Tomato Basil Soup Calories 85.00 Macronutrients Breakup (Per Serving) Protiens 1.80 Carbs 7.20 Fats 2.50 Fiber 1.60 schedulePrep15 mins outdoor_grillCook15 mins restaurantServes1 serves faceAuthorAdmin Ingredients: Ingredients: Ripe tomatoes, chopped (about 200 to 250grams) 3-4 garlic cloves, minced 1 teaspoon Mustard oil 2 cups of water 1/2 cup fresh basil leaves, chopped 1 /4 tsp salt (adjust to taste) 1/4 teaspoon black pepper Jaggery (optional) Fresh basil leaves for garnish Read more Instructions: Heat Mustard oil in the pressure cooker on medium heat. Add minced garlic and sauté for another minute until fragrant. Add the chopped tomatoes to the pressure cooker and stir to combine. Pour in the water and stir. Close the lid of the pressure cooker and cook on high pressure for 2 whistles (approximately 5-6 minutes). Turn off the heat and let the pressure release naturally. Once the pressure has been released, open the cooker and add fresh basil leaves. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches if needed. Be careful as the soup will be hot. Season the blended soup with salt, black pepper, and a pinch of jaggery if desired. Pour the soup into bowls and garnish with fresh basil leaves. Serve warm with optional sides like whole grain bread