Finely chop the garlic, onion and tomatoes

Heat oil in the pan.

Add finely chopped garlic and onions and saute for 1 min.

Then add chopped tomatoes and saute.

Then add chopped beetroot to it.

Add ½ cup water and allow it to boil.

Cook till tomatoes are mushy and all water is absorbed.

Cool down and transfer to mixer

Grind to smooth paste

Add two cups of water and filter the tomato paste to have smooth silky texture.

Now heat the tomato puree in the pan

Take corn flour and mix it with water without lumps. Add this mixture to tomato soup to thicken.

Then add salt, pepper powder and sugar.

Allow the soup to boil for 3-4 minutes and switch off the flame.

Garnish with bread croutons and enjoy them.