Classic Tomato Soup

Directions

• Add oil and onion to a large pot on medium heat. Stir and saute for about 3-5 mins until the onions caramelize.
• Once caramelized, add garlic and stir until golden, for about 2 mins.
• Add the tomatoes, and salt and mix well.
• Cover the pot with a lid and simmer on low to medium heat until tomatoes soften or for about 8-10 minutes, then add water along with the spices. Add cornstarch to a half cup of water, stir and add it to the soup. 
• Meanwhile, heat butter in a large frying pan on low heat and add almonds and cashews, roast them until golden, and once done transfer them to a bowl and let them cool. In the same pan add the bread cubes. Pan fry for 4-5 mins, stirring often until the croutons are golden and crispy. 
• Bring the soup to a boil while stirring continuously to avoid lumps, simmer for 3 mins. Blend the soup with an immersion blender until creamy. Alternatively, turn off the heat, let the soup cool for a few mins, and then blend in a mixer blender. Again heat a large pot on medium heat, transfer the blended soup and let it boil for a few mins until you get a creamy consistency. 
• Serve hot with roasted cashews and almonds and crispy croutons.