Tomato Soup truly comforting and soup is fresh, creamy and rich that is perfect for enjoying before lunch or for a hearty dinner. Tomato Soup Recipe with step by step pictures for easy understanding and reference.
I love Tomato Soup and it was the only soup that I used to order in restaurants if I am starting with soups which is a very rare.Adding beets gives a nice deep red color to the soup.Now the climate demands some hot soups with bread and this will be perfect for the weather.I made some bread croutons to pair up with tomato soup which is a match made, mittu loves soup just for the croutons sake.
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📖 Recipe Card
Tomato Soup
Ingredients
- 4 medium sized tomatoes
- a small piece beetroot
- 2 cloves garlic
- 1/2 no bayleaf
- 1/4 inch cinnamon
- 1 no clove
- 1/2 teaspoon corn flour mixed with 1 tablespoon water
- 2 teaspoon fresh cream
- 1/2 teaspoon pepper powder
- salt to taste
Instructions
- Take tomatoes, garlic, cinamon, bayleaf, cloves and a small piece of beetroot along with a cup of water and pressure cook for 3 whistles.
- Discard bayleaf, cinnamon and cloves. Now using a blender/mixer give a quick blend. Strain using a strainer.
- Now heat up the filtered tomato pulp, simmer for about 5mins. Add required salt. Mix 1/2 teaspoon corn flour with a tablespoon of water to a runny paste. Add this mixture to the boiling soup .Mix well and simmer till the soup becomes slightly thick.
- Add fresh cream, give a quick mix, let it simmer for 5more mins, finally add pepper powder and switch off.
- Serve Tomato Soup hot with a generous sprinkle of pepper powder.
Notes
- You can add little milk if you like.
- Fresh cream gives nice flavour to the soup.
- Use freshly ground pepper powder.
- Add a pinch of sugar if you want a slightly sweet taste.
- I used bangalore tomatoes, you can even use country tomatoes but gives a tangy taste.
How to make Tomato Soup Recipe
- Take tomatoes, garlic,cinamon,bayleaf,cloves and a small piece of beetroot along with a cup of water and pressure cook for 3 whistles.
- Discard bayleaf,cinnamon and cloves.Now using a blender/mixer give a quick blend.Strain using a strainer.
- Now heat up the filtered tomato pulp, simmer for about 5mins.Add required salt.Mix 1/2 teaspoon cornflour with a tablespoon of water to a runny paste.Add this mixture to the boiling soup.Mix well and simmer till the soup becomes slightly thick.
- Add fresh cream, give a quick mix,let it simmer for 5more mins, finally add pepper powder and switch off.
Serve hot with a generous sprinkle of pepper powder.
Expert Tips
- You can add little milk if you like.
- Fresh cream gives nice flavour to the soup.
- Use freshly ground pepper powder.
- Add a pinch of sugar if you want a slightly sweet taste.
- I used bangalore tomatoes, you can even use country tomatoes but gives a tangy taste.
Malathi.A
Yummy Soup, perfect in this weather !!!!!!
baraniashok
Is it normal Bread pieces ????
kalps
hi ,
how long did u boil the soup….? till it reduce to half?
SHARMILEE J
Boil till it becomes thick
SaralaThanga
Well presented
Unknown
Sharmii,….ur soop rocked my house….thanks for the detailed picture…..step by step…….
Krithika Kartik
Your soup rocked my house, thanks for the step by step pictures….
Unknown
I tried its yummy
Unknown
Can u plz post the mushroom soup and vazatandhu soup
bharathi perumal
what's the replacement of corn flour? would like to prepare without any flours. any suggestions.
SHARMILEE J
You can skip it
Anand Chinnasamy
I skipped the corn flour and it came out very well still. Thanks