Tomato soup recipe – a soup which is commonly available in all restaurants. Can I say it’s a basic soup recipe if anyone wants to make. However its easy or basic, the taste varies from restaurant to home made. I tried making this tomato soup recipe with closer touch to restaurant style. I served with home made bread croutons. Croutons are the best combo for soups ever. Simple toased bread cubes are enough to serve or serve it plain with a dot of cream and pepper powder.
Check out more tomato recipes here:
- Tomato rasam
- Tomato chutney(with green chilli)
- Tomato chutney (With red chilli)
- Onion tomato gravy
- Tomato thokku
- Tomato Dates Jam
- Tomato Lemonade
- Onion Tomato chicken
Prep time : 10 mins | cook time : 15 mins | serves : 4
Cuisine : Indian | Source : here
Tomato Soup Recipe – Ingredients
Tomatoes – 4 no’s
Carrot/ beetroot – 2 small pieces (optional)
Bay leaf – 1 no
Garlic flakes – 4 to nos.
Pepper powder – 1 tsp
Salt – as needed
Sugar – 1 tbsp.
Butter – 1 tbsp.
Corn flour – 1 tbsp.
Fresh cream – 1 tbsp. (optional)
Coriander leaves – few
How to make tomato soup:
- Heat a pan, add butter, once it melts, add bay leaf and garlic. Sauté for min till garlic slightly changes its color.
- Transfer it to a vessel to pressure cook. Add tomatoes , carrot/beetrootand garlic to it. Add enough water and pressure cook for two whistles.
Cool down and remove the outer skin from tomatoes without mashing the flesh.- Grind altogether except bay leaf in a mixer by adding the same cooked water. Keep the remaining water to add in soup.
Drain the grinded puree along with water to remove tomato seeds.- Now heat a sauce pan, add the pureed tomato, salt and enough water. Add the bay leaf also to it.
- Allow it to boil. Meanwhile mix corn flour along with 2 tbsp. of water and keep aside.
Once the soup starts slightly thickening add corn flour mix and stir well.- Once it reaches soup consistency, add fresh cream and turn off the flame, add pepper powder and chopped coriander leaves.
- Serve it hot.
Notes:
- We can use carrot or beetroot along with tomato to give nice color for the soup. This is optional only.
- Addition of cream gives creamy soup like in restaurants. You can skip if you don’t want.
- Use ripe tomatoes for best soup recipe.
Tomato soup recipe 2016-03-06 01:31:59 
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Save Recipe Print Ingredients - Tomatoes – 4 no’s
- Carrot/ beetroot – 2 small pieces (optional)
- Bay leaf – 1 no
- Garlic flakes – 4 to nos.
- Pepper powder – 1 tsp
- Salt – as needed
- Sugar – 1 tbsp.
- Butter – 1 tbsp.
- Corn flour – 1 tbsp.
- Fresh cream – 1 tbsp. (optional)
- Coriander leaves – few
- 1. Heat a pan, add butter, once it melts, add bay leaf and garlic. Sauté for min till garlic slightly changes its color.
- 2. Transfer it to a vessel to pressure cook. Add tomatoes , carrot/beetrootand garlic to it. Add enough water and pressure cook for two whistles.
- 3. Cool down and remove the outer skin from tomatoes without mashing the flesh.
- 4. Grind altogether except bay leaf in a mixer by adding the same cooked water. Keep the remaining water to add in soup.
- 5. Drain the grinded puree along with water to remove tomato seeds.
- 6. Now heat a sauce pan, add the pureed tomato, salt and enough water. Add the bay leaf also to it.
- 7. Allow it to boil. Meanwhile mix corn flour along with 2 tbsp. of water and keep aside.
- 8. Once the soup starts slightly thickening add corn flour mix and stir well.
- 9. Once it reaches soup consistency, add fresh cream and turn off the flame, add pepper powder and chopped coriander leaves.
- 10. Serve it hot.
- 11. We can use carrot or beetroot along with tomato to give nice color for the soup. This is optional only.
- 12. Addition of cream gives creamy soup like in restaurants. You can skip if you don’t want.
- 13. Use ripe tomatoes for best soup recipe.
