Tomato soup

Tomato soup is popular in all Indian restaurants.

Tomato soup

Tomato soup

Recipe by Ushakal GroupCourse: SoupsCuisine: IndianDifficulty: Medium


Prep time


Cooking time




  • 4 medium tomatoes

  • 2 to 3 Garlic cloves

  • 1 small Onion, finely chopped

  • 1 tej patta (bay leaf)

  • 1.5 tbsps Butter

  • 1 cup Water

  • 1 tbsp Cream

  • ½ tbsp Sugar

  • 1 or 2 slices of bread – brown bread

  • Fresh black pepper powder

  • Salt to taste


  • First rinse 4 medium to large tomatoes and keep aside. In a saucepan or pot take enough water (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.
  • 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. Due to the blanching process, the tomato peel shrinks and can be easily removed.
  • 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.
  • Make a smooth paste of 1 tsp corn flour with 2 tbsp water.
  • 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.
  • 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.
  • Add ¼ cup finely chopped onions and sauté till the onions become translucent.
  • Now add the tomato puree.
  • Stir and then add 1 cup water, salt (as required) and black pepper powder (as required).
  • 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.
  • 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.
  • Stir the cream and simmer for a minute. Switch off the stove. Chop the toasted bread into cubes.
  • 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.


  • Use fresh ripe red tomatoes.
    The soup must have a balance of tanginess from the tomatoes and sweetness from the sugar and cream.
    The tomatoes are blanched & then pureed.
    You can skip the onions in the soup if you prefer, but do add the garlic.

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