Name: Tomato Cream Soup
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 kg Tomatoes (Fresh, ripe or canned); 5 large Onions (Finely chopped); 10 cloves Garlic (Minced); 3 liters Vegetable Broth (Low sodium preferred); 2.5 cups Yogurt (Curd) (Or to taste); 5 tbsp Olive Oil; 1 bunch Basil (Fresh, chopped); 2 tsp Salt (To taste); 1 tsp Coriander Seeds (To taste)

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How to Prepare

Heat olive oil in a large pot over medium heat.
Add chopped onions and garlic, sauté until translucent (about 5 minutes).
Add diced tomatoes and vegetable broth, bring to a boil.
Reduce heat, add basil, and simmer for 15 minutes.
Use a blender or immersion blender to puree the soup until smooth.
Return to pot, stir in heavy cream, and heat through without boiling.
Season with salt and pepper to taste.
Serve hot, garnished with fresh basil or croutons if desired.