Wash the tomatoes. Boil the tomatoes for 10 minutes. You can also use pressure cooker. Just make 2 whistles to boil the tomatoes.
Then peel tomatoes and add them into mixture jar. And blend till they become puree.
Then strain the puree to remove seeds and the bits of skins.
Now transfer adds green chilli paste and ginger paste.
Heat the ghee and oil into sauce pan. Add the cumin seeds, Asafoetida/hing, bay leaf, cinnamon powder, clove powder and some curry leaves.
Then add tomato puree with turmeric powder, red chilli powder, salt and sugar and let it simmer for 5 minutes.
If you like more thicker, and let it cook more 5 minutes.
After switch off the flame, you can add 2 tbsp fresh cream. This is optional.
Try this and you will enjoy this soup so much, its comforting for this season and also easy to make unlike regular soups that call for butter (fat), sauteing, preparing broth and cooking vegetables, none of this lengthy procedures are involved in this recipe
Now I buy it regularly but sneak it in as a paratha / Muthia / Halwa / kofta. The caramelised onions were an afterthought but definitely added a new texture to the otherwise bland soup, so dont skip that part