Tomato Soup Recipe (Homemade & Easy)

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This easy 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 smooth 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!

tomato soup in a black wooden bowl with a silver spoon topped with croutons and parsley

About Tomato Soup

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 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, 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.

tomato soup topped with croutons, parsley in two black wooden bowls with silver and brass spoons by the side on a black marble
Step-by-Step Guide

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!

Step 1 – 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.

melting butter in a steel pan

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.

melted butter and bay leaves in steel pan

3. Add ½ teaspoon of finely chopped garlic and ⅓ cup of finely chopped onions to the pan, and stir.

chopped garlic, onion, bay leaves and butter in steel pan

4. Sauté and stir until the onions become translucent, about 3 to 4 minutes.

sautéed onions

5. Now add the fresh chopped tomatoes (500 grams, or 6 to 7 medium tomatoes), and a hearty pinch of salt to taste.

chopped tomatoes with salt on top added in steel pan

6. Mix well.

tomatoes mixed well

7. Cover and simmer on a low to medium-low heat until the tomatoes soften, about 8 to 10 minutes

pan covered with its steel lid

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. Take out the bay leaves and discard.

tomatoes have softened

Step 2 – Blending 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.

cooked onion, tomatoes added in a blender jar and bay leaves discarded

10. Blend to a lovely smooth consistency to make the tomato soup puree. 

blended to a smooth consistency

11. You have the option of straining the puree through a strainer for an even smoother soup, but this step isn’t necessary.

straining soup base

13. If you do choose to strain the puree, move a spoon through it so that everything is strained except the seeds. 

close up of strained tomato seeds and pulp left in the strainer

Step 4 – Simmering Soup Further

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.

smooth tomato soup base added in the steel pan

15. Next, add 1 teaspoon of raw sugar or white sugar.

sugar being added

16. Mix the sugar in the tomato soup very well.

sugar mixed well with a steel spoon

17. Simmer on low heat until the tomato soup becomes hot, but is not boiling.

tomato soup being simmered on low heat

18. Season with freshly crushed black pepper, and stir.

freshly crushed pepper added in the homemade tomato soup

19. Turn off the heat and stir in, 1 to 2 tablespoons heavy cream, depending on desired richness.

cream added in the tomato soup

20. Mix well, taste, and add more salt and pepper if needed.

finished tomato soup

Step 5 – Making 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.

cubed bread drizzled with olive oil and crushed black pepper in a metal baking tray

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.

bread cubes being toasted in oven

23. I like to make one or two sides even darker for a bit more crunch.

homemade bread croutons ready and toasted well

Step 6 – Serving Tomato Soup

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 4 days.

homemade rustic tomato soup from scratch in a black wooden bowl with a silver spoon topped with croutons and parsley

Expert Tips

  • Use fresh and very ripe red tomatoes. Avoid using tomatoes which are unripe, as they’ll likely have a sour taste.
  • 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.
  • You can skip the onions in the soup if you prefer, but I highly recommend that you add the garlic.
  • 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.
  • 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.

More Popular Soup Recipes

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tomato soup in a black wooden bowl with a silver spoon and topped with bread croutons and parsley

Tomato Soup Recipe (Homemade & Easy)

Comforting, velvety smooth tomato soup recipe from scratch perfect for enjoying as a hearty lunch or light dinner.
4.84 from 106 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine American, World
Course Soup, Starters
Diet Vegetarian
Difficulty Level Easy
Servings 3
Units

Ingredients

For the soup

  • 2 tablespoons Butter or olive oil
  • 2 bay leaf or tej patta (small to medium-sized) – fresh or dried
  • cup finely chopped onions or 1 medium onion
  • ½ teaspoon finely chopped garlic or 2 to 3 small to medium garlic cloves
  • 500 grams tomatoes or 6 to 7 medium to large tomatoes
  • 1 cup water or low sodium vegetable broth
  • salt as required
  • 1 teaspoon raw sugar or white sugar
  • freshly crushed black pepper – as required

For the croutons

  • ½ cup bread cubes
  • 1 tablespoon olive oil
  • 1 light pinch salt
  • 1 to 2 pinch freshly crushed black pepper 

For garnish

  • 1 tablespoon chopped parsley or 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. Take out the bay leaves and discard.

Blending and straining

  • 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 further

  • 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 and stir in, 1 to 2 tablespoons of heavy cream, depending on desired richness.
  • Mix well, taste, and add more salt and pepper if needed.

Toasting bread

  • 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 4 days.

Video

Notes

Ingredients swaps

  • 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

Ingredient Notes

  • 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.

Helpful Tips:

  • 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 Info (Approximate values)

Nutrition Facts
Tomato Soup Recipe (Homemade & Easy)
Amount Per Serving
Calories 259 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 20mg7%
Sodium 736mg32%
Potassium 493mg14%
Carbohydrates 29g10%
Fiber 4g17%
Sugar 9g10%
Protein 6g12%
Vitamin A 1734IU35%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 3mg15%
Vitamin B6 1mg50%
Vitamin C 26mg32%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 40µg38%
Calcium 75mg8%
Vitamin B9 (Folate) 64µg16%
Iron 2mg11%
Magnesium 38mg10%
Phosphorus 105mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This Tomato Soup recipe post from the archives first published in December 2013 has been republished and updated on November 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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210 Comments

  1. 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 .

    1. Thanks a lot Aditi. Glad that you have liked the recipes. Yes, I will gradually add new recipes.

  2. 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 flavourfull5 stars

    1. 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.

  3. Tried it! The soup tasted delicious. I, however, also added a tinge of ketchup just added to the flavour. Thanks for the amazing recipe!5 stars

    1. welcome donna. a slight bit of tomato ketchup can be added. thanks for this lovely feedback and for the rating as well.

  4. 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.

  5. 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!5 stars

  6. 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

  7. 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

    1. Welcome Meena. Glad to get a positive review on tomato soup from someone who is making it for many years. Thanks for your appreciation.

  8. Today I tried this recipe and I just liked it first time had such yummy soup at home.thanks for sharing this.4 stars

  9. 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 Verma4 stars

    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 ??

  10. 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……4 stars

    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.5 stars

    1. pleased to know this thank you gopika for the positive feedback :). glad your kids liked the tomato soup.

  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:)

    1. thanks sejal for the feedback. also thanks for sharing the variations you made in the recipe 🙂

  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.5 stars

  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

    1. 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?

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

    its the best tomato soup far better than restaurent soup.u r a great cook5 stars

  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. yes you can add fresh malai, in small grinder jar, pulse the chilled malai till it becomes smooth and then add to the soup.

    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. 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.

        2. 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…….mmmuahhhhhhhhhhhhhhh5 stars

  22. 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.

  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 soup..like mixed vegetable soup

    1. thanks firoza for the positive feedback and for sharing your experience. will try to add mix veg soup.

  25. 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.

    1. welcome supriya. thanks for your kind words and for sharing your positive reviews on recipes.

  26. 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,
    Harshita5 stars

    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.

  27. 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

    1. thanks for the suggestion. but if you blend the tomatoes very well, then no need to filter the soup.

  28. 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.

        1. 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.

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

  30. 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?

  31. 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.5 stars

  32. Really wonderful. …First time I tried my hand in the kitchen. …it tasted awsome. ..thanks for sharing so brilliantly. .5 stars

  33. 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 us5 stars

  34. Tried this tomato soup recipe….itz gr8…thnx a lot 4 such a descriptive process u gave…..5 stars

  35. Just made the soup and i must say it tasted yum!!! All ur recipes are so good and helpful. Thank you for posting.5 stars

  36. 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.. 🙂5 stars

  37. 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 .

  38. 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 !!)5 stars

    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!

  39. 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.5 stars

  40. 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 family5 stars

  41. 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.

  42. 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?

  43. 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.

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

  45. 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.4 stars

  46. 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

  47. 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 dear4 stars

  48. 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.

  49. 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.5 stars

    1. thanks. yes, please do so. i give you the permission to translate and share the recipe provided you give the credit to the source.

  50. Mam my soup tastes cmpletely lik restaurant soup
    Bt my soup clolor is not red
    What reason behind it

  51. I made this soup today and it was better than what I usually hv in restaurants. Thanks for the recipe. .its a keeper5 stars