Tomato Soup

Recipe – Video

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Tomato Soup
  • 1-2 tablespoons oil
  • 1 bay leaf
  • 8-10 black pepper corns
  • 4 garlic cloves chopped
  • 1 inch ginger chopped
  • 1 medium onion sliced
  • 8 medium red tomatoes
  • 3-4 fresh coriander stems with leaves
  • ¼ teaspoon Kashmiri red chilli powder
  • salt to taste
  • 1 teaspoon sugar
  • 3 cups hot water (750ml)
  • 2 tablespoons tomato ketchup
  • ¼ teaspoon black pepper powder
  • fresh cream for garnishing (optional)
Bread Croutons
  • 1 tablespoon oil
  • 1-2 tablespoons butter
  • 4 slices of bread cut in small cubes
  • a pinch of salt
  • a pinch of black pepper powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

Tomato Soup
  1. In a pan add oil and once it turns hot add the bay leaf, black pepper corns, chopped garlic and ginger. Now sauté for a minute.
  2. Further add the sliced onions and cook them on medium flame for 2-3 minutes till they turn translucent.
  3. Add the chopped tomatoes, coriander and mix well.
  4. Now add salt, Kashmiri red chilli powder, sugar and mix. Cover it with a lid and cook for 8-10 minutes or until the tomatoes turns soft. Check them in between occasionally.
  5. Further add 3 cups water and give it a good mix.
  6. Now let the soup simmer on medium flame for 10-12 minutes till the tomatoes are perfectly cooked.
  7. Once done, remove the bay leaf and let them cool down to room temperature.
  8. Grind them in a mixer grinder till smooth or use a hand blender.
  9. Now sieve the tomato soup to remove any unwanted fiber. (optional)
  10. In a pan pour the soup, add tomato ketchup, black pepper powder and let it simmer on medium flame for 3-4 of minutes or until it gets few boils.
  11. Thick and creamy tomato soup is ready.
Bread Croutons
  1. In a pan add oil and butter. Once it turns hot add the bread and toss on each side till it turns crispy and gets a nice golden colour.
  2. Sprinkle some black pepper powder and salt on top once done.
Serve Tomato Soup
  1. In a bowl add the hot tomato soup and top it with some bread croutons and fresh cream . Serve immediately.

Recipe Notes

  • You can add carrots and beetroot too.
  • I do not prefer adding the corn flour slurry but if you want then add just before the soup is done and cook for a minute or two. Do not over cook after that.
  • While making the bread croutons add the butter for better crispy texture, else they will remain soft.
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