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 mushroom soup or vegetable 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.
tips for making a really good tomato soup
- 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.
few more popular soup recipes which you may like are:
tomato soup
INGREDIENTS FOR tomato soup
- 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 tomato soup
preparing tomato puree for tomato soup
- first rinse the tomatoes really well and keep aside.
- remove the stems if there are any.
- in a saucepan or pot take enough water (approx 5-6 cups). so that the tomatoes get immersed completely.
- add 1 teaspoon salt to the water and bring the water to a rolling boil.
- 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.
- drain the water and let them become warm or cool down.
- in the meantime, finely chop the onion and garlic. keep aside.
- once the tomatoes become warm or cool down, then peel them. slice off the eye part from the tomatoes.
- then 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. keep aside.
toasting bread for tomato soup
- heat a frying pan (tava or griddle) 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.
- once the bread is toasted and golden, slice it into cubes. keep aside.
making tomato soup
- make a smooth paste of the 1 teaspoon cornflour with 2 tablespoon water.
- melt butter in a pan. add the bay leaf and saute for 1 to 2 seconds
- add the finely chopped garlic and saute for some seconds on a low flame. no need to brown garlic.
- add the chopped onions and saute till the onions become translucent.
- now add the tomato puree.
- stir and then add water, salt and pepper.
- on a low to medium flame, let the soup come to a gentle boil.
- stir the corn flour paste (since the corn flour settles down) that we made earlier and add it to the soup.
- stir well and simmer for 3 to 4 minutes till the tomato soup thickens on a low flame.
- now add sugar and stir. then add the cream and simmer for a minute.
- pour the steaming hot tomato soup in soup bowls.
- add the bread croutons to the soup.
- garnish tomato soup with parsley or coriander leaves.
- serve the tomato soup hot.
RECIPE TIPS
- instead of butter you can use olive oil or coconut oil.
- instead of cream you can use coconut cream.
preparation for 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 meantime, heat a frying pan/tava or preheat 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.
making tomato soup
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.
A signature recipe ! Kudos
thank you.
Tried it! The soup tasted delicious. I, however, also added a tinge of ketchup just added to the flavour. Thanks for the amazing recipe!
welcome donna. a slight bit of tomato ketchup can be added. thanks for this lovely feedback and for the rating as well.
Turned out great!
Well…. Today I am all alone at home. Mommy is not home. Wanted to cook something as there were too many tomatoes in the fridge. I knew my way into Tomato Soup butt yours looks much more delicious. Let me try and prepare and then I am writing back to you.
Hi Dassana, how does adding wheat flour/ maida (as in your other tomato soup) different from adding cornflour? Does it impact the taste, consistency? Cornflour is a thickening agent and is added to most soups. Will it impact the other soup?
with any soup the taste will be different. wheat flour will give a slightly nutty taste. maida also gives its own taste. corn starch has a neutral taste, so it just thickens the soup without giving any of its taste or flavor. that’s why it is used so extensively commercially in many restaurants. hope this helps.
hello,my mother is a big fan of your work.
she has made evidently every unique recipe you worked on.
and I end up being the beneficiary of her work & your work.
I couldnt help myself asking where does she attain these recipes of hers.
a link to your website followed and here I am being thankful of your talent.
thank you.
That’s nice to know. Thanks for sharing. Give my regards to your mom and thanks again.
Made it last night. It was delicious. Thank you for sharing.
Instead of corn flour wat can be added?
you can skip adding corn flour.
Hi, I tried your tomato soup and it came out so well. Thank you so much for sharing an easy-to-do and delicious soup!
thanks saraswathi for sharing the feedback and review on tomato soup. glad to know.
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
yes you can do so. whistles are not required. just pressure cook for 2 to 3 minutes.
Can we use corn flour instead of corn starch
corn flour is same as corn starch. so you can use corn flour.
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
Welcome Meena. Glad to get a positive review on tomato soup from someone who is making it for many years. Thanks for your appreciation.
Hi..can we use arrowroot powder instead of cornstarch?
Nisha
Nisha, yes you can use arrowroot powder.
I really love all your recipes very easy and very tasty, can u share a recipe of chicken soup…
thanks. i only share vegetarian recipes 🙂
Can we skip the onions? Thank you for sharing your recipes
Welcome Hitakshi. Yes you can.
Hi,
I want the soup to be bit creamy but I do not have cream can i use milk?
Thanks
Nidhi
Welcome Nidhi. Milk can curdle due to the acidity of tomatoes.
Absolutely loved this recipe! Thank you for sharing it with us!
Welcome Dimple
Thank you so much for your wonderful recipes.Your posts are always a treat for the eyes:)
welcome zarina and thanks much 🙂
Today I tried this recipe and I just liked it first time had such yummy soup at home.thanks for sharing this.
nice to know neha. thanks for sharing.
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
you can skip corn starch. its just used to get a smooth and slightly thick consistency.
Thanks nice recipe easy to made..
Welcome Madhuri
Hi Dassana,
Me n my family r enjoying your recipes for years now..you 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!
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
Thanks so much ?
welcome shipra.
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
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 ??
I have never been into cooking, i made it for the first time..it tasted yummy, everyone in my home enjoyed it, thanks for sharing……
thank you megha.