cream of tomato soup

cream of tomato soup recipe with step by step pics. delicious creamy tomato soup made without cream. winters is the season of soups. so sharing this very easy and delicious recipe of homemade cream of tomato soup. the soup has a creamy, smooth consistency with a light tanginess from the tomatoes.

cream of tomato soup recipe

making cream of tomato soup is ridiculously easy and does not take much time. i have used fresh tomatoes to make the soup. when making this soup use ripe, red tomatoes which are not too sour or too tangy.

this cream of tomato soup is a vegan recipe. the creaminess in the soup comes from cashews which also balances the tang of the tomatoes with their inherent sweetness. i have used cashews as a substitute for fresh cream. also there is no sugar added in the recipe. instead of cashews, you can also use peeled almonds.

the soup is minimally flavored with crushed black pepper, garlic, olive oil and fresh basil leaves. so a slight pungency and peppery taste is there along with the fresh flavor of basil. instead of basil you can add your favorite herbs.

how to make cream of tomato soup

1. firstly chop 500 to 520 grams tomatoes (5 medium sized tomatoes), 45 grams onion (1 medium onion) and 4 medium sized garlic. cup measurements would be 4 cups chopped tomatoes, ⅓ cup chopped onions and 1 teaspoon chopped garlic.

making cream of tomato soup recipe

cooking tomatoes

2. take 2 tablespoons olive oil in a medium to large sauce pan or pan. keep flame to a low or medium-low. add 1 medium sized tej patta (indian bay leaf). fry for 2 to 3 seconds. if you do not have tej patta, then skip it.

making cream of tomato soup recipe

3. then add chopped garlic.

making cream of tomato soup recipe

4. sauté garlic for some seconds till their raw aroma goes away. no need to brown the garlic.

making cream of tomato soup recipe

5. add the chopped onions.

making cream of tomato soup recipe

6. mix well.

making cream of tomato soup recipe

7. stirring often sauté onions till translucent.

making cream of tomato soup recipe

8. now add 2 tablespoons whole wheat flour (atta). you can also use all purpose flour (maida).

making cream of tomato soup recipe

9. mix well and begin to sauté the flour on a low flame stirring often.

making cream of tomato soup recipe

10. sauté for about 1 to 2 minutes or till the raw aroma of flour goes away.

making cream of tomato soup recipe

11. then add the chopped tomatoes.

tomatoes for making cream of tomato soup recipe

12. mix them very well.

tomatoes for making cream of tomato soup recipe

13. now add 2 cups water. instead of water you can also use veg stock.

making cream of tomato soup recipe

14. add 10 large cashews.

making cream of tomato soup recipe

15. then add ½ teaspoon crushed black pepper or add as per taste.

making cream of tomato soup recipe

16. add salt as per taste.

making cream of tomato soup recipe

17. stir and mix well.

making cream of tomato soup recipe

18. cover pan with a lid and simmer the soup mixture on a medium-low flame.

making cream of tomato soup recipe

19. in between do check when the mixture is simmering.

making cream of tomato soup recipe

20. simmer till the tomatoes have softened. the tomatoes have to lose their rawness and should soften well. then switch off the flame and let the soup mixture become warm.

cream of tomato soup recipe

making cream of tomato soup

21. then pour the soup mixture in a blender jar. remove the tej patta (indian bay leaf) from the soup mixture before adding soup mixture in the jar. do use a good blender.

cream of tomato soup recipe

22. blend to a smooth consistency. there should be no chunks of onions, tomatoes or cashews. you can also use an electric immersion blender and blend everything directly in the pan itself.

cream of tomato soup recipe

23. now pour the ground soup mixture in the same pan.

cream of tomato soup recipe

24. keep pan on stove top on a low to medium-low flame and gently heat the soup.

cream of tomato soup recipe

25. when the homemade cream of tomato soup becomes hot, switch off the flame and add 2 to 3 basil leaves (chiffonade or chopped). you can also add any herb of your choice. instead of basil leaves, you can use cilantro leaves, parsley, oregano, sage, rosemary or any herb you like.

cream of tomato soup recipe

26. serve cream of tomato soup hot. while serving you can garnish with a few chopped basil leaves or with some sprinkling of crushed black pepper. serve it with some toasted bread or baguette.

cream of tomato soup recipe
tomato is one of my favorite fruit and i have shared few more similar recipes with it like:

  1. roasted tomato soup – made with oven roasted tomatoes.
  2. tomato carrot soup – hearty and healthy soup.
  3. tomato soup – creamy soup made restaurant-style
  4. tomato rasam – one of the easiest and simple recipes to make. plus a delicious one.
STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Cream of Tomato Soup

4.84 from 6 votes
delicious homemade cream of tomato soup made with fresh tomatoes. creamy, smooth and tasty. 
cream of tomato soup recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:main course,starters
Cuisine:world
Servings (change the number to scale):3
(1 CUP = 250 ML)

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium sized tej patta (indian bay leaf)
  • 4 medium sized garlic
  • 1 medium sized onion or 45 grams onions or ⅓ cup chopped onions
  • 2 tablespoons whole wheat flour or all purpose flour
  • 5 medium sized tomatoes or 500 to 520 grams tomatoes or 4 cups chopped tomatoes
  • 2 cups water or vegetable stock
  • 10 large cashews
  • ½ teaspoon crushed black pepper or add as required
  • salt as required
  • 2 to 3 basil leaves (chiffonade or chopped) or any herb of your choice

INSTRUCTIONS

preparation

  • firstly chop tomatoes, onion and garlic. 
  • keep them aside. 

cooking tomatoes

  • take 2 tablespoons olive oil in a medium to large sauce pan or pan. keep flame to a low or medium-low. add 1 medium sized tej patta (indian bay leaf). fry for 2 to 3 seconds.
  • then add chopped garlic. sauté garlic for some seconds till their raw aroma goes away. no need to brown the garlic.
  • add the chopped onions. mix well.
  • stirring often sauté onions till translucent.
  • now add 2 tablespoons whole wheat flour (atta). you can also use all purpose flour (maida).
  • mix well and begin to sauté the flour on a low flame stirring often for about 1 to 2 minutes or till the raw aroma of flour goes away.
  • then add the chopped tomatoes. mix them very well.
  • now add 2 cups water. instead of water you can also use veg stock.
  • add cashews, crushed black pepper and salt as per taste. mix very well.
  • cover pan with a lid and simmer the soup mixture on a medium-low flame.
  • in between do check when the mixture is simmering.
  • simmer till the tomatoes have softened. the tomatoes have to loose their rawness and should soften well. then switch off the flame and let the soup mixture become warm.

making cream of tomato soup

  • then pour the soup mixture in a blender jar. remove tej patta from the soup mixture. do use a good blender. you can also use an immersion blender and blend directly in the pan. 
  • blend to a smooth consistency. there should be no chunks of onions, tomatoes or cashews.
  • now pour the ground soup mixture in the same pan.
  • keep pan on stove top on a low to medium-low flame and gently heat the homemade cream of tomato soup.
  • when the soup becomes hot, switch off flame and add 2 to 3 basil leaves (chiffonade or chopped). 
  • you can also add any herb of your choice. instead of basil leaves, you can use coriander leaves, parsley, oregano, sage, rosemary or any herb you like.
  • serve cream of tomato soup hot garnished with chopped basil leaves or with a sprinkling of crushed black pepper. 

NOTES

  • instead of cashews, you can also use peeled almonds.

NUTRITION INFO (approximate values)

Nutrition Facts
Cream of Tomato Soup
Amount Per Serving
Calories 184 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 21mg1%
Potassium 605mg17%
Carbohydrates 17g6%
Fiber 3g13%
Sugar 7g8%
Protein 4g8%
Vitamin A 1710IU34%
Vitamin C 32mg39%
Calcium 41mg4%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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