fresh basil leaves, coriander, or a swirl of cream for presentation.
3. Serve with croutons, garlic bread, or your favorite side.

Serving Suggestions:

• Pair with a crusty loaf of garlic bread or buttered naan for a hearty meal.
• Add a side of green salad or grilled cheese for a complete comfort-food experience.
• Sprinkle parmesan cheese or a drizzle of olive oil for a gourmet touch.