Tomato Soup Recipe
This easy, classic Tomato Soup recipe makes a creamy, rich tomato soup that’s perfect for enjoying as a hearty lunch or light dinner. Zesty fresh tomatoes and real cream create a truly comforting, velvety and smooth Restaurant Style Tomato Soup from scratch – in less than 30 minutes. My tried-and-true instructions with photos and video even include steps for making the best homemade bread croutons with barely any effort!
About Tomato Soup Recipe
Smooth, savory tomato soup is a delicious dish that is great to enjoy anytime of the year. The bold, bright flavor of fresh tomato is wonderful in the spring and summer, and the creamy richness of the broth makes it the perfect comfort food for a cold fall or winter night. There’s never a time I’m not craving a bowl!
Although this is an easy recipe to make, it does need to be just right to be a truly great tomato soup. Too thick or too thin and it will lose its magic.
Follow my simply step-by-step recipe for making the most luscious and flavorful restaurant style tomato soup you’ve ever had!
This updated soup recipe is similar to the recipe which I had originally posted, but only the method of preparation has changed.
There is no cornstarch added in this one and all the smoothness and creaminess comes from blending the onions, fresh tomatoes and addition of cream.
If you love Tomato Soup like us, then don’t forget to check out these recipes of Cream of Tomato Soup and Roasted Tomato Soup – that are made so differently and yet taste so good.
How to Make Tomato Soup
You are just six basic steps and 30 minutes away from enjoying the smoothest, creamiest, most tangy and delicious homemade tomato soup.
Follow my detailed instructions below to learn how to make the best tomato soup tonight!
Cook Tomatoes
1. First, melt 2 tablespoons of butter in a pot on medium-low heat. The butter should melt and slightly simmer, but not burn.
2. Next, add 2 bay leaves and fry them in the butter for a few seconds until lightly browned, but again, not burned.
If you live in India, you can also use 1 medium tej patta or 2 small tej patta instead of the bay leaves.
3. Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir.
4. Sauté and stir until the onions become translucent, about 3 to 4 minutes.
5. Now add the fresh chopped tomatoes (500 grams, or 6 to 7 medium tomatoes), and a hearty pinch of salt to taste.
6. Mix well.
7. Cover and simmer on a low to medium-low heat until the tomatoes soften, about 8 to 10 minutes
8. Stir occasionally and keep an eye on the consistency of the mixture. If the liquids dry up and the tomatoes begin to stick, then add a splash of water at a time and stir.
But be sure to not add too much water or you’ll dilute the delicious flavors. After the tomatoes have softened, remove from the heat and cool.
Remember to take out the bay leaves (or tej patta if you have used it) and discard.
Blend Tomatoes
9. Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You could also use an immersion blender.
10. Blend to a lovely smooth consistency to make the tomato soup puree.
11. You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.
13. If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds.
Make Tomato Soup
14. Pour the tomato puree back into the pot, and add 1 cup water. Stir and combine well. Depending on the consistency you prefer, you can add a little less or more water – taking care that the soup does not become very thick or watery and runny.
Note that instead of water you could also use homemade Vegetable Stock which will surely add more flavors to the soup.
15. Next, add 1 teaspoon of raw sugar or white sugar.
16. Mix the sugar in the tomato soup very well.
17. Simmer on low heat until the tomato soup becomes hot, but is not boiling.
18. Season with freshly crushed black pepper, and stir.
19. Turn off the heat. Remove the pan from the stovetop and place it on your kitchen countertop. Add 1 to 2 tablespoons heavy cream depending on desired richness. Stir to combine evenly.
20. Mix well, taste, and add more salt and pepper if needed.
Make Bread Croutons
21. When the cooked tomato mixture is cooling, you can make the bread croutons. Mix together ½ cup bread cubes, 1 tablespoon olive oil, 1 light pinch of salt and 1 to 2 pinches of freshly crushed black pepper in a baking tray. Toss to coat.
22. Bake in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit), for approximately 3 to 5 minutes.
Or, you can opt to toast the bread slices in a skillet until golden and then chop them into bite sized cubes.
23. I like to make one or two sides even darker for a bit more crunch.
Serving Suggestions
24. When you’re ready to enjoy, pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side.
You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro) or basil or mint sprigs.
This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 1 to 2 days.
I usually pair this restaurant style Tomato Soup with pasta, noodles, baked savory pies, grilled cheese sandwich or vegetable sandwich.
Expert Tips
- Tomato Selection: Use fresh and very ripe red tomatoes. Avoid using tomatoes which are unripe, as they’ll likely have a sour taste.
- Tomato & Cream Ratio: There is just the right balance of tanginess from the tomatoes and sweetness from the sugar and cream in this recipe. Be sure to follow the recipe precisely to make sure you don’t add too much of any one element and throw off this delicate ratio.
- Omitting Onions: You can skip the onions in the soup if you prefer, but I highly recommend that you add the garlic.
- Herbs Choice: Feel free to add celery stems or basil to the soup for even more flavor. For celery add 1 tablespoon of chopped celery with the tomatoes. To add basil, include 4 to 5 fresh basil leaves when the tomatoes are softened and cooked. Mix and simmer for a minute.
- Adjusting Consistency: For a slightly thinner soup, you could add a bit more of water or vegetable broth. But do not make the soup watery or runny as the flavors and taste would go off balance.
FAQs
Can I use canned tomatoes?
Yes sure. You can add 17 to 18 ounces of canned tomatoes.
Can I use canned tomato puree?
Yes, you can do that. With canned tomato puree being very thick, you will need to add more water or stock to alter the consistency of the soup. Add about 2 to 2.25 cups of tomato puree.
Can I replace butter with oil?
Yes definitely. Add olive oil or a neutral flavored oil like sunflower oil.
Can we skip the onions?
Yes, you can skip the onions but I would suggest not to skip the garlic.
I do not have cream. Can I use milk?
Milk can curdle due to the acidity of tomatoes, so I will not suggest replacing it with cream.
Can I add carrot or beets in this recipe?
Yes, you could add them but the taste of the soup will be sweet.
Can I use fresh malai (clotted cream) in place of packaged cream?
Yes – add fresh malai after whipping or blending it in a small blender or mixer. Do not add it directly.
How can I replace milk powder with cream?
Dissolve 1 tablespoon milk powder in 2 tablespoons warm water to a smooth consistency. Add this mixture once your soup is ready and simmer for a couple of minutes.
How do I make a gluten-free version of this tomato soup?
Simply skip the bread croutons or make croutons with your favorite gluten-free bread.
How do I make a vegan tomato soup?
Replace butter with olive oil or vegan butter. Substitute dairy cream with coconut cream or almond cream or cashew cream.
Step by Step Photo Guide Above
Tomato Soup Recipe (Classic Restaurant Style)
Ingredients
For the soup
- 2 tablespoons Butter or extra virgin olive oil
- 2 bay leaf or tej patta (small to medium-sized) – fresh or dried. can reduce to 1 leaf if preferred
- ⅓ cup onions – finely chopped
- ½ teaspoon garlic – finely chopped
- 500 grams (6 to 7 medium to large) grams tomatoes
- 1 cup water or low-sodium vegetable broth
- salt as required
- 1 teaspoon raw sugar or white sugar, add according to taste
- freshly crushed black pepper – as required
For the croutons
- ½ cup bread cubes
- 1 tablespoon olive oil
- 1 light pinch salt
- 1 to 2 pinches freshly crushed black pepper
For garnish
- 1 tablespoon parsley – chopped or add coriander leaves (cilantro)
- 1 to 2 tablespoons heavy cream – optional
Instructions
Cooking Tomatoes
- Heat butter until it melts in a saucepan or a pot. Keep the heat to low or medium-low.
- Add bay leaves and sauté for a few seconds. Add chopped onions and garlic. Stir and sauté until onions soften for about 3 to 4 minutes.
- Add chopped tomatoes and salt. Mix well.
- Cover pan and simmer on a low to medium-low heat until tomatoes soften or for about 8 to 10 minutes.
- There is no need to add water. But do keep an eye when the tomatoes are simmering. If the liquids dry up then add a splash of water and continue cooking.
- After the tomatoes have softened, remove from the heat and cool. Remember to pick out the bay leaves (or tej patta if you have used it) and discard.
Blending and Straining Pureed Tomatoes
- Once the tomato mixture has cooled to a point that’s safe to work with, add it to a blender jar. You can also use an immersion blender.
- Blend to a smooth consistency.
- You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.
- If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds.
Simmering Tomato Soup
- Pour the tomato puree back into the pot, and add water and sugar. Mix and stir well.
- Simmer on a low heat until the soup becomes hot but not boiling.
- Season with freshly crushed black pepper and stir.
- Turn off the heat. Remove the pan from the stovetop and place it on your kitchen countertop.
- Add 1 to 2 tablespoons heavy cream depending on desired richness.
- Mix well evenly. Taste a bit of the soup, and add more salt and pepper if needed.
Making Croutons
- When the tomato mixture is cooling, you can make the bread croutons. Mix together the bread cubes, olive oil, salt and freshly crushed black pepper in a baking tray. Toss to coat.
- Bake in a preheated oven for about 3 to 5 minutes at 200 degrees Celsius (400 degrees Fahrenheit) until bread cubes are golden and crisp. Or, you can toast the bread cubes in a skillet until golden brown on all sides.
- Pour the hot tomato soup into bowls. Add the croutons directly on top of the soup, or serve on the side.
- You can also garnish the tomato soup with a bit of freshly chopped parsley or coriander leaves (cilantro) or basil sprigs or mint leaves.
- This soup is great served fresh, but also keeps well in a sealed container in the fridge for up to 1 to 2 days.
Video
Notes
- Butter: Instead of butter you can use olive oil or sunflower oil.
- Cream: Instead of heavy cream you can use coconut cream or cashew cream
- Tomatoes: Use fresh and very ripe red tomatoes. Avoid using tomatoes which are unripe, as they’ll likely have a sour taste.
- Butter: You could use salted butter or unsalted butter.
- Onions: You could use red onions, white onions and even shallots.
- Herbs: Feel free to add herbs like celery stems or basil to the soup for even more flavor. For celery add 1 tablespoon of chopped celery with the tomatoes. For basil, include 4 to 5 fresh basil leaves when the tomatoes are softened and cooked. Mix and simmer for a minute.
- Ingredient proportions: There is just the right balance of tanginess from the tomatoes and sweetness from the sugar and cream in this recipe. So be sure to follow the recipe precisely so that you don’t add too much of any one element and throw off this delicate ratio.
- Skipping onions: You can skip the onions in the soup if you prefer, but I suggest that you add garlic.
- Straining the blended tomatoes: Though this step is not essential but for a smoother creamier consistency, I suggest to strain the blended tomatoes.
- Consistency: For a slightly thin soup, you could add a bit more water or vegetable broth. But do not make the soup watery or runny as the flavors and taste would go off balance.
Nutrition
Tomato Soup recipe from the archives was first published on December 2013.
Very nice, informative and helpful. Beautifully described for easy understanding.
my first time ever cooking a real meal and I nailed it! thank you so much!
Great and thank you.
Easy to cook and amazing taste
Thanks.
Amazinggggggggggg, tasted so gooooodddd!
Thank you!
I made of for my son and he like it. Best thing when you have a sore throat.
Agree and thank you.
simple and tasty !!! many FAQs are also very useful – thank you
Thank you.
Thank you for sharing!
Best home made tomato soup i ever had following your thorough guide – thank you dassana !!!
Happy to hear that and thanks for the lovely feedback.
Superb recipe. Exact restaurant style flavors. Loved it and will be making it again.
Great to hear! Thanks a lot for your feedback and the rating on the recipe.
Super recipe. Simple to make, delicious too. Thank you
Good to know and thanks for sharing and taking the time to comment. Most welcome.
I am a big fan of yours . I love all your recipes,and follow them . The ease with which they are explained can help anyone cook tasty food.
Keep sharing new recipes with us .
Thanks a lot Aditi. Glad that you have liked the recipes. Yes, I will gradually add new recipes.
Thank you, for the recipe, it was very similar to what I already do
just to make it a little interesting, what I did was to puree the tomato raw, with a carrot and celery,
Blended to a very fine paste, almost juice
Also, omitted the Cornflour,
A little thin, but very nice and flavourfull
welcome and thanks for sharing the variations. in fact, carrot and celery is a very good combination and with tomatoes, the soup must be very flavorful.
a good recipe, thanks) in the winter i will try to cook soup from frozen tomatoes)
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!
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.
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.
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.
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.
Thanks nice recipe easy to made..
Welcome Madhuri
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.
how do i get a print out of this recipe please help
ninette, click on the print tab in the recipe card section.
another excellent recipe…..thank you very much
thanks sabina.
Wonderful awsome.
thanks usha.
Hi, Thank u for sharing. It turned excellent. I tried first time tomato soup.
nice to know mrs latha srinivas. thanks for sharing your feedback on the recipe.
thank you for sharing this delicious recipes with us…
welcome.
Dear Dasanna,
Could u suggest any alternate for cream if not available??
Thanks
Niraj
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.
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.
thank you kalpana. happy cooking.
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?
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.
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..
thanks a lot sanjai. nice to know 🙂
it tasted delicious with the exact feel of restaurant one.
thanks jay for this feedback. nice to know.
jay glad you liked the tomato soup 🙂 thanks for positive feedback.
Thanks to guide
welcome vikram
I have tried this many times its very tasty …
thanks kriti
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.
pleased to know this thank you gopika for the positive feedback :). glad your kids liked the tomato soup.
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:)
thanks sejal for the feedback. also thanks for sharing the variations you made in the recipe 🙂
tasted fantastic. better than restaurant. thank you. the puree technique is really helpful. this will always be a favourite.
pleased to know this thankyou sushma 🙂
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.
pleased to know this thankyou for your positive feedback 🙂 great addition to the soup.
Thank you for the recipe.. My friends loved it..
Yummy soup my husband loved it…
thankyou madhuri 🙂
Thank u for wonderful recipe .I tried for a first time and its really too good
thanks pooja.
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.
surely try anders and let us know how it was? you are welcome and thankyou.
Nice and yummy. I make by boiling tomatoes in pressure cooker and then puree it.
thanks archana. also thanks for sharing this tip.
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
you are welcome jozzy and glad you liked our detailed style. thankyou for your kind and positive words. surely try and let us know how it was?
First time i made soup . It is the best tomato soup. Thanks a lot
thanks a lot abhay and nice to know.
i made this soup really it turned out awesomeeeeeeeeeee.
its the best tomato soup far better than restaurent soup.u r a great cook
thanks a lot anand for this postive review. nice to know.
The recipe is really great. This is first time I made soup,and it was really awesome
thanks ananth and nice to know.
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.
all the best mrunalini and glad your family liked the soup 🙂 take care and best of luck.
Mam is there any method to make cream at home plz give me ur valuable suggestions.
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.
i just love ur recipes…very detailed…even a first timer can get it perfect…Gud luck
glad to know this raji and you are always welcome.
Can I use carrots n beetroot in this recipe?
yes you could add them however the taste would differ but it would be healthy 🙂
can i use fresh malai in place of cream?
yes you can add fresh malai, in small grinder jar, pulse the chilled malai till it becomes smooth and then add to the soup.
hi dear,
how to make homemade cream?i want to use fresh cream for gravies,soups etc
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.
thnks a lotttttttt dear
welcome pooja 🙂
Do u also use fresh cream or amul cream,i mean is there any difference????sorry for asking again and again
no problem pooja. i use amul cream. amul cream is 25% fat and fresh cream will be more in fat. so fresh cream is more rich and heavy.
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
thankyou so much pooja 🙂 pleased to know this and god bless you.
Thanks for the different version of tomato soup.today at dinner I am going to make it.today my kids were very happy with Pasta in tiffin as I reffer your site for that.
thanks priya for the feedback on these recipes.
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…
pleased to know this thankyou anusree 🙂
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 soup..like mixed vegetable soup
thanks firoza for the positive feedback and for sharing your experience. will try to add mix veg soup.
Nyc recepis…plz give this recepis hindi language….
thanks vidhi. will try to do so in future.
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.
welcome supriya. thanks for your kind words and for sharing your positive reviews on recipes.
That’s really a fabulous recipe. It tastes really good. I like it.
thanks mahima
I like it
thanks for such a great and simple recipe .
welcome yukti
Thank you very much.
welcome nishant
super receipe!!! my mom will try it for me:))
Thanks SrutiViswanathan
very nice
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…
Thanks,
Harshita
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.
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
thanks for the suggestion. but if you blend the tomatoes very well, then no need to filter the soup.
Thank you will try the tomato soup tomorrow .
welcome kaen
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.
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.
How to use milk powder instead of creme? Means the quantity…
take 1 tbsp milk powder and dissolve it in 2 tbsp warm water. there should be no lumps. then add this mixture towards the end. stir and switch off the flame.
Nicèeeeee and very easy tip. I will must prepare it tomorrow in lunch for my family . I will hoping, they will must loving it.
thanks pragya
great love it real good recipes thankx
welcome rajiv
Hey can i skip cream?
You can if you want. Then just add a bit of sugar to give a slight sweet in the soup.
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?
thanks patti. you can refrigerate for a few days.
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.
neha, glad to know this. thanks for sharing positive feedback on tomato soup.
Really wonderful. …First time I tried my hand in the kitchen. …it tasted awsome. ..thanks for sharing so brilliantly. .
welcome altaf
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
welcome anju. glad to know that you liked the soup recipe. i will be adding menchow soup soon which is a mix vegetable soup. meantime you can have a look at this vegetable hot and sour soup recipe:
https://www.vegrecipesofindia.com/veg-hot-and-sour-soup-recipe/
I will make tomato soup
wow..it was really tasty
Thanks for the feedback.
Wonderful recipe. Really enjoyed the soup!
thanks abhijit for the feedback.
Tried this tomato soup recipe….itz gr8…thnx a lot 4 such a descriptive process u gave…..
welcome Dr.Ashwini
Just made the soup and i must say it tasted yum!!! All ur recipes are so good and helpful. Thank you for posting.
thanks for the feedback.
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.. 🙂
thanks again ruchi. i have not yet posted hot and sour soup. will be adding this winter.
I really enjoyed the soup when I have made it .100 marks to this recipe
thanks arunima. good to know 🙂
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 .
thanks banita
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 !!)
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.
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!
thanks a lot alli. do give feedback whenever you have time. hugs 🙂
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.
thanks abhishek
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
thanks aakriti for sharing positive feedback. glad to know that you liked it.
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.
welcome deepika and thanks for sharing your feedback.
thanks for d procedure …wonderful taste!!!
welcome madhu
i try it without onion.. its taste was awesm…
thanks honey
can Iuse blanded onion insteed of chopped onion …
no. the taste will change a lot.
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?
thanks shanthi. you can but the taste will be change due to the sweetness of the carrots and beeroots. but no issues. you try. there is a similar recipe i have posted on the blog – https://www.vegrecipesofindia.com/carrot-tomato-soup/
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.
thanks prachiica for the positive feedback.
Hi…can I boil the onion along with the tomatoes.
no. will give a different taste.
It is wonderful .
can i make this without using the cream? will there be any change in the taste?
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.
I am planning to make the soup tonight in dinner.. What is unrefined cane sugar..can we use normal sugar??
you can use normal sugar.
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.
thanks paul. glad to know that you liked the tomato soup.
thnx to share restaurant style tomato soup recipe,i like this soup.
welcome jaswant
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.
thanks
the cream refers to dairy cream. this is not whipping cream. just regular milk cream which is added in pasta or soups or veggie recipes. you can use ready available cream which has 20% to 30% fat. this link will be helpful – http://en.wikipedia.org/wiki/Cream
Wow so INVITING soup..one 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
thanks rads. wishing happy new year to you and your family.
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 …
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.
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.
thanks. yes, please do so. i give you the permission to translate and share the recipe provided you give the credit to the source.
Great blog, Thanks for sharing this tomato soup recipe. I like tomato soup ..
Mam my soup tastes cmpletely lik restaurant soup
Bt my soup clolor is not red
What reason behind it
thats due to the color of the tomatoes.
I lov dis recipe … It tastes lik restaurant soup n I njoyed it alot
thanks sneha
I made this soup today and it was better than what I usually hv in restaurants. Thanks for the recipe. .its a keeper
thanks suhani for positive feedback on tomato soup recipe.