1: onions 2 medium (roughly chopped)
2: carrots 2 medium (peeled & roughly sliced)
3: garlic 3 cloves (roughly sliced)
4: dry basil 1 tsp
5: black pepper powder 1 tsp (crush the black pepper corn 1 tsp)
6: salt 1 tsp
7: sauger 1 & 1/2 tsp
8: tomato paste 2 tbsp (use the one in a tube)
9: salted butter 30g
10: ripe tomatoes 10 medium
11: water 3 & 1/2 cups
12: knor chicken cubes 2
13: cream 1/2 cup
14: olive oil 4 tbsp
1: bread slices 4 (cut the sides edges away & cut in small cubes)
2: salted butter 50g
3: garlic 3 cloves (crushed)
1: to make croutons: melt butter and mxi the garlic in it, add this to the bread mix well, preheat oven 350f, 180c, gas mark4. Place it on a baking tray and bake it for 15 to 20 minutes till crisp and golden.
2: to soup: in a pan heat oil, add onions, tomato and sauté for 10 minutes on low to medium heat.
3: add the garlic and sauté for 1 minute.
4: now add tomatoes, basil, black pepper, sugar, salt, mix water with chicken cubes to make the stock add this, tomato paste mix well and wait for a boil on high flame, then cook for 30 to 40 minutes on low flame till the tomatoes softened.
5: then let it cool a bit and grind to a paste and sieve it for remove the skin and seeds.
6: place the sieved soup in a pan and heat it again on high flame, add the cream, butter mix well.
7: serve hot with the croutons on top.