Tomato Soup Recipe Basil Pesto & Garlic Bread bonus recipe

Ingredients

• 2 tbsp Oil
• 6-7 no. Garlic cloves
• 1 medium Onion, sliced
• 2 medium Carrots (peeled & roughly chopped)
• Salt to taste
• ½ tsp Sugar
• 10-12 medium Tomatoes, cut into half, Tomato
• 4-5 cup Water
• Salt to taste
• ½ tsp Degi red chilli powder, Degi Lal Mirch Powder
• 2-3 tbsp Extra virgin olive oil (for finishing)
• ½ cup Water
• Salt to taste
• ½ cup Cashew Nut
• ½ cup Cashew Nut, blanched, cashew
• 7-8 no. Garlic cloves
• 2-3 tbsp Extra virgin olive oil
• 1 cup Basil leaves
• 1 no. Green chili (less spicy & slit into half)
• ⅓ cup Parmesan cheese
• 2-3 tbsp Extra virgin olive oil
• 1 tbsp Extra virgin olive oil (for finishing)
• Baguette, sliced
• 1 tsp Extra virgin olive oil
• 1 tsp Prepared Basil Pesto
• Processed cheese, grated
• Chilli flakes
• A pinch of oregano
• A pinch of chili flakes
• Prepared Tomato Soup
• Prepared Basil Pesto
• Basil leaves

Steps

1. In a sauce pot, heat oil, add garlic, onion, carrots and sauté it for 2-3 minutes until it’s translucent.
2. Add salt to taste, sugar and sauté it well.
3. Add tomato and sauté it for a minute. Add water, salt to taste and let it simmer.
4. Cover it with the lid and cook it for 10-15 minutes on low to medium flame.
5. Add degi red chili powder and grind it with the help of a hand blender.
6. Strain the soup and transfer it to a bowl.
7. In the same sauce pot, add extra virgin olive oil, pour the prepared tomato soup and let it simmer for a while.
8. In a serving dish or bowl, add oregano, chili flakes, pour the prepared tomato soup, top it with some prepared basil pesto and garnish it with basil leaves.
9. Serve hot with prepared garlic bread.
10. In a pan, add water, salt to taste, cashew nuts and get a quick boil.
11. Strain the cashew nuts and transfer it to a bowl.
12. In the same bowl, add garlic cloves, extra virgin olive oil, basil leaves, green chili, parmesan cheese and chill it in the refrigerator for a while.
13. Transfer the mixture to the mixer grinder jar, add extra virgin olive oil and grind it coarsely.
14. Transfer it to a bowl, add extra virgin olive oil and keep it aside for further use.
15. Take baguette bread, cut into thick slices, apply extra virgin olive oil and toast it until golden in color on both the sides.
16. Add prepared basil pesto, cheese and cook it for 2-3 minutes or until the cheese melts.
17. Transfer it to a plate and keep it aside for further use.