Ramadan 14 - Tomato Basil Soup

Finally, I am able to cook the homegrown tomato. I am blessed with lots of tomato this year. Everything I thought bad will happen this year to my vegetables turned out to be the opposite. The bad weather at the beginning of the season seems to be alright for the plants after all.
This is a simple tomato basil soup.
Ingredients:
3 lbs tomato
1 teaspoon dried basil
1 teaspoon parsley flakes
2 dried bay leaves
3 shallots
1 tablespoon chopped garlic
1 tablespoon salt
1 tablespoon sugar
2 tablespoons heavy cream
water to blanch

Method:
In a big pot, boil 6 cups water. This is to blanch the tomato for easier skin removing.
Cook the whole tomato for 1 minute.
Drain and quickly put the tomato in a cold ice bath.
Remove the tomato skin.
Cook the skinless tomato with salt, sugar, parsley flakes, onion and garlic.
Using a handheld blender, mash the tomato.
Cook on low for 15 minutes.
Add the bay leaves and heavy cream.
Simmer for another 20 minutes on low heat.
Add salt to taste.
Serve warm or cold with crackers.
Enjoy!
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