tomato soup recipe, how to make tomato soup (restaurant style)

easy to prepare restaurant style delicious tomato soup recipe
4.8 from 43 votes

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.

tomato soup, tomato soup recipe

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

4.8 from 43 votes
Prep Time:25 mins
Cook Time:20 mins
Total Time:45 mins
easy to prepare restaurant style delicious tomato soup recipe
tomato soup recipe
Course:starters
Cuisine:indian,world
Servings:2
Calories:173

INGREDIENTS FOR tomato soup

(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 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

  1. instead of butter you can use olive oil or coconut oil.
  2. instead of cream you can use coconut cream.
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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.

tomatoes for tomato soup recipe

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.

tomatoes for tomato soup recipe

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.

making tomato soup recipe

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.

toasting the bread for tomato soup recipe

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

cornflour paste for tomato soup recipe

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.

tomato paste for tomato soup recipe

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.

sauting garlic for tomato soup recipe

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

sauting onions for tomato soup recipe

9. now add the tomato puree.

add tomato puree to make tomato soup recipe

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

spices for tomato soup recipe

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.

cornflour paste for tomato soup recipe

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.

add cream to tomato soup

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

stir cream in tomato soup recipe

14. chop the toasted bread into cubes.

make bread croutons for tomato soup

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.

tomato soup restaurant style recipe, tomato soup, tomato soup recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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240 comments/reviews

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

  2. 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

  3. 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

  4. 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 ??

  5. 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……

  6. Hi Dassana
    I tried tomato soup but it tasted like tomato onion gravy at first …
    Then I filtered it through a sieve and added a more qty of cream and boiled it for 3 4 minutes.
    Finally it turned out tasty
    Just want to know if onion is necessary or I added more onion ?

    • did you mince or chop the onion too finely. or you must have added more onion. the soup does not taste like onion-tomato gravy. you can sieve the soup for a smoother consistency. i am glad that finally the soup turned out tasty. onions can be skipped if you want.

    • 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.

  7. 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.

  8. 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.

  9. 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..

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