Tomato Soup

Olive Oil - 1 tablespoon

Butter - 1 tablespoon

Cumin Seeds - 1 teaspoon

Onion - 1, sliced

Carrot - 2, diced

Bell Pepper - 1/2, sliced (optional)

Garlic - 2 cloves, minced

Tomato - 4, diced

Ginger - a small piece, grated

Mint - 5 leaves (optional)

Cayenne Powder / Red Pepper Flakes - 1 teaspoon

Salt & Pepper

Chicken Stock - 1 cup

Heavy Cream

In a stockpot, heat the Olive Oil and Butter over medium heat.

Add the Cumin Seeds to temper.

Mix in the Onion, Carrot, Bell Pepper, Garlic, Tomato, Ginger, Mint, Red Pepper Flakes, Salt, and Pepper. Cover and cook for 10 minutes.

Pour in the Chicken Stock and continue cooking, covered, for another 10 minutes. Blend until smooth using a hand blender, then strain through a sieve.

Serve the soup in bowls, garnished with Heavy Cream.

Enjoy warm with grilled Cheese Panini.