tomato soup recipe

tomato soup recipe with step by step photos – easy to prepare restaurant style delicious tomato soup recipe. tomato soup is popular in all indian restaurants. whenever i see the menu of most of the restaurants in india, i always get to see tomato soup along with the indo chinese soups.

i sometimes wonder why they don’t have other varieties of popular vegetable soups like minestrone soup, spinach soup or cream of mushroom or cauliflower soup.

i have had tomato soup in many places. some restaurants really make a good soup. whereas in some, the soup taste has been from sour to very sweet and. the consistency has been thin like a tomato rasam to very thick pasty consistency. so when i would have these soups, a thought in mind always crossed – i make a better tomato soup that what this restaurant has served me. am sure most of you would have had this thought crossed your mind too, that you can make better soups than the restaurant ones.

a few soups i have been making from my teens. this recipe belongs to that category. its my trademark recipe that you won’t find any where else on the internet and i am glad to share this one.

few points to be kept in mind to make a really good tomato soup recipe:

  • use fresh ripe red tomatoes. avoid using tomatoes which are sour or unripe.
  • there is a balance of tanginess from the tomatoes and sweetness from the sugar and cream. make sure that the soup does not become very sweet. after all its tomato soup and should have the tang in it.
  • the tomatoes are blanched & then pureed. blanching process i have shown in the step by step pics. (the blanching process i follow, is the way i had learnt in my home science cooking lab and have been using this method for years now. )
  • you can skip the onions in the soup if you prefer, but do add the garlic.

i have also shared 4 more tomato soup varieties:

tomato soup recipe below:

tomato soup recipe
4.64 from 50 votes

tomato soup recipe

tomato soup recipe - easy to make tomato soup restaurant style.

course starters
cuisine indian, world
prep time 25 minutes
cook time 20 minutes
total time 45 minutes
servings 2
calories per serving 173 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 4 medium to large tomatoes
  • 2 to 3 small to medium garlic cloves (lahsun), finely chopped or ½ teaspoon finely chopped garlic
  • 1 small onion, finely chopped OR ¼ cup finely chopped onion
  • 1 tej patta (indian bay leaf)
  • 1 teaspoon corn flour (corn starch) + 2 tablespoon water
  • 1 or 1.5 tablespoon butter
  • 1 cup water
  • 1 tablespoon cream (25- 30% fat) - you can consider adding 2 tablespoon cream or dot with cream when serving the soup.
  • ½ tablespoon regular sugar or unrefined cane sugar or add as required
  • 1 or 2 slices of bread - brown bread or whole wheat or white bread
  • freshly crushed or powdered black pepper as required (kali mirch powder)
  • salt as required

how to make recipe?

preparing tomato puree for tomato soup:

  1. first rinse the tomatoes really well and keep aside.
  2. remove the stems if there are any.
  3. in a saucepan or pot take enough water (approx 5-6 cups). so that the tomatoes get immersed completely.
  4. add 1 teaspoon salt to the water and bring the water to a rolling boil.

  5. add the tomatoes and switch off the fire.
  6. close the saucepan or pot with the lid.
  7. let the tomatoes be immersed in the hot water for 20-30 minutes.
  8. drain the water and let them become warm or cool down.
  9. in the meantime, finely chop the onion and garlic. keep aside.
  10. once the tomatoes become warm or cool down, then peel them. slice off the eye part from the tomatoes.

  11. then directly chop the tomatoes above the blender jar so that the juices drop directly inside the blender jar.
  12. if you cannot do this, then chop the tomatoes on a chopping board and add everything to the blender including the juices.
  13. blend the tomatoes to a smooth puree. keep aside. 

toasting bread for soup:

  1. heat a frying pan (tava or griddle) or pre heat the oven.

  2. place the bread in the pan and on a low flame toast the bread till its browned and crisp from both sides.
  3. if using the oven, place the bread in the oven at 200 degrees C and toast the bread till its browned and crisp.
  4. once the bread is toasted and golden, slice it into cubes. keep aside. 

making tomato soup:

  1. make a smooth paste of the 1 teaspoon cornflour with 2 tablespoon water.

  2. melt butter in a pan. add the bay leaf and saute for 1 to 2 seconds

  3. add the finely chopped garlic and saute for some seconds on a low flame. no need to brown garlic.  

  4. add the chopped onions and saute till the onions become translucent.

  5. now add the tomato puree.
  6. stir and then add water, salt and pepper.
  7. on a low to medium flame, let the soup come to a gentle boil.
  8. stir the corn flour paste (since the corn flour settles down) that we made earlier and add it to the soup.

  9. stir well and simmer for 3 to 4 minutes till the tomato soup thickens on a low flame.

  10. now add sugar and stir. then add the cream and simmer for a minute.
  11. pour the steaming hot tomato soup in soup bowls.
  12. add the bread croutons to the soup. 

  13. garnish tomato soup with parsley or coriander leaves.

  14. serve the tomato soup hot.

recipe notes

  1. instead of butter you can use olive oil or coconut oil.
  2. instead of cream you can use coconut cream.

step by step restaurant style tomato soup recipe:

1. first rinse 4 medium to large tomatoes and keep aside. in a saucepan or pot take enough water (approx 5-6 cups). so that the tomatoes can get immersed. add about 1 tsp salt to the water and bring the water to a rolling boil.

tomatoes for tomato soup recipe

2. add the tomatoes and switch off the fire. close the saucepan or pot with the lid. let the tomatoes be immersed in the hot water for 20-30 minutes.

tomatoes for tomato soup recipe

3.  drain the water and let them become warm or cool down. due to the blanching process, the tomato peel shrinks and can be easily removed.

making tomato soup recipe

4. in the mean time, heat a frying pan/tava or pre heat the oven. place the bread in the pan and on a low flame toast the bread till its browned and crisp from both sides. if using the oven, place the bread in the oven at 200 degrees C and toast the bread till its browned and crisp.

toasting the bread for tomato soup recipe

5. make a smooth paste of 1 tsp cornflour with 2 tbsp water.

cornflour paste for tomato soup recipe

6. directly chop the tomatoes above the blender jar so that the juices drop directly inside the blender jar. if you cannot do this, then chop the tomatoes on a chopping board and add everything to the blender including the juices. blend the tomatoes to a smooth puree. there should be no bits or small chunks of tomatoes. it should be a really smooth puree.

tomato paste for tomato soup recipe

7. melt 1 to 1.5 tbsp butter in a pan. add 1 bay leaf and saute for 1 to 2 seconds. add ½ teaspoon finely chopped garlic and saute for  some seconds on a low flame. no need to brown the garlic.

sauting garlic for tomato soup recipe

8. add ¼ cup finely chopped onions and sauté till the onions become translucent.

sauting onions for tomato soup recipe

9. now add the tomato puree.

add tomato puree to make tomato soup recipe

10. stir and then add 1 cup water, salt (as required) and black pepper powder (as required).

spices for tomato soup recipe

11. on a low to medium flame, let the soup come to a gentle boil. stir the corn flour paste (corn starch paste) that we made earlier and add it to the soup.

cornflour paste for tomato soup recipe

12. stir well and simmer for 3-4 minutes till the soup thickens on a low flame. now add ½ tbsp sugar and stir. then add 1 tbsp cream.

add cream to tomato soup

13. stir the cream and simmer for a minute. switch off the stove.

stir cream in tomato soup recipe

14. chop the toasted bread into cubes.

make bread croutons for tomato soup

15. pour the steaming hot tomato soup in soup bowls. add the bread croutons to the soup. you can also garnish the tomato soup with parsley or coriander leaves and dot with some cream if you prefer.

tomato soup restaurant style recipe, tomato soup, tomato soup recipe

227 thoughts on “tomato soup recipe, easy restaurant style delicious tomato soup recipe”

  1. hello,
    Is it possible to blanche tomatoes in pressure cooker? if yes, then how many whistles will be needed? Btw, easy and simple recipe. Thank you

  2. I am making tomato soup since years I tried your recipe of tomato soup yesterday and it was awesome!!!!! Never so good before I use the same ingredients but the way of making was different Your way has given me an excellent soup Thank you

  3. Hi,
    I want the soup to be bit creamy but I do not have cream can i use milk?


  4. Thank you so much for your wonderful recipes.Your posts are always a treat for the eyes:)

  5. Today I tried this recipe and I just liked it first time had such yummy soup at home.thanks for sharing this.

  6. I don’t have corn starch. Can i skip using it or use something else instead. Will skipping it cause change in taste or it’s just for thick consistency of soup

  7. Hi Dassana,
    Me n my family r enjoying your recipes for years r a wonderful cook!
    Just read this soup recipe and was wondering that do we have to strain the soup otherwise how will the garlic n onion blend with tomatoes, pls let me know I want to try this recipe soon!

    1. thanks a lot shipra. there is no need to strain the soup. the onion and garlic is felt when having the soup. however if you want a smooth consistency, then you can follow this method –

      – heat a pan and add butter. then add tejpatta and garlic.
      – saute till the raw aroma of the garlic goes away. then add onions and saute till the onions become translucent.
      – then add chopped tomatoes. add water and salt. cover and cook till the tomatoes soften.
      – switch off the flame. let the mixture cool down a bit. remove the tej patta and then using a hand blender blend everything.
      – strain through a soup strainer.
      – pour back the pureed tomato mixture in the same pan. add some pepper and sugar if required.
      – gently bring the soup to a simmer on a low flame. you can add some water if the soup looks thick.
      – in this method you have the option to skip or add corn starch.
      – when the soup comes to a gently boil, then add cream. mix and switch off the flame

  8. Yr recipes are yum and abv all it is taught step by step with photos my son made your paneer recipe and I was surprised that it really tasted delicious bcose he never entered the kitchen b4. Thanks 4 doing it. Indu Verma

    1. thank you indu. nice to know that your son made delicious paneer recipe. credit goes to him as he must have done all the work ??
      having the recipe helps, but some credit also goes to the person who prepares the dish ??

  9. I have never been into cooking, i made it for the first tasted yummy, everyone in my home enjoyed it, thanks for sharing……

  10. Hi Dassana
    I tried tomato soup but it tasted like tomato onion gravy at first …
    Then I filtered it through a sieve and added a more qty of cream and boiled it for 3 4 minutes.
    Finally it turned out tasty
    Just want to know if onion is necessary or I added more onion ?

    1. did you mince or chop the onion too finely. or you must have added more onion. the soup does not taste like onion-tomato gravy. you can sieve the soup for a smoother consistency. i am glad that finally the soup turned out tasty. onions can be skipped if you want.

    1. nirav, just skip it. there is no alternative for fresh cream in this recipe. another method is to make white sauce with milk, maida and butter. but then the recipe changes.

  11. Hi Dassana ! I always follow your blog for delicious and tasty recipes and every time I catch them easily. Thanks for sharing this Tomato soup recipe. Thanks and keep sharing.

  12. dassana ji… I have a doubt…. what cream do you use? is it amul cream?
    It is mentioned in the cream carton that it should be used within two days after opening… does it rot after two days from opening? how do you use it?

    1. i use amul cream. it does not get spoiled if refrigerated and stays good for about a week, after opening. but i use it as soon as possible for gravies etc. i keep it on the top rack in the fridge.

  13. Hi Dassana ji….I tried out this recipe…It was exactly restaurant style…My Sister was totally impressed… Thank you for such an awesome recipe…
    Trying many of your recipes…all are turning out fantastic..

  14. I have been an ardent lover of soups but this was just unbelievable. Thank you so much for sharing this recipe. I doubt if my kids would touch soup at a restaurant anymore.

  15. I used milk instead of cream and added water when boiling the soup together at the end- overall great recipe! Tastes like restaurant style and great with Italian seasonings on top:)

  16. tasted fantastic. better than restaurant. thank you. the puree technique is really helpful. this will always be a favourite.

  17. This soup is AWESOME! Adding spices he or she should well balance the taste between sweetness and sourness. I have replaced taj patta with combination of nutmeg and cinnamon, added some tomato paste and 1 stem of celery. SuperB.

  18. Hello Dassana. Thank you for sharing the great recipe. I would like to appreciate your work. I am very excited to make this recipe. Thanks you so much again.  

  19. Thank you so much for sharing the recipe and great effort in giving the details n instructions. Very much appreciated !
    Was looking for a tomato soup recipe. Very excited to try it Today

  20. i made this soup really it turned out awesomeeeeeeeeeee.

    its the best tomato soup far better than restaurent soup.u r a great cook

  21. Hey, I tried tomato soup today and a very picky guest loved it. Everyone stopped talking and relished the soup. Thanks a lot for your simple and tasty recipes. It has become my training ground before going to sasural. ;-).
    Thanks a lot.

    1. cream can be made at home. keep on collecting the malai from milk which has been boiled in the freezer in an air-tight box. when you get an enough amount that can be easily blended, then place the cream in a blender/mixer to which you have attached a whipper blade. then blend the chilled cream till smooth. keep in fridge and use as required in recipes. also the cream has to be chilled before you blend. so the night before, remove the malai container from the freezer and keep it in the fridge.

    1. keep on collecting the malai from milk in a container and keep in the freezer. when you have a good amount of malai, then remove the container from the freezer and keep in the fridge overnight. next day, add the chilled malai in a mixer or blender jar. blend till you get a smooth cream. you just need to blend the malai till you get a smooth consistency. remove from the mixer jar and again store the malai in the fridge. use as required in the recipes.

      1. Do u also use fresh cream or amul cream,i mean is there any difference????sorry for asking again and again

          1. i made this soup with homemade cream and really it turned out awesomeeeeeeeeeee .its the best tomato soup far better than restaurent soup.u r a great cook dear………….i love u…….mmmuahhhhhhhhhhhhhhh

  22. Thanks for the different version of tomato at dinner I am going to make my kids were very happy with Pasta in tiffin as I reffer your site for that.

  23. I made tomato soup y’day for my sister who loves soups, and it was soooo yummy…thank u dassana…your website is my favorite… Best wishes…

  24. Its really awesome.. I had made this for my sweet daughter…she really like this tomato soup…she is just 18 months..I m very much happy…please share other recipe of mixed vegetable soup

  25. supriya suradkar

    Hi dear you r genius.. Your receipes made my day. I made pav bhaji, tawa paneer n butter paneer n all we’re delicious. Thank u so much n today m gonna try tomato soup.

  26. Hi! Thanks for all the wonderful recipes you post. The instructions are really clear and crisp for anyone to follow. A just had a small question regarding the tomato soup. Instead of corn starch, can we use corn flour or potato starch? If yes, then same quantities? Thanks again ! Kriti

    1. thanks kriti. yes you can use corn flour (maize flour) or potato starch. in fact you can also use besan. the taste will slightly change though. same quantity.

  27. hi,

    Thanks so much for ur wonderful recipes…. I hv tried many of them and they are really awesome…. Today I will be making this tomato soup and m sure as usual it will be awesome…..
    A small request….. Please share the recipe of minestrone soup…. Here in usa, we regularly hv this soup in Olive Garden and I really would luv to make it….. It would be great if u can share this recipe…


    1. welcome harshita. thanks for sharing positive feedback on recipes. i have my home science recipe for minestrone soup, which is a very good recipe. so i will add in few weeks.

  28. Good and simple recipe if someone filtered through any home mesh before final garnishing there may be some wastages but give very good smooth homogenious soup to serve in bowl than garnish it

  29. found an easy & wonderful soup treat. is cornflour not a healthy content ? what can replace it? one question more – what type of soups r healthy & tastier too, thick like restaurant servings or rasam type transparent & thin one ?

    pl also suggest some mix veg soups.

    1. thanks harish for the feedback. i have read about corn starch too. but then i think a little is fine. i would suggest arrow root flour. i have used it in other recipes and it works well. then there is gram four (besan), maize flour (makki ka atta) and rice flour. but these will impart their taste in the soup. thick soups are healthy if cream or excess butter are not added to them. if they are just pureed vegetables then they are good. even thin soups are good. you can go through this list of soup recipes –

      1. If you are not sure about the cornflour you can use a potato to thicken your soup, high in potassium and other vitamins. I will try making this tomato soup using a small russet potato. Thank you so much for sharing. You can also use a potato when making carrot soup.

  30. Hi, I am very thankfull for ur recipe u share with us,its awesome.many times my sisters tried tomato soup,but we were not satisfied with that.First time in my life i enter kitchen on 25 Dec 2014 for cooking and fallow ur tomato soup recipe and tips.Everyone like and love it and wonder how i made in1st time such good tastey and thick soup and now my family members wants me to cook agian soup,and i am going to cook soup today on new year eve.One thing i changed that instead of cream i used milk powder paste. Very thankful to you for recipe.

    1. welcome sachin. its really good to know that your family liked the tomato soup. its a good beginning to your new year. you are in demand and can prepare a good dinner for your family. milk powder paste works instead of cream. wishing you a happy new year.

  31. Nicèeeeee and very easy tip. I will must prepare it tomorrow in lunch for my family . I will hoping, they will must loving it.

  32. Sounds wonderful. I’m going to make this for our family lunch on Dec 28th before our big Christmas dinner later in the day. I’m wondering can I make this soup a few days ahead and refrigerate it?

  33. Tried making soup for the first time, and I’m glad I used this recipe.. everyone absolutely loved it! The soup is so rich in flavour and of such a beautiful consistency.

  34. Really wonderful. …First time I tried my hand in the kitchen. …it tasted awsome. ..thanks for sharing so brilliantly. .

  35. I tried this soup, it came out so well & texture was very smooth, thanks 4 sharing this receipe, If you have mix veg. Soup receipe, pls share with us

  36. Wonderful recipe. Really enjoyed the soup!

    Just wondering, how do you get the smooth texture of the soup. The soup I made had granular particles of tomatoes and garlic which my wife and I like. But incase, we need a smooth texture, how do we get it? Do we run the hand blender in the end? Please advise.

    1. thanks abhijit for the feedback. if you blend very well, small particles of tomatoes will not be there. garlic will be there as we have chopped them. but you can even mince garlic and add. garlic paste will give a different taste. the blender has to be very good to give a smooth puree of the tomatoes. if still you get tomato pieces, then towards the end also you can blend. just remove the bay leaf and blend the soup, before you add cream.

  37. Dr.Ashwini Sumit Bhattad

    Tried this tomato soup recipe….itz gr8…thnx a lot 4 such a descriptive process u gave…..

  38. I made it yesterday.. It was really yummy.. Dear, I must say all your recipes are too gud.. Full points!! Do u have recipe for hot n sour soup as well? If yes please share.. 🙂

  39. by searching soup recipe I found it very easy and yummy tonight m going to try this for my hubby ….I hope he loves it.will back soon .

  40. I love your blog so much. It’s my go-to place for recipes. I have made many recipes from your site but was especially impressed with this one. It was simple but so very flavorful. Thank you so much for providing such a wonderful blog. Your photos and instructions – and the notes you provide – are all helpful.

    I just made this recipe last night as I was feeling under the weather. It made me feel better! I know this is a recipe I will be making again and again (like many of your other recipes !!)

    1. welcome alli. your comment is so positive for me that i feel like reading it again and again. do try some more recipes and share your feedback. it was sweet to read it.

      1. I am very happy my gratitude reached you! I have been using your blog for some time. Your recipes are amazing. I actually make recipes from your blog every week; I am extremely grateful for what you’ve created here!!! I will definitely try to leave more feedback!

  41. Superb and easy recipe, made it today with my personal twist I.e. garnished it with fresh mint and mixed Italian herbs. Wifey loved it.

  42. I loved it!!! ….this is the first time i have really made anything and it turned out to be great
    I am so glad that I tried it …this time i have made it for myself but i am looking forward to make it for my family

  43. The soup was awesome… we loved it..I used to follow the same method but never added a bay leaf. The garlic and bay leaf added an awesome flavor. Thanks so much for the recipe.

  44. So much good feedback! I am going to try this for today evening. I don’t have real red tomatoes now.can I add some Carrot or beetroot to get the colour instead?

  45. It actually tasted like restaurant, a must try recipe. It was damn tasty i added dry kasoori leaves instead of coriander leaves…. Loved d recipe.

    1. cream gives a nice taste and balances the tanginess of the tomatoes. i would then suggest you to add honey instead of sugar in this recipe. you can add honey as per your choice taking care that the balance of sweetness and tanginess is there.

  46. I am planning to make the soup tonight in dinner.. What is unrefined cane sugar..can we use normal sugar??

  47. Really good crop of tomatoes this year and we had pulped them to freeze for the winter. I had never tried making my own tomato soup and when I decided to give it a go I found this recipe and had to try it. Outstanding, we love it and so easy too.

  48. Hey, I’m very exited to try this recipe. But I have one question.
    When you say CREAM, what kind of cream do you refer to?
    Could you be more specific please?
    I’m brazilian, and i’m not used to the vocabulary of cooking.

  49. Wow so INVITING of my fav.s…hav tried many times..but never get dat restaurant taste…wil giv dis one a shot..fingers crossed..:) Happy New year dear

  50. This sounds delicious and I like that there is very little cream in it! Can I used canned or boxed tomatoes in this recipe? Thank you …

    1. you can use canned tomatoes. however fresh tomatoes have a much better taste and flavor than canned ones. but if there is no option you can go for canned tomatoes. you may need to adjust the proportions of sugar, water and cream accordingly.

  51. Because this recipe is very good, I want to share this with my country’s people. May I translate this recipe into Korean and post the translated recipe on my blog? Of course, I will inform that this recipe is yours and link your blog. I will wait for your answer. If you don’t want, I won’t post it. Thank you.

  52. I made this soup today and it was better than what I usually hv in restaurants. Thanks for the recipe. .its a keeper

      1. Dear Dassana( I checked twice before typing your name, I get confused whether it is double “s” or double “n” or both 🙂 )

        I am really happy to see your blog getting such recognition. I follow you regularly. Thanks for all your recipes.

        Wish you loads of luck.


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