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tomato soup recipe, how to make tomato soup | restaurant style soup

tomato soup recipe with step by step photos – a soup which 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 roasted tomato soup recipe which tastes different from this soup.

if you are looking for more soup recipes then do check tomato shorba (indian style tomato soup), sweet corn soup, veg manchowvegetable hot and sour soup, mix vegetable soup and carrot ginger soup recipe.

restaurant style tomato soup recipe below:

4.66 from 44 votes
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tomato soup recipe
prep time
25 mins
cook time
20 mins
total time
45 mins
 

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

course: starters
cuisine: Indian, world
servings: 2
calories: 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.

this approximate nutrition info is per serving of tomato soup:

Nutrition Facts
tomato soup recipe
Amount Per Serving
Calories 173 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 1306mg 54%
Potassium 608mg 17%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 10g
Protein 3g 6%
Vitamin A 46.7%
Vitamin C 40.9%
Calcium 4.4%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.


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.

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.

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.

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.

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

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.

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.

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

9. now add the tomato puree.

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

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.

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.

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

14. chop the toasted bread into cubes.

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.




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This post was last modified on November 19, 2017, 8:03 pm

    Categories Kids RecipesNorth Indian RecipesPopular Indian RecipesStarters & Snacks RecipesToddler Recipes